Each one of the processes mentioned is here discussed in the order in
which it comes in the actual work of bread making, and while the proper
consideration should be given to every one of them, it will be well,
before entering into them, to observe the qualities that characterize
good wheat bread.
36. Good wheat bread may be described in various ways, but, as has been
learned by experience and as is pointed out by United States government
authorities, probably the best way in which to think of it, so far as
its structure is concerned, is as a mass of tiny bubbles made of flour
and water, having very thin walls and fixed in shape by means of heat.
The size of the cells and the nature of the bubble walls are points that
should not be overlooked.
Each loaf should be light in weight, considering its size, should be
regular in form, and should have an unbroken, golden-brown crust. The
top crust should be smooth and should have a luster, which is usually
spoken of as the "bloom" of the crust. Taken as a whole, the loaf should
have a certain sponginess, which is known as its elasticity, and which
is evidenced by the way in which the loaf acts when it is pressed
slightly out of shape. As soon as the pressure is removed, the loaf
should resume its original shape. This test should produce the same
results when it is applied to small pieces of the crust and to the cut
surface of the loaf.
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