This article provides a comprehensive analysis of the quality indicators of flour used in croissant production, the research methodology employed, and the laboratory test results of two different flour samples. Among the samples analyzed, one was found to be suitable for croissant preparation, while the other negatively affected the dough structure, leading to issues such as loss of shape, poor lamination, and reduced baking quality.

The study focuses on key quality parameters of flour—including moisture content, gluten percentage, gluten quality (measured by the IDK index), and enzymatic activity—and examines how these factors influence the elasticity, stability, and lamination properties of the dough. The analysis also includes visual comparisons of the baked croissants made from both samples, highlighting structural differences such as porosity, crumb texture, and layer definition.

The results demonstrate that optimal flour characteristics are crucial for achieving light, airy, and well-laminated croissants. The article concludes that not only the quantity of gluten but also its quality plays a vital role in forming a dough that can withstand the stress of lamination and proofing while maintaining structural integrity during baking..

Flour, gluten, whiteness, falling number, ash content, moisture, proofing, croissants

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