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Pore (bread)
Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures.〔(【引用サイトリンク】title=From dough to bread: the setting up of a heterogeneous cellular structure )〕 The degree to which pores form are a major determiner in the texture ("crumb") of the bread.〔(【引用サイトリンク】title=Porous media characterization of breads baked using novel heating modes )〕〔(【引用サイトリンク】title=Controlling quality and texture through digitizing breads and doughs )〕 Pore size varies between varieties of bread. Sourdough bread is a variety with larger pores. Rye bread has smaller pores and a denser crumb.
==See also==
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抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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