Description
Air pocket in bread
Technical
Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures. The degree to which pores form are a major determiner in the texture ("crumb") of the bread. Pore size varies between varieties of bread. Sourdough bread is a variety with larger pores. Rye bread has smaller pores and a denser crumb.
Science
Primary Reaction
Fermentation
Sensory Profile
Aroma ()
yeastytoastynuttysourcaramelized
Wine Analogy
Like the bouquet of a young Chardonnay with subtle oak notes
Coffee Analogy
Similar to the aroma of lightly roasted Ethiopian Yirgacheffe
Perfume Analogy
Reminiscent of warm, bready accords in gourmand fragrances
Culinary Applications
San Francisco SourdoughUnited StatesCreates characteristic large, irregular pores and tangy flavor
German VollkornbrotGermanyProduces dense crumb with small, uniform pores
French BaguetteFranceAchieves open, elongated pore structure
Dietary
VeganVegetarianHalalKosherwheatgluten
Molecular Pairing
Key Compounds Produced
Carbon dioxideEthanolLactic acidGlucoseMaltose