What is the structure of bread?

What is the right structure of bread?

The structure of bread refers to its composition and the elements which makeup this food product. There are many elements which contribute to the right structure of bread. Firstly, having the right ingredients for your bread is important for having the right structure of bread. Bread typically comprises at least 4 essential ingredients. Flour provides the structure and texture of the bread. Water hydrates the flour and activates the yeast. Yeast leavens the bread by producing carbon dioxide gas during fermentation. Salt enhances flavours and regulates yeast activity. Some other types of bread may contain additional ingredients like fat, eggs, milk and sugar.

However, the texture of bread is also incredibly important as it contributes to the perfect bread structure. The texture is largely influenced by the types of ingredients and their quantities. For example, flour composition and the type of flour can have a huge impact on bread texture and therefore the structure of the loaf. Flour with a high-protein content usually creates a robust structure, whereas flour with a lower protein content is more tender.

The fermentation process is also important when considering the structure of bread as yeast and bacteria play a huge role in bread texture. The time it takes as well as the methods during the fermentation process largely determines whether the bread turns out to be light and fluffy or dense.

The dough hydration can also play a role in creating the perfect bread structure as water content ensures that a loaf of bread is properly sculpted. In this way, the right bread structure is one that perfectly balances a crispy crust and a crumb moisture. Getting the perfect bread structure is not just about baking, it is a thorough process that entails a high level of understanding and precision.

Why is the structure of bread important?

The importance of bread structure goes beyond just the visual appearance of bread. Bread structure impacts the overall quality, taste, and experience of consuming bread. In terms of texture, the structure of bread can determine whether the loaf is light and fluffy or dense and chewy. This can have a huge impact for the food manufacturer in terms of consistently as consumers expect bread to be at a certain level of quality.

Having the correct bread structure ensures that the bread rises evenly when it is baking. When a loaf rises properly, it will lead to a lofty loaf that is properly proportioned. If it does not rise properly, the loaf will turn out to be flat and dense, without the proper volume. The right bread structure can be achieved through fermentation, proofing and shaping.

Having the correct bread structure is also important as it facilitates the addition of toppings. Many people who purchase a loaf of bread are prone to adding toppings such as butter or avocado. If the structure of bread is correct, the load can hold the toppings without collapsing. There is also a chance that if the bread structure is not correct, the bread will become soggy.

Furthermore, properly structured bread traps air pockets within the crumb. These pockets make the bread taste better as it helps to retain moisture. A well-aerated structure keeps the bread from becoming too dry. A well-structured loaf with a golden crust and a good crumb is also a better product for consumers, encouraging repeat purchases.

Does the structure of bread affect quality?

The structure of bread significantly impacts its overall quality as it can determine whether bread feels light and airy or dense and chewy. This can ensure better success for the loaf in the marketplace as well as for the food manufacturer as the bread tastes better.

There is a huge difference between a poorly structured loaf and bread that has a proper structure in terms of taste as it can determine whether it is crispy and tender or soggy, especially if toppings are added on.

Without correct bread structure, the loaf of bread is also unable to achieve the correct volume, meaning that it will look worse than other loaves on the market. As the structure of bread has a direct correlation to the visual appearance of the loaf, having a good bread structure will also enhance its attractiveness to consumers and therefore the perception of quality.

How to test the internal structure of bread

Testing the internal structure of bread is imperative for guaranteeing quality and consistency. To test the internal structure of bread, you can conduct crumb analysis which visually quantifies the sliced surface area of a baked product, with a specific focus on the bread's internal cellular structure. Crumb analysis can give us crucial information on the texture and sensory qualities of the loaf. It takes into consideration the internal cell shape, cell size, cell wall thickness, porosity and colour.

Near-Infrared Spectroscopy (NIR) can also be used to assess the composition and properties of bread. It uses light which interacts with the bread's molecules, either reflecting, transmitting or absorbing. This can reveal crucial details about the structure of bread.

Thankfully, nowadays there are tools and equipment such as those provided by Calibre Control that can streamline and simplify the process of assessing the structure of bread.

How C-Cell can help test the structure of bread

The c-cell mono is an entry-level digital imaging system designed for evaluating bread and baked products. It captures images of baked food samples and provides detailed, objective, and easy-to-interpret data. Users can assess internal structure, external features, and other quality attributes using this instrument.

The c-cell colour uses a bread scoring system to give us accurate results. It quantifies various quality parameters, enabling users to score against your quality targets. Some of the quality attributes it tests include internal structure, external features, number of cells, net cell elongation, non-uniformity, cell diameter, bread crumb color (Lab*), bread scoring and internal inclusion analysis. It can be used with a myriad of bakery products, including bread, cake, biscuits, snack food, and aerated products.

Contact Calibre Control

At Calibre Control, we believe in helping bakers to enhance their processes and create consistently high quality bread. So, if you want to get more information on our range of solutions, phone us on +44 (0) 1925 860 401 or email us at info@calibrecontrol.com.