Description
Bread baking combines biological fermentation and thermal processing to create a leavened, flavorful loaf.
Technical
During fermentation, yeast metabolizes sugars to produce CO₂ and organic acids that lower dough pH and develop flavor. Subsequent baking at high temperature gelatinizes starch, denatures gluten proteins, and triggers Maillard reactions that form a crisp crust and aromatic compounds. Precise control of hydration, proofing time, and oven conditions determines crumb structure and crust quality.
Science
Primary Reaction
Yeast fermentation producing CO₂ and organic acids, followed by thermal starch gelatinization and Maillard browning
Sensory Profile
Aroma ()
nuttytoastyyeastycaramelizedbreadyearthymaltyhoney-likeroasted grainfruity esters