ABSTRACT
The dough may have fermented to the same size, but during oven spring the extent of their ability to produce a bread of satisfactory loaf volume is displayed. White bread has been divided even further, into crumb and inner and outer crusts. Temperature equilibrium is not achieved until the entire crumb has reached about 100°C, when the bread is ready. During gelatinization the starch granules absorb water and swell to a degree that depends on the availability of water. The increase in temperature directly influences the dough in several ways, including yeast activity, solubility of gases, and volume expansion of evaporated gases. Consumer demand for bread with a high dietary fiber content has resulted in increased production of bread baked with whole wheat flour. Thermal analysis with differential thermal analysis or differential scanning calorimetry on fresh bread results only in the thermal transition of the amylose–lipid complex.
