A laboratory-scale baking process and scoring procedures were develope
d for bagels. The developed procedures had good reproducibility. Textu
re was evaluated using an Instron universal testing machine. The bakin
g process was used to study the effects of formula ingredients and pro
cessing conditions. Retardation time, boiling time, flour protein leve
l, salt levels, and water levels had effects on bagel volume and crumb
scores. Flours and flour mixtures (with added gluten or starch) of di
ffering qualities were used to bake bagels. They were evaluated for we
ight, volume, crumb score, and texture score. Significant differences
occurred in volume and texture scores between flours.