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Bread Crumb Grain Development During Baking¹

¹Contribution 94-186-J. Kansas Agricultural Experiment Station, Manhattan, KS. ²Graduate research assistant, professor, and professor, respectively, Department of Grain Science and Industry, Kansas State University. ³Present address: Kellogg Company, Battle Creek, MI. ⁴Present address: R&R Research Services, Manhattan, KS. ⁵Corresponding author.

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