BREAD CRUMB GRAIN DEVELOPMENT DURING BAKING

Scanning electron microscopy was used to study gas cell size, shape, a nd distribution throughout the breadmaking process. Flours that produc ed bread with a relatively good grain and a relatively poor grain were used. Micrographs of the dough samples were taken at mixing; before a nd after each of two punches; before and after panning; after proofing ; and after 12, 18, and 24 min (complete) of baking. No differences we re found between the two flours at any dough stage. However, after 12 min of baking, the cell distributions were different between the dough s. These results suggest that the crumb grain differentiates during th e early stages of baking. The changes documented during this time, i.e ., cells becoming larger and the cell walls thicker, indicate that som e gas cells coalesce during the early stages of baking and that this i s reflected in the crumb grain of the bread.