The appearance of the dough changes during mixing. The lumpy mass obtained after initial wetting is transformed into a coherent mass that exhibits elasticity. When optimum development is reached, the dough has elastic properties and appears smooth across the pins. The amount of water required to make a dough of proper consistency for bread baking when mixed to optimum conditions based on the feel and appearance of the dough as judged by an experienced baker. The volume of a loaf of bread is determined by canola seed displacement.
Loaf volume is a good measurement of protein quality.
Crumb Grain Score Subjective judgement of crumb grain quality is determined by an experienced baker. The bread is allowed to cool on racks 2 hours before the appearance of the loaf is noted and the crumb grain graded. The general appearance and inside cellular structure is what determines a quality crumb grain.