Process
Starch gelatinisation
You might say: the crumb setting
In the oven, starch granules absorb water and swell, setting the dough into a soft, solid crumb.
- What it does
- Sets the crumb's starch matrix as the loaf heats.
- Ask
- Did the centre get hot enough for the starch to set?
What to look for
- A pale, wet dough becomes a set, springy crumb
- Starch granules swell as the centre heats
Sources
- Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 23
As temperatures increase from 140° to 158°F (60° to 70°C), swollen wheat starch granules begin to gelatinize and contribute to the formation of the crumb.
- Yi Chen, Crust treatments to reduce bread staling, article introduction
The fast evaporation of water from the crust during baking impairs the full gelatinization of starch granules in the crust, resulting in a lower degree of gelatinization
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