Artisan breads sales are on the rise. The global artisan bakery market is expected to increase at a rate of 4.1 percent from 2019–24 to reach a market value of $4.5 billion (February 2020, “Artisan Bakery Market Research Report—Global Forecast till 2024,” Market Research Future). Their popularity is mainly due to their presence at the “fresh” parameter of the grocery store. Although the FDA has regulated breads, rolls, and buns, there is no legal definition for artisan breads. However, artisan breads are believed to be associated with a cleaner label and simpler ingredients. The main ingredients of artisan breads are usually flour, water, and yeast. Other ingredients are salt, sugar, fat, enzymes, herbs and spices, and flavors.
Flour is the No. 1 ingredient in all bread formulas. It is crucial for its specifications to be consistent for high product quality. High-protein flour, such as hard red winter flour, hard white spring flour, a combination of wheat flour and malted barley flour, and a combination of whole wheat flour and artisan refined flour, are common to artisan breads (“Flour quality and artisan bread,” A. Ross, Cereal Foods World, 63, 2018).