Wheat flour has been studied for a long time and yet its properties are not fully understood. The baking properties of wheat flour are dependent of multiple factors, many of which have only been studied individually. We believe that to get further a more holistic approach is needed. In this project biochemical and rheological factors are combined to find how they contribute to the finished bread. This knowledge is highly requested from the milling and baking industry and can potentially be implemented in wheat breeding as well. This is a LivsID project performed in collaboration with Lantmännen.