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Cereal Chem. 71:403-408   |  VIEW ARTICLE

A Laboratory-Scale Bagel-Making Procedure.

D. E. Bath and R. C. Hoseney. Copyright 1994 by the American Association of Cereal Chemists, Inc. 

A laboratory-scale baking process and scoring procedures were developed for bagels. The developed procedures had good reproducibility. Texture was evaluated using an Instron universal testing machine. The baking process was used to study the effects of formula ingredients and processing conditions. Retardation time, boiling time, flour protein level, salt levels, and water levels had effects on bagel volume and crumb scores. Flours and flour mixtures (with added gluten or starch) of differing qualities were used to bake bagels, They were evaluated for weight, volume, crumb score, and texture score. Significant differences occurred in volume and texture scores between flours.

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