Bread soft crusted

A conventional oven cooks from the outside first, explaining why the crust on the outside of a loaf of bread is crispy and brown yet the inside is soft and moist. Conversely, bread made in a microwave oven has no crust. 

Good bread should have a pleasant odour and a crust which is brownish, shining, uniform and adherent to the crumb. The latter should be more or less white (according to the extent to which the offals are separated), soft, elastic, porous, homogeneous, free from spots, and of pleasant, non-add taste. 

A French stick is mainly crust, and in France it is common practice to ignore the softer inner part, and maybe that s how all bread should be eaten because the healthiest part of bread is the crust, at least according to Thomas Hofmann of the University of Munster. He reported in 2002 that crusts contains an antioxidant, pronyl-lysine. This forms from starch and the amino acid lysine when bread is baked, and it forms near the surface of the loaf, not in the soft interior. For pronyl-lysine to form the temperature has greatly to exceed 100 °C, which it does on the outside... 

The flour is used for the production of yeast-leavened donuts, wheat-flour tortillas, crackers/ saltines, oriental noodles, Chinese steamed bread, pretzels, soft pizza crusts, and gravies. It is also used to produce breakfast cereals, and snacks. 

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