If the kneading has
been done right and the bread has risen properly, the gas will be
distributed evenly through the loaf, with the result that the holes,
which make the bread porous, will be practically the same throughout the
entire loaf. Such a texture is better than that of a loaf that has some
large and some small holes. The _moisture_ in the bread, which receives
5 if it is of the right amount, is tested by pinching a crumb between
the fingers. If the crumb feels harsh and dry, the bread is not moist
enough, and if it feels doughy, the bread is too moist. The
_elasticity_, for which 5 is given, is determined by pressing the finger
gently into a cut place in the loaf. The bread may be considered to be
elastic if it springs back after the finger is removed and does not
break nor crumble. As compared with cake, bread is always more elastic,
a characteristic that is due to the quantity of gluten it contains.
Still it should be remembered that the elasticity must not amount to
toughness, for if it does the quality of the bread is impaired. To score
15 for _color_, the inside of the loaf should be of an even, creamy
white. A dull white or gray color would indicate that flour of a poor
quality had been used, and dark or white streaks in the bread would
denote uneven mixing and insufficient kneading.
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