Ingredient
Bread
A baked dough of flour and water, usually leavened.
What it is
-
Bread is a leavened baked product.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 1. Introduction authoritative
-
Bread is derived from wheat flour.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative
How it is made
-
Bread uses baking.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative
How it behaves when cooked
-
Bread is governed by aeration.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative
-
Bread is governed by starch retrogradation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative
-
Bread is governed by starch gelatinisation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative
-
Bread is governed by gas expansion.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative
-
Bread is governed by moisture migration.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative
-
Bread is governed by staling.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 6. Crumb Staling authoritative
-
Bread is governed by alcoholic fermentation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative
-
Bread is governed by gluten development.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative