When bread has risen sufficiently, it is placed in a hot oven at about 450° F. Baking the dough accomplishes a number of things. It kills the yeast plants so that fermentation stops ; it also kills any bacteria which may be present ; it expands the carbon dioxide gas so that the loaf is larger after than before baking; it vaporizes the alcohol and drives it off; it hardens the gluten so that the bread, once risen, will keep its shape and will not fall when it cools ; and, finally, it causes the starch on the in- side of the loaf to take up water and become hydrated, while it dextrinizes some of the starch in the crust. As these are all essential processes, it is important to be sure that the bread is so thoroughly baked as to effect 1 Amount depends on time to be given to rising. BREAD 251 U.S Department of Agriculture Reared by Office of Experiment Station, C-FTLANGWORTW A-CTrwe; Director- G^ert in Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS mill] E%&ga msm &$$$ in inn ••.Revalue Phton Fat WHITE BREAD Aah Water WHOLE WHEAT BREAD 35.3 Fat: 1.3 Ashtl.1 FUE.L VALUE OAT BREAKFAST FOOD FuEL VALUE: 121 5 CALORIES \A/Af«r. R4 ^ PER POUND VVJt«r;_O2.D TOASTED BREAD Ash: ates:11.5 CORN BREAD I285CALOHIE5 MACARONI COOKCO Fat:1.5 FVotein: 3.0 ^Waten 78.4 1205 CA PER POUND « , >-^ieo '""• • 141 5 CALORIES Carbohydrates: 15.8 VALUE; • I PER POUND COMPOSITION OF BEEAD AND OTHER CEREAL PRODUCTS 252 FOOD STUDY all these results. In bread which is insufficiently baked all the organisms which are present may not be killed, and it may grow sour as it is kept. Bread is sufficiently baked when tapping the top and bottom of the loaf pro- duces hollow sounds. Since long baking is so desirable, many people lower the heat after the bread is well baked, and leave the loaves in the oven for a long time. Bread-making is, perhaps, one of the most common subjects for cooking contests because, if one is to count on always turning out excellent results, considerable skill is required, as well as knowledge of the reasons for all the steps. The requirements for a perfect loaf are shown by the score cards used in judging such contests. The follow- ing is the one given in the U. S. Experiment Station Bulletin No. 225. SCORE CARD FOR JUDGING BREAD Thoroughness of baking 20 Color (1) Shade, golden brown 6 (2) Evenness 6 Shape of loaves, oblong, 1 to 2 Ibs 8 Sweetness, no sourness after thorough mastication ... 25 Flavor, slightly milky , 15 Quality of crumb, moist but not wet 8 Evenness of crumb . . ; . . 3 Firmness of crumb 4 Color of crumb, cream rather than pearl white .... 5 Total 100 To obtain the best results in baking, the loaves should be single and about 4 inches X 4J inches X 9 inches in size. Freshly baked bread is indigestible, because of the difficulty of mastication. Such bread tends to roll up into a pasty mass instead of breaking up as a cracker does when it is chewed. BREAD AND ROLLS MADE WITH ONE YEAST CAKE GRAHAM BREAD MADE WITHOUT KNEADING LOAF OF BREAD AND PARKER HOUSE ROLLS From " Cooking for Two," by Janet McKenzie Hill. BREAD 253

AI-modernized reading of the original text

When bread has risen sufficiently, it is placed in a hot oven at about 450° F. Baking the dough accomplishes a number of things. It kills the yeast plants so that fermentation stops ; it also kills any bacteria which may be present ; it expands the carbon dioxide gas so that the loaf is larger after than before baking; it vaporizes the alcohol and drives it off; it hardens the gluten so that the bread, once risen, will keep its shape and will not fall when it cools ; and, finally, it causes the starch on the inside of the loaf to take up water and become hydrated, while it dextrinizes some of the starch in the crust. As these are all essential processes, it is important to be sure that the bread is so thoroughly baked as to effect 1 Amount depends on time to be given to rising. [illustration: Composition of Bread and Other Cereal Products] Phton Fat WHITE BREAD Aah Water WHOLE WHEAT BREAD 35.3 Fat: 1.3 Ashtl.1 OAT BREAKFAST FOOD 121 5 CALORIES \A/Af«r. R4 ^ PER POUND VVJt«r;_O2.D TOASTED Ash: ates:11.5 CORN BREAD I285CALOHIE5 MACARONI COOKCO Fat:1.5 FVotein: 3.0 ^Waten 78.4 1205 CA « , >-^ieo '""• • 141 5 CALORIES Carbohydrates: 15.8 VALUE; • I PER POUND COMPOSITION OF BEEAD AND OTHER CEREAL PRODUCTS all these results. In bread which is insufficiently baked all the organisms which are present may not be killed, and it may grow sour as it is kept. Bread is sufficiently baked when tapping the top and bottom of the loaf produces hollow sounds. Since long baking is so desirable, many people lower the heat after the bread is well baked, and leave the loaves in the oven for a long time. Bread-making is, perhaps, one of the most common subjects for cooking contests because, if one is to count on always turning out excellent results, considerable skill is required, as well as knowledge of the reasons for all the steps. The requirements for a perfect loaf are shown by the score cards used in judging such contests. The following is the one given in the U. S. Experiment Station Bulletin No. 225. SCORE CARD FOR JUDGING BREAD Thoroughness of baking 20 Color (1) Shade, golden brown 6 (2) Evenness 6 Shape of loaves, oblong, 1 to 2 Ibs 8 Sweetness, no sourness after thorough mastication ... 25 Flavor, slightly milky , 15 Quality of crumb, moist but not wet 8 Evenness of crumb . . ; . . 3 Firmness of crumb 4 Color of crumb, cream rather than pearl white .... 5 Total 100 To obtain the best results in baking, the loaves should be single and about 4 inches X 4J inches X 9 inches in size. Freshly baked bread is indigestible, because of the difficulty of mastication. Such bread tends to roll up into a pasty mass instead of breaking up as a cracker does when it is chewed. BREAD AND ROLLS MADE WITH ONE YEAST CAKE GRAHAM BREAD MADE WITHOUT KNEADING LOAF OF BREAD AND PARKER HOUSE ROLLS From " Cooking for Two," by Janet McKenzie Hill.

Food study