Baking quality determines the suitability of wheat for producing bread, pastries, and other baked goods. Varieties with good baking quality ensure desirable texture, volume, and taste in the final products.
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Baking quality determines the suitability of wheat for producing bread, pastries, and other baked goods. Varieties with good baking quality ensure desirable texture, volume, and taste in the final products.
Baking quality is essential in wheat compared to other crops because wheat is predominantly used in flour-based products like bread, pasta, and pastries. The ability of wheat flour to produce desirable texture, volume, and flavor during baking significantly influences consumer satisfaction and market demand for wheat-based products.