Abstract
Bread crumb is formed by the action of heat on bread dough, just as in the case of the crust. After the dough has been brought to full development by multiplication and expansion of the entrapped carbon dioxide gas cells, the heat of the oven raises the dough temperature to a level that causes gelatinization of the starch and coagulation of the gluten. This gives the crumb its final structure. Accompanying this change, but at a slightly higher temperature, the amylases present in the dough are destroyed.
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Note
It should be noted that this is not true in the northern part textured bread necessary (so the fillings would not fall through of France, where the custom of making snacks or open-faced the large holes typical of most French breads). This custom is sandwiches with sliced bread made the production of an evenly not quite as popular as in the past.
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© 2001 Springer Science+Business Media New York
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Calvel, R. (2001). Bread Crumb. In: The Taste of Bread. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6809-1_8
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DOI: https://doi.org/10.1007/978-1-4757-6809-1_8
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-6811-4
Online ISBN: 978-1-4757-6809-1
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