Chemical and Physical Changes - Formation of Crumb

The foamy texture of dough is changed into the spongy texture of crumb by baking. The following processes are involved in this conversion. 

Baked product Weight Baking time Oven 

rolls and other small baked products Wheat bread 45 18-20 250-240 

Taste raw, slightly aromatic aromatic strongly aromatic 

The specific volume of white bread is higher than that of rye bread (Table 15.53). The rye crumb is stronger and less elastic, suggesting that the pentosans can not fully condensate for the lack 

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