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Buyers and Processors
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Baking Quality

Although consumers make the final judgment, experimental baking also helps test wheat quality. Quality control specialists measure loaf volume and visually evaluate freshly baked loaves of bread for crumb grain and texture, crumb color, crust color and loaf symmetry.

Larger loaf volume gives hard red spring wheat a major economic advantage over lower protein wheats. In some countries, bakers sell bread by volume rather than by weight. Bakers who use U.S. hard red spring wheat can generally make more loaves or rolls from a fixed amount of flour, ultimately increasing profits.

Bread made with hard red spring wheat flour has a rich, golden crust. When sliced, it has an enlarged, uniform cell structure with thin cell walls. Its texture is springy and smooth to the touch. Bread made with unbleached flour has a bright, creamy white color.