Bread properties and crumb structure

By M. Scanlon, M. C. Zghal. 2001

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Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure (2012, background): “1995; Pyler 1988) all of them representing, at a macroscopic level, the solid and fluid phases of bread crumb (Scanlon and Aghal 2001).”
Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts (2012, background): “The mouth feel of bread is known to be strongly influenced by these cell characteristics: finer, thin-walled uniform cells yield a softer and more elastic texture than coarse, thickwalled cell structures do [30].”
The bubble size distribution in wheat flour dough (2006, background): “If breadmaking can be characterized as a series of aeration stages (Campbell, Rielly, Fryer, & Sadd, 1998), then the mechanisms by which gas cells in the dough create the cellular structure of the bread crumb need to be studied (Scanlon & Zghal, 2001).”
Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations (2009, background): “Crumb grain represents an important attribute when deWning bread quality [26].”