Science of Baking Evaluation of Baked Bread Lesson Contents Introduction... 1 Why Test Bake? 1 Equipment, 1 Baking Tests 3 Straight-Dough Evaluation System 4 Sponge-and-Dough Evaluation System... ened Procedure Comparison. ss oe) Objective and Subjective Measurements 8 In-Process Measures 12 External Bread Characteristics B Internal Bread Characteristics. 4 Scoring Bread Produced at the Plant 15 Self-Check Quiz. 16 © 2001 by Amerk ‘i EDUCATIONLEARNING OBJECTIVES After reading this lesson, the student will be able to: Describe scoring and why it is important to the baker. Discuss how to score and the equipment used to help score product. Use a scoring chart. Describe internal and external bread characteristics. NEW TERMS ‘Some of the terms you will encounter in this lesson appear below. If any of the terms are unfamiliar, use your glossary to help you understand the material you read. Absorption Break Bucky Dough Calcium Propionate Capping Clean-Up Close Grain Consistency Control Dusting Flour Fermentation Gluten High Fructose Corn Syrup (HFCS) Leavening McDuffee Old Dough Optimum Development Physical Dough Tests Pin Mixer Proof Sheeter/Moulder Specific Volume Sponge Sponge-and-Dough Process Straight-Dough Process Subjective Scoring Volume White Pan Bread Yeast Young DoughIntroduction This lesson discusses test baking and bread scoring. Test baking is often carried out in quality control and research and develop- ment laboratories. Test baking requires precise control of produ tion procedures and ingredient measurement. Whether bread is baked in the laboratory or under normal manufacturing conditions, scoring helps bakers measure its quality. The phrase “bread scor- ing” describes an evaluation of a bread loaf on a comparative basis. We say the evaluation is comparative because no two bakeries will have the same ideal loaf in mind when scoring. While a dark crust, may be desirable in some areas, it may be interpreted as a burnt Joaf in another region. This is why itis difficult for bakers to agree ‘on one set standard. Why Test Bake ad Because many of the ingredients used by bakers are organic in nature, their consistency fluctuates. Bakers would like ingredients to be consistent from shipment to shipment. This would make producing uniform bakery products easier. Since ingredients do vary, test baking can help identify ingredient characteristics before production problems occur. White pan bread produced under closely controlled White pan bread produced under closely controlled experimen-_@xperimental conditions is tal conditions is often used as an indicator of ingredient functional- often used as an indicator of ity. In particular, white bread baked on a laboratory scale serves (0 ingredient functionality. In evaluate the baking performance of new ingredients. However, particular, white bread with the large volume of ingredients used by a large bakery it is baked on a laboratory scale impractical or impossible to test ingredients before they are un- serves to evaluate the Joaded at the bakery. Thus, the responsibility for determining an baking performance of new ingredient’s functionality is placed on the ingredient supplier. ingredients. This does not mean that the baker does not need an experimen- tal bakery. In fact, bakers need to understand the role and function of such a laboratory. Experimental bakeries provide evaluations of new ingredients, test new formulas, and compare how products from different suppliers affect baking result Equipment In order to maintain adequate control over the tests being conducted in an experimental bakery, appropriate equipment is essential. It is difficult to say which particular piece of equipment Evaluation of Baked Bread— 1.Hobart A-120 mixer with McDuffee bowl. National M-100-200 mixer. 2—Science of Baking, is of greatest importance since the entire array is an integral part in test baking methods. The mixers most commonly used on a laboratory scale are the Hobart A-120, Hobart A-200, or the National mixer equipped with 100-200 gram capacity bowl. The Hobart A-120 mixers are usually equipped with McDufiee bowls. These bowls are generally of cast aluminum with an equal diameter at the top and bottom and a flat bowl bottom. The MeDuffee bowl has one pin placed verti- cally in its center. There are two different mixing attachments that can'be used with this bowl: one has two prongs, while the other has three. This mixer provides a stretching action that works the dough between the prongs and against the bowl sides. ‘When mixing bread dough, the dough should be brought to “optimum” development. For our purposes, the term “optimum” refers to the point at which the dough is developed into a coherent, elastie mass. Previous publications stated thatthe three-prong fork imparted more action to the dough which translated into shorter mixing times. However, the AIB Experimental Bakery conducted a study and found there was no significant difference between the ‘two attachments, Optimum mixing time is dependent on the flour being tested and can vary anywhere from 2 to 20 minutes, with the actual range generally falling within 5 to 10 minutes for most hard ‘wheat commercial flours. ‘The attainment of optimum dough development in the mixer is, evidenced by the look and feel of the fully mixed dough. The mass, which was initially lumpy during the first stages of mixing, be- comes coherent, elastic, and no longer sticks to the bow!. Thi result is often referred to as “clean-up.” At the peak of develop- ‘ment, the dough has a silky, glossy appearance and is elastic. The dough can be stretched into a thin semi-transparent membrane in which small bubbles and gluten strands are visible. The temperature of the dough during mixing is important in controlling yeast activity during and after the mixing process. Hence, MeDuffee bowls are available with water-cooled jackets that help provide a constant temperature during the mixing stage. ‘The Hobart A-200 is usually equipped with a round-bottom bowl, and with a dough hook to develop the dough. This type of mixing action is much less severe than that by the pin-type mixers, and therefore mixing time is longer. The National mixer head is equipped with permanently at- tached twin planetary “forks” which stretch the dough over two stationary pins in the bowl. This mixing action is more severe than that of the McDuffee mixing bowls or the Hobart dough hook. Thus, the mixing time is much shorter. Its, in fact, not uncommon to see optimum mixing times of 2-7 minutes for hard wheat flours ‘mixed on a National mixer. ‘The activity of yeast is dependent on time and temperature. ‘Therefore, a temperature-controlled cabinet is necessary in order to regulate the rate of CO, production by the yeast. When using a sponge-and-dough process, it is necessary to use one chamber for fermentation of the sponge and another for the final “proofing” ofthe panned dough. In addition to controlling temperature it is also necessary to control the relative humidity of the cabinet. If the cabinet is too low in relative humidity the dough will crust over and the surface will become dry. ‘The method used to mould the dough will have a direct effect on the external and internal characteristics of the baked bread. A sheeter/moulder is required to ensure uniformity of shape between loaves. The moulder has appropriate settings for each type of dough. The reduction rolls and pressure plate should be adjusted, and then left unchanged during a given set of test bakes, Pans should be of high quality steel and glazed to keep the dough from sticking. In bread production, itis better to use glazed pans to reduce sticking than to use an oil-based spray on the pans. Cil-based pan release agents can burn onto the pan surface and eventually create a sticking problem that will cause the pans to require more frequent glazing treatment. Pans should be wiped out gently after each use. The size and dimensions of the pan are not critical as long as ‘you are comparing products all baked in the same size pan. If you are comparing bread products baked in different laboratories or bakeries, then you must remember that the pan size does have an effect on volume and shape of the final product. The oven selected for use in an experimental baking program should be of the correct size. Good temperature control in the oven is critical. A small gas or electrically heated reel oven is usually preferred. Baking Tests The purpose of most experimental baking systems is to test ingredients under controlled conditions. The major ingredient in white pan bread is wheat flour. Components of the wheat flour that should be included on specification sheets or in descriptions of the flour prior to the start of bake tests include: moisture, ash, protein, and alpha-amylase activity (Le. falling number). The functionality of wheat flour varies, and in order to find the best conditions for processing a given flour, a series of baking tests must be per- formed. This series should include variations in water absorption, mixing time, fermentation time and oxidation level. The water absorption and the mixing time of a particular flour are the two major processing parameters that must be adjusted to obtain good results in a baking test. These parameters are influ- enced by the flour, formula, dough temperature, and speed and type of mixer. Certain physical dough tests can be run on the flour prior to the baking evaluation. These include the farinograph and the mixograph among others. Physical dough test results will provide a starting point for water absorption and mixing time of a particular flour. Pup loaves (100g flour) and one-pound loaves are often used in wheat breeding laboratories and research laboratories where limited amounts of flour are available. These tests normally utilize the National pin mixers. There are standardized tests for producing The method used to mould the dough will have a direct effect on the external and internal characteristics of the baked bread. A sheeter/ moulder is required to ensure uniformity of shape between loaves. The water absorption and the mixing time of a particu- lar flour are the two major processing parameters that must be adjusted to obtain good results ina baking test. These parameters are influenced by the flour, formula, dough tempera ture, and speed and type of Evaluation of Baked Bread—3white pan bread by the straight-dough and sponge-and-dough methods. Each test produces bread with its own unique characteris- tics. Either procedure will produce satisfactory results. ‘These methods are detailed in the American Association of Cereal Chemists (AACC) Standard Methods, listed under the numbers 10-10B and 10-11, respectively. However, these methods are not normally used in most industrial test baking facilities, Straight-Dough Evaluation System The straight-dough mixing formula and procedure are detailed below. This procedure involves the combination of all ingredients ina single stage and mixing the dough to optimum development. Straight-Dough Evaluation Procedure Ingredients Bakers % ingredients Bakers % Bread flour 100.0 Yeast (compressed) 3.0 ‘Sugar (granulated sucrose) 60 Salt 2.0 Nonfat dry milk 3.0 Calcium propionate On Shortening (plastic) 3.0 Water Variable Mixer Dough development Desired Temperature Hobart A-120 mixer with McDuffee bow! and fork agitator. Mix 30 seconds, speed one. Mix at speed two to optimum. ‘80° 41°F (26.67° + 0.55°C). Fermentation: Allow dough to ferment 2 hours at 84°F (28.9°C) in a covered container. Scaling Weight 18.5 oz. (524 g) dough per loaf (2 loaves per batch). intermediate Proof ___Allow scaled dough pieces to rest at room temperature for 10 minutes. Moulder Straight grain system. Proof Place moulded bread dough into a pan and put into a proofing cabinet which is held at a constant 110°F (43.3°C) and 80% relative humidity. Allow the dough to rise to 5/8 inch (1.59 cm) above the top of the pan. Of course, this requires that the proper amount of dough be placed in the pan. Bake 22 minutes at 420°F (215.6°C). Pan Dimensions 4—Science of Baking, Top (inside dimensions) 10 x 4-1/4 inches (25.4 x 40.8 om). Bottom (outside dimensions) 9-1/2 x 3-3/4 inches (24.13 x 9.525 om). Depth (inside dimensions) 2-3/4 inches (6.985 cm). Sponge-and-Dough Evaluation System ‘A standard formula for lean sponge-and-dough white pan bread is given in the table at the top of the next page. In this type of dough system, the sponge ingredients are mixed enough to form a uniform mass without full development of the dough. The sponge is then allowed to ferment for 3-5 hours. The volume of the sponge increases four to five times its original size during this fermenta- tion stage. The mixture develops a characteristic spongy or web structure, which may be observed when its surface is pulled apart. At the completion of fermentation, the dough ingredients are addedSponge and Dough Evaluation Procedure Ingredients Bakers % Ingredients Bakers % ‘SPONGE Bread flour 70.0 Bromated yeast food 0s Yeast(compressed) 2.0 Water 42.0 DOUGH Bread flour 30.0 Salt 2.0 High fructose corn syrup (42%) 10.0 Calcium propionate 0.12 Shortening (plastic, unemulsified) 3.0 Mixer Hobart A-120 mixer with MeDuffee bow! and fork agitator. Sponge Mik the sponge ingredients for 1 minute at speed one. Mix again for 1 minute at speed two. Desired temperature of the sponge after mixing is 79° 41°F (261° +0.55°C), Fermentation Allow the sponge to ferment for 4 hours at 84°F (28.9°C) in a covered container. Dough Place the dough ingredients in the mixing bowl and mix for 30 seconds at speed one. Add the sponge and mix for 30 seconds on speed one. Mix the dough at speed two to optimum gluten development. Desired dough tem- perature is 79° + 1°F (26.1° +0.55°C). Floor Time ‘Allow the Fully mixed dough to rest for 20 minutes at 84°F (28.9°C) in a covered container. Scaling Weight 18.5 02 (524 g) per loaf (2 loaves per batch). intermediate Proof Divided dough pieces should be allowed for 10 minutes at room tempera- ture. Moulder Straight grain system. Proofing Place the moulded loaves into bread pans and place in proofing cabinet at 110° F (43.3°C) and 80% relative humidity. Allow the dough to rise to 5/8 inch (1.59 cm) above the top of the pan Bake 22 minutes at 420°F (215.6°C). Pan Dimensions Top (inside dimensions) 10 x 4-1/4 inches (25.4 x 10.8 om). Bottom (outside dimensions) 9-1/2 x 3-3/4 inches (24.13 x 9.525 em), Depth (inside dimensions) 2-3/4 inches (6.985 cm). to the sponge in the mixer, and the dough development process is completed. The addition of salt may be delayed, since this ingredli- ent extends the dough-mixing time and increases the energy re~ quirement when added early in mixing. Procedure Comparison ‘Compared to the sponge-and-dough method, the straight-dough method requires less processing time, labor, power and equipment. Straight-dough breads have a blander flavor and a coarser texture than sponge-and-dough breads. The straight-dough system is less flexible than the sponge-and-dough method. Relatively small variations in the processing of straight doughs may lead to notice- Evaluation of Baked Bread—5Date, Baker Project, sponge | sponge | sponge | sooge [sponge | Sponge | oun | oouen | mix | ous | tine | tine | time Worer | Water | Tineot |Fom-tine| Back | Back | wat | Nate | tine | tinea | to | to | to ro trem | gam | temp. | ‘Mier | “tous)”| tine | temp. | qans) | Teno. | rota _| ser | nie | ous | Prot | pougn characesics 1 2 2 s 5 a 7 a 8 0 oa 12 a fa fs a fr ‘bake chart. 6 —Science of Baking,“squatparfuy uy suoneuen Ayquap! dyay [11M au0 SIU @yI| WEYD e UO YEP ZuIp1099y, BWNIOA, oyloads sauinjon | SwusIeMm aferany ‘SBWNION, ‘susie aBesany owl Joolg eI, UaAD, sono wil “ON. seus ul awl, Wash Jooid 001g “ON. ul wa awit, ‘aU, RG. duay, wong sioyeg nf “Auprungy jog dutay, joorg rr Evaluation of Baked Bread—7able variations in the final quality of the bread, When running baking tests, it is essential to be very precise and accurate in ingredient scaling, as well as in keeping close track of processing variables. It is advisable to use a bake chart, similar to the one shown on page 6, The recorded data will allow you to check yourself during the test. Information on the test runs will also help identify real variations in ingredients or variations because of inconsistencies during processing (Pages 6 and 7). Objective and Subjective Measurements Objective measurements are based on factual data. Objective measurements are consistent and repeatable. Subjective evaluations are based on mental perceptions. Bread scoring is the subjective evaluation of finished loaves to determine their quality. The defini- tion of bread product quality is going to vary from one bakery to another. Each bakery’s definition is based on consumer demands, which can differ from one region of the country to the other. These are some of the reasons why itis difficult for bakers to agree on ‘one set of scoring standards. Product scoring can serve manufacturing, marketing, or re- search needs. Manufacturing is concerned with filling an order on time with acceptable quality and uniformity of the product. Mar- keting is concerned with the quality of the baked bread, the pack- aging, labeling, coding, delivery, and display of the product on the grocery shelf, as well as how it compares to the competition. Research scoring can help bakeries test new ingredients, develop new products, and carry out quality assurance data collection. Research laboratories are also concerned with the functionality and consistency of incoming, igredients, In this type of experimental baking, strict control over processing is essential, and well- defined, reproducible standards for subjective scor- ing are imperative. The score sheets on the next pages cover those parameters that are important when scoring bread subjectively. This type of a scoring method would best be used in a laboratory setting where baking tests are conducted under controlled conditions, as described above, It should be noted that many areas of evaluation considered to be subjective can now be measured objectively. In fact, the only areas that cannot be measured objec- A texture analyzerin one of tively with proper equipment include aroma and taste. With the AIB's experimental bakeries. advancement of technology, these areas also may be standardized. Objective measures include volume meters, pH testing, texture analyzers and the CrumScan™ produced by AIB. ‘The score sheets shown on pages 9-11 are examples of many that can be used. The definitions of terms will be similar in other scoring systems but depending on the purpose of the test, the distribution of points may vary considerably. Since the bread 8—Science of Baking,Subject. Date mixed, Date Scored, Mixing Time, Absorption, ‘SAMPLE: PENALIZED FOR: Dough characteristics: ‘Sponge (2) A.Bold 8. Flat C. Sticky ‘Sponge, out of fermenation (5) A. Bucky B. Sticky C. Slack D. Dry Dough, out of mixer (10) ‘A. Bucky _B. Sticky C. Slack Dough, at makeup (10) ‘Aor — B. Sticky D. Bucky D. Slack E, Elastic F. Does not seal G. Equipment problem SUBTOTAL 27 EXTERNAL Volume Score (40) A.Small 8. Large Avg. volume, ce Sp. volume, co/é, Firm _€. Gummy Uniformity of shape (5) ‘A. Lack of boldness 8. Uneven top ©. Shrunken sides —_D. Low side E. Low middle F. Flat top. G. Small end Crust characteristic (2) A. Light B. Dark. C. Uneven D, Dull E.Thick fF. Tough G. Brittle Break and shred (3) ‘AWild B.None C. Shelled D. Insufficient E. Back bread F. Bulged_G. Uneven SUBTOTAL 20 INTERNAL Grain (20) ‘A. Open coarse B. Thick cell walls ©. Holes _D. Non-uniform ‘Crumb color (10) ‘A. Dull gray B. Creamy ©. Streaked Crumb strength (10) ‘A.Tough 8. Weak Texture (13) Rough 8. Core C. Crumbly . a Flavor and Aroma (0) Satisfactory B. Unsatisfactory SUBTOTAL 53 TOTAL SCORE 100 COMMENTS. Evaluated by: Evaluation of Baked Bread—9BREAD SCORE REPORT Bakery ‘Address "Type of Product Dated baked Date received Date scored Label weight ‘Actual weight Product volume (co) Product pH TTA ‘Spec. Volume (co/) Product height External score Internal score Eating Qualities Total Score EXTERNAL CHARACTERISTICS: 35 points total Possible Sample Points Faults 1 2.3 4 5 Volume 10___Toosmail Too targe Smmety 8 Curved sides Fiat top —Caved top —Wrinkled top Low ends Low middle Crowned top —Topping placement Gustcolor—~& —Too Tight Dark spots: Too dark Light streaks Light spots, Not uniform. Evenness Light sides —_Light bottoms} ofbake 3 _Dark bottoms Character 3 Too thick Too tough of crust —Too hard —Too brittle Break & 3 Insufficient — Shell top shred 3 Excessive (wild) ___Ragged shred| TOTAL EXTERNAL SCORE INTERNAL CHARACTERISTICS: 30 points total Tenure 10 __Denseness —Rougi-harsh _Crumbly Wet or gummy Grain 10 _Open —Ooarse Thick cell walls __Non-uniform Cores —Holes-gas —Holesmakeup _____Too compact Grumb color 5 Dark —Gray —Dull _Stieaky Sicing 5 Uneven thickness _Ragged —Rough _Wavy TOTAL EXTERNAL SCORE EATING QUALITIES: 35 points otal ‘Aroma 10 Foreign _Bumt —__Rancid Fiat _Musty _Strong-sharp tack of Taste 15 __Flatbland _Salty ___Stiong Rancid —_Sour Unpleasant aftertaste Mouth Feat 40 Dry —Gummy Firm —Tough TOTAL EATING QUALITY SCORE. Name of scorer 10—Sclence of BakingPLANT NO. PRODUCT QUALITY EVALUATION — BREAD Date Scored, Product Scored, Ideal Actual Characteristics Penalties Score Score Packaging Packaging clarity —Product code expired —___Labelnot clear 6 Logo not centered Tightness wrap —Toottignt Too loose 2 Weights Label Underweight 2 Net Overweight Intended, External Volume —Too large Too small 2 ‘Symmetry of form Shrunken sides Low ends: Capping, Gust light’ —_Wrinkled __Uneven 10 Dark = _Tough —Extraneous matter Break and shred Wile Shell None 8 Insufficient Sicing Uneven Rough a Exraneous matter — Excess flour a —Foreign (Identity. ) Internal Grain Open coarse Holes Gore 22 Moulder holes _Striations. —Thick cells walls, Texture Rough _Crumbly__Core 8 Gummy ‘Crumb color — Off color (Identify) _Striations Bxtraneous matter —Dough ___Foreignitdentty. a Eating Characteristics Flavor and aroma Foreign Strong __Rancid a Flat _Musty—__Burnt _Ntertaste (Identify____) Chewability —Dry Tough _Gummy 8 Firm ‘Toasting quality —Pooraroma Dark Light 6 Total 100 Note: All defects are worth 2 points, except for packaging defaults in which only one possibilty for a defect can ‘occur at one time. Evaluation of Baked Bread — 14Crumbscan, a scanning and computer software package developed by AIB, provides an objective measurement of bread grain. At the right is. an example of a report generated by Crumbscan, 12—Sclence of Baking evaluation sheets included here were designed to serve different objectives points are distributed differently. rocess Measures Yeast Activity. Yeast is active during the fermentation stage of any dough system. One of the major functions of yeast fermenta- tion is leavening. The production of CO, gas by the yeast is the L of a very complicated hiochemical process. The effect oF different bread dough ingredients on the activity (gassing power) of yeast can be determined by using a pressure meter, Gasograph or a Risograph. Another indication of yeast activity is the required time in the proofing cabinet (proof time). The baking procedures described above call for the dough to proof to a certain height. An ingredient that slows the activity of the yeast, or a problem with the yeast itself, will increase the time required for the dough to reach that height Dough Characteristics. The condition of the sponge (sponge- and-dough system) and the condition of the dough after mixing andduring makeup (during the dividing and moulding process) are evaluated subjectively by the baker. Dough characteristics make up 27% of the overall score of the final product when using a score sheet such as the example on page 9. As it is referred to earlier, dough mixed to optimum has smooth, elastic properties, and appears silky and glossy. If the dough is too stiff or too elastic and ‘gassy, it is considered “bucky” and will lose points when evaluated, On the other hand, dough that flows easily and lacks elastic proper- ties is considered slack and, again, will lose points on the evalua- tion sheet. External Bread Characteristics External characteristics of the baked loaf of bread account for 20% of the overall score in the example on page 9. Loaf Volume. After baking, the size of the loaf is measured. ‘This is most often done using a volume meter, which measures the Joal’s volume in cubic centimeters (em’ or cc) by rapeseed dis- placement. To aid in the comparison of loaves of different weights, the use of specific volume or volume per unit weight is often used. This measurement is carried out by weighing the loaf of bread exactly I hour after baking and dividing the volume in cc by the weight in grams (cm‘/g). For example, if a loaf had a volume of 2985 ce and weighed 530 g one hour after baking, then the specific volume of that loaf would be 2985 em’V530 g, or 5.63 em Vg. ‘Volume can be given an arbitrary score that is based on the desired loaf volume for a particular bakery or test product. For example, if the target product is to fit a bread bag holding a 2500- cm loaf of bread and the test loaf is 2900-cm’, obviously the test product is too large. A numbered scale can be prepared where the optimum volume is worth 10 points and anything larger or smaller than the optimum would be penalized. Many different ingredients Uniformity of Shape. The shape of a loaf of bread is affected Contribute to the crust color of a loaf of bread. predominantly by the moulding process. If the moulder is improp- erly set, or the dough is fed off center, the loaf will be misshapen. The optimal loaf should be fairly symmetrical, without low ends, Jow middle, or caved top or sides. The sliced loaf should produce slices of the same height, whether they are from the middle or the end of the loaf. Crust Characteristics. Color of the crust is affected by many of the ingredients in the bread formula, as well as the processing stages. The dough should contain sufficient shortening to give the proper tenderness to the crust and enough sugar to impart the required color. Break and Shred. The break of a loaf is the visible separation of the top crust from the upper sidewall of the loaf. The shred is the - area that connects the top portion to the side with evenly stretched Capping designates the gluten fibers. The break and shred should exhibit about the same complete separation a part width all the way along the loaf. An excessively wild, uneven or bottom portion ofthe leat. bulging break is undesirable because it creates a loaf with exces . sive volume that is not symmetrical. When break and shred are. Evaluation of Baked Bread — 13‘A young dough produces a characteristic yellow tinge. ‘As the dough ferments progressively for longer periods of time, the baked bread passes through various stages of white until it finally arrives at a grayish color that is characteristic of old dough. 14—Sclence of Baking absent, a loaf of low volume results. Capping designates the com- plete separation of part of the top crust from the bottom portion of the loaf. Internal Bread Characteristics Internal characteristics are weighted heavily in evaluating total quality of bread. Thus, the internal characteristics comprise 53% of the overall score on page sample score sheet on page 9. Grain, Grain represents the cell structure of the bread crumb that results from the incorporation of gas bubbles during mixing and their expansion during fermentation. Large, irregularly distrib- uted gas bubbles give rise to a coarse or open grain, while small evenly spaced bubbles yield a fine grain. Gluten strength, fermenta- tion, mixing, oven temperature and other factors all contribute to the production of the grain, During the baking process, high ten peratures increase the size of the original bubbles through the expansion of gas. This expansion stretches the gluten by an amount that is proportional to its elasticity. The grain and the ultimate size of the loaf, therefore, depend largely upon the nature of the gluten and its resistance to gas pressure. An improperly adjusted moulder can cause an off-centered core in the loaf that will affect the size and shape of the gas cells. The use of excessive dusting flour during makeup can also produce holes in the grain. Crumb Color. One of the most important factors that affect the color of the bread crumb is the variety and the milling extraction of the flour used. The optimal color may vary from one region of the country to another and individual standards must be established. A “straight grade” flour has higher ash content than “patent flout. Bread made with straight grade flour will be darker. However, the type of flour used is not the sole factor in determining crumb color. ‘The appearance of color differences is often the result of cell structure. An open cell structure will result in an off-white color even though the pigment in the bread has not changed. A young, dough produces a characteristic yellow tinge. As the dough fer- ments progressively for longer periods of time, the baked bread passes through various stages of white until it finally arrives at a grayish color that is characteristic of old dough. It should also be noted that a close, even grain imparts a whiter color than an open coarse grain. The color of the cut loaf should be uniform and without gray or off-color streaks. Crumb Strength. Crumb strength refers to the compression strength of the bread. It can be measured subjectively by pressing gently on the crumb of freshly sliced bread, or it can be measured objectively with one of several pieces of equipment (Baker compressimeter, Instron universal testing machine, TA-XT2 texture analyzer, etc.). This measurement is, again, something that can be standardized in accordance with the consumer demand in the region. ‘Texture. A desirable texture has a soft silky feel. Any indica- tion of harshness or dryness denotes a poor texture. There are, ofcourse, several causes of poor texture: an old dough, overfermented dough, or overproofing, to name a few. Flavor and Aroma. For purposes of testing ingredients for functionality, flavor and aroma are assigned minor importance. In tests that are geared toward production and marketing groups, the flavor and aroma of a product can be very important. Proper stor- age of ingredients in a clean, well-ventilated room is important because of the tendency of flour to absorb odors. During fermenta- tion, the taste of bread changes from sweet to sour. Young dough produces a sweet loaf, whereas older doughs tend to be more acidic. Scoring Bread Produced at the Plant There are several additional things to consider when scoring, bread produced under normal manufacturing conditions. First, set a clear standard for the ideal loaf or a control loaf. Any variation Tips for scorin from the control is a product fault, Second, if you are comparing holding the evaluations in your product to your competitor, itis best fo randomly select your the same room when com- own product and their product off of grocery store shelves. This _paring two or more products, way you are seeing and testing the product that your customers having white florescent receive. Third, since scoring is subjective, it must be carried out by _ lighting, and working on a the same individual or individuals over time. surface that is light or S neutral in color with a dull or Scoring is both an art and a science. It takes time and practice feria to develop scoring skills. Tips for scoring include holding the evaluations in the same room when comparing two or more prod- ucts, having white florescent lighting, and working on a surface that is light or neutral in color with a dull or flat finish. Evaluation of Baked Bread — 15Self-Check Quiz 1. The functionality of wheat flour varies. Therefore, you must optimize baking conditions for a particular flour through a series of Tests that can be run on prior to baking are referred to as physical dough tes 3. The ‘method involves the combination of all ingredients in a single stage. 4, Ina sponge-and-dough system the sponge is fermented for hours. 5. The straight-dough system is flexible than the sponge-and-dough system. 6. Why is it difficult for bakers to agree on subjective scoring standards? 7. Of the three basic areas of subjective bread scoring, which is weighted the most heavily in ‘most coring systems? 16 — Science of Baking