crumb structure

crumb structure

[′krəm ‚strək·chər]
(geology)
A soil condition in which the particles are crumblike aggregates; suitable for agriculture.
References in periodicals archive ?
New POWERBake 6000 enzymes range: a robust bakery solution that enables a reduced dependence on chemical emulsification, improves dough handling and delivers a uniform crumb structure.
"If the crumb structure is not perfect I am not going on, that is in my rider" - former Great British Bake Off star Mel Giedroyc, whose role in a new production of the musical Company involves her eating a brownie.
If men aren't going to change their attitudes towards women nothing ever changes" Artist Tracey Emin "If the crumb structure is not perfect I am not going on, that is in my rider" Former Great British Bake Off star Mel Giedroyc, whose role in a new production of the musical Company involves her eating a brownie "My invitation must have been written in invisible ink.
If the crumb structure is not perfect I am not going on, that is in my rider" Former Bake Off star Mel Giedroyc, whose role in a new production of the musical Company involves eating a brownie.
The bakers on this show want to do more than impress with their skill at crumb structure - they specialise in creating showstoppers.
Similar to the control, the breads added with PEAX formed the most dense crumb structure. Bread formulations with WPEAX allowed the greatest expansion of pores.
Due to the complex mechanical behavior of crumb structure [8,12-15], close examination of different slices can reveal considerable variation in the cell characteristics even within a single sample [13].
In general, the characteristics of emulsifiers in the bakery industry are to improve the dough strength, crumb structure, water absorption rate, brighter crumb and finer grains.
Hence, decreasing the salt content strongly may result in issues with such factors as dough hydration, dough handling, dough tolerance, the volume of the finished product, the crumb structure, the shelf life and, most importantly, the taste.
The investigators analyzed the dough and bread for quality parameters, namely specific volume, crumb structure and staling profile.