bakeability

bake +‎ -ability

bakeability (uncountable)

1. The extent to which something is bakeable, that is, can be baked and result in a satisfactory end product, e.g. usable ceramic or edible or palatable bread.
   • 1978, Maataloustieteellinen Aikakauskirja: Journal of the Scientific Agricultural Society of Finland:

     Up to a certain level this change is desirable in the conditioning of soft wheat in order to improve bakeability (Schafer and Altrogge 1960, Bradbury et al. 1960). The changes in our extensigrams were too high for flours of good bakeability ...

   • 1979, Philip Sherman, Food Texture and Rheology, Academic Press:

     A big mill or bakery will simply bake trial bread and draw therefrom conclusions on the bakeability of a given crop. To a certain degree they might assess the kneadability of dough and the mixing recipes for different flours.

   • 1991, Solid Fuel Chemistry:

     These data suggest that one can modify coal properties by varying intermolecular interaction (in particular, affect bakeability). The causes of poor bakeability in weakly and highly metamorphosed coals are different.

• bakability