On food and cooking the science and lore of the kitchen ( PDFDrive ) 1023

and the hot air If steam is present, it provides an initial blast of heat by condensing onto the cold dough surface Heat then moves from the surface through the dough by two means: slow conduction through the viscous gluten-starch matrix, and much more rapid steam movement through the network of gas bubbles The better leavened the dough, the faster steam can move through it, and so the faster the loaf cooks As the dough heats up, it becomes more fluid, its gas cells expand, and the dough rises The main cause of this oven spring is the vaporization of alcohol and water into gases that fill the gas cells, and that expand the dough by as much as half its initial volume Oven spring is usually over after 6–8 minutes of baking Mid-Baking: From Foam to Sponge Oven spring stops when the crust becomes firm and stiff enough to resist it, and when the interior of the loaf reaches 155–180ºF/68–80ºC, the temperature range in which the gluten proteins form strong cross-links with each other and the starch granules absorb water, swell, gelate, and amylose molecules leak out of the granules Now the walls of the gas cells can no longer stretch to accommodate the rising pressure inside, so the pressure builds and eventually ruptures the walls, turning the structure of the loaf from a closed network of separate gas cells into an open network of communicating pores: from an aggregation of little balloons into a sponge through which gases can easily pass (If the dough were not transformed into a sponge, then cooling would cause each isolated gas cell to shrink, and the loaf would collapse.) ... swell, gelate, and amylose molecules leak out of the granules Now the walls of the gas cells can no longer stretch to accommodate the rising pressure inside, so the pressure builds and eventually ruptures the walls, turning the structure of the loaf from a closed network of. . .of the loaf reaches 155–180ºF/68–80ºC, the temperature range in which the gluten proteins form strong cross-links with each other and the starch granules absorb water, swell, gelate, and amylose molecules leak out... structure of the loaf from a closed network of separate gas cells into an open network of communicating pores: from an aggregation of little balloons into a sponge through which gases can easily pass (If