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Four units of an automatic small-scale 'home bakery' (Panasonic SD-BT2P, Japan) were tested for their suitability for rapid and simplified test baking. The results indicated that the four baking machines used produced loaves equal in volume. Loaf volume increased with increasing values of protein content, wet gluten content, sedimentation value, and with farinograph dough development time and stability values. Varietal differences in the relationship between quality and loaf volume were detected. Index words: small-scale test baking, home bakery, wheat flour, baking quality

Experiences of an automatic small-scale 'home bakery' in test bakings of six spring wheat varieties