Pore (bread) explained

Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures.^{[1] [2]} The degree to which pores form are a major determiner in the texture ("crumb") of the bread.^{[3] [4]} Pore size varies between varieties of bread. Sourdough bread is a variety with larger pores. Rye bread has smaller pores and a denser crumb.^[5]

Further reading

• "Digital bread crumb: Creation and application"

Notes and References

1. It's a maze: The pore structure of bread crumbs . 10.1016/j.jcs.2011.05.004. 54. 2 . Journal of Cereal Science. 203–210. 2011 . Wang . Shuo . Austin . Peter . Bell . Sumana .
2. Web site: From dough to bread: the setting up of a heterogeneous cellular structure. insidefood.eu. 2014-12-29.
3. Web site: Porous media characterization of breads baked using novel heating modes . akademikpersonel.kocaeli.edu.tr. 2014-12-29.
4. Web site: Controlling quality and texture through digitizing breads and doughs . ioa.uwa.edu.au. 2014-12-29.
5. Book: Understanding Food: Principles and Preparation. Brown, A.. 2007. Cengage Learning. 9780495107453. 397. 2014-12-29.