On food and cooking the science and lore of the kitchen ( PDFDrive ) 1029

produced by flour and yeast enzymes in unbalanced amounts during intensive mixing and high-temperature proofing A Scientific Definition of Bread Quality Raymond Calvel is an eminent figure in the world of baking, a researcher and teacher who made great contributions to the understanding and improvement of bread quality in postwar France His definition of high quality in good French bread doesn’t necessarily apply in detail to other bread styles, but it shows how much there is to appreciate in a well-made loaf A good bread — a real quality loaf — … will have a creamy white crumb The proper creamy-white color of the crumb shows that the dough oxidation during mixing has not been excessive It also presages the distinctive aroma and taste that are a subtle blend of the scent of wheat flour — that of wheat germ oil, along with the delicate hint of hazelnut aroma that comes from the germ All of these are combined with the heady smell that comes from alcoholic dough fermentation, along with the discreet aromas that are the results of caramelization and crust baking… the grain of French bread should be open, marked here and there by large gas cells These should be thin-walled cells, with a lightly pearlescent appearance This unique structure, resulting from the combination of numerous factors including the level of dough maturation and the loaf forming method, is basic to the eating qualities, flavor, and gustatory appeal of French bread — The Taste of Bread, transl R L Wirtz Special Kinds of Loaf Breads: Sourdough, Rye, Sweet, Gluten-Free ... from the combination of numerous factors including the level of dough maturation and the loaf forming method, is basic to the eating qualities, flavor, and gustatory appeal of French bread — The Taste of Bread, transl... fermentation, along with the discreet aromas that are the results of caramelization and crust baking… the grain of French bread should be open, marked here and there by large gas cells These should be...flour — that of wheat germ oil, along with the delicate hint of hazelnut aroma that comes from the germ All of these are combined with the heady smell that comes from alcoholic dough fermentation, along