Description
Steam injection during proofing expands gelatinized starch granules and relaxes the protein network, producing a lighter, more porous crumb.
Technical
The high‑temperature vapor penetrates the dough, raising local temperatures to 70–75 °C, which triggers rapid gelatinization of surface starch and relaxation of gluten proteins. This process creates gas pockets that are retained during baking, while the Maillard reaction is accelerated, yielding a crisp crust and a moist interior.
Science
Primary Reaction
Steam‑induced gelatinization and protein relaxation leading to crumb expansion
Sensory Profile
Aroma ()
fluffyyeastysweetcrisp crusttoasted
Origin & History
Civilization
French and German
Era
modern industrial baking