The texture of bread must be even, close grained, soft and tender. In baking, dextrose sugar importantly aids the development of the fine bread texture.
Crumb softness or firmness is the texture property which has attracted most attention in bread assessment because of its close association with human perception of freshness.
It is well known that increasing the level of energy transferred to the dough during mixing increases bread volume and crumb softness.
Apart from that baker’s yeast elaborates a variety of enzymes that elaborate it to break down the carbohydrates in flour starch to produce sufficient carbon dioxide to give leavened bread its characteristic texture.
Texture may be estimated by the sense of touch against the cut surface of the bread loaf. Soft, silky and still with certain degree of firmness is considered to good texture.
A slack dough or too much final proofing will produce a bread having open crumb structure which will be soft to touch but will be coarse. It is known as ‘wooly’.
Texture of bread
