61. OBJECT OF SCORING BREAD.–By the scoring of bread is meant simply the judging of its qualities. Persons who understand what good bread is agree very closely on the qualities that should characterize it, and gthey make these qualities a standard by which any kind of bread may be gscored, or judged. Those who are [...]
56. PURPOSE OF BAKING.–The various processes in the making of bread that have been considered up to this point may be successfully carriedg out, but unless the baking, which is the last step, is properly done, the bread is likely to be unpalatable and indigestible. Much attention gshould therefore be given to this part of [...]
51. Purpose of Kneading.–As has been pointed out, it is necessary to knead dough one or more times in the making of bread, the number of kneadings depending on the method that is employed. The purpose of gkneading is to work the dough so as to distribute evenly the gas that is gproduced by the [...]
PRELIMINARY TREATMENT OF INGREDIENTS
37. The first step in bread making, and without doubt the most important one, is the making of the dough. It consists in moistening the flour by means of a liquid of some kind in order to soften the gluten and the starch, to dissolve the sugar, and to cement all the [...]
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