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Pores are the air pockets found in Leavening agent, leavened bread, where carbon dioxide from the Fermentation (food), fermentation process creates a network of primarily interconnected void structures. The degree to which pores form are a major determiner in the texture ("crumb") of the bread. Pore size varies between varieties of bread. Sourdough bread is a variety with larger pores. Rye bread has smaller pores and a denser crumb.
"Digital bread crumb: Creation and application"
Breads Baking Fermentation in food processing
Pores are the air pockets found in Leavening agent, leavened bread, where carbon dioxide from the Fermentation (food), fermentation process creates a network of primarily interconnected void structures. The degree to which pores form are a major determiner in the texture ("crumb") of the bread. 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
*References
{{reflistFurther reading
"Digital bread crumb: Creation and application"
Breads Baking Fermentation in food processing