The methods basically differed in specific volume and crust color, which may indicate some fundamental differences between these methodologies. The results of macro and micro baking tests obtained by the instrument were comparable with the standard method mainly in crumb properties such as crumb hardness. The presented semi-automatic test baking method qualifies as one of the first instrumental laboratory bread baking methodologies, which enables the implementation of baking tests both on macro (250 g flour/loaf)- and micro-scale (10 g flour/loaf). Characterization of baking performance included the determination of baking loss and specific volume, as well as digital image analysis and texture profile analysis of the bread crumb. Standard straight-dough baking test was performed according to ICC Nr. Baking quality of the wheat flours was tested on micro- and macro-scale using a semi-automatic test baking methodology developed by our department and Labintern Ltd. The aim of this research was to investigate the possibility of the instrumentation of baking tests on different scales and compare the results with a conventional, internationally standardized test baking method, using the flours of ten Hungarian winter wheat varieties. The study showed that bread machines with an optimized formula could be successfully employed for determining flour quality in bread making.

However, these changes affected specific volume and crumb features in bread machine baking. The effects of protein content were not observed in hearth bread. At the same time, the bread machine performances were different, but displayed similar responses with changing flour quality. The F-2 flour had the poorest performance in both baking methods with regard to the evaluated features. Crumb firmness values of hearth bread made from F-1, F-2 and F-3 flours were 174.2, 259.4, and 180.3 g, whereas the mean firmness values of machine breads made from those flours were 91.2, 157.58, and 154.98 g, respectively. Specific volumes changed between 5.22 and 6.69 mL g(-1) and between 4.87 and 6.29 mL g(-1) for hearth and machine bread, respectively. Specific volume, crumb grain attributes, crust and crumb color, and bread firmness in terms of compressibility (g) were measured. The physicochemical and rheological properties of these flour combinations were analyzed. Three different flour samples (F-1, F-2, and F-3) having different protein contents were obtained and then 12% wheat starch and 2% vital gluten were added to these flours to adjust protein ratios. In this study, the possibility of bread machine utilization as a quality control tool in the baking industry was investigated.

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