External Appearance: PER CENT.
Shape................................. 5
Size.................................. 2
Crust:
Shade............................... 2
Uniformity of Color................. 2
Character........................... 2
Depth............................ 2--8
Lightness.............................. 20
Internal Appearance:
Even distribution of gas............. 10
Moisture.............................. 5
Elasticity............................ 5
Color................................ 15
Flavor................................. 30
---
Total............................. 100
62. EXPLANATION OF SCORE CARD.--A study of the score card will reveal
that a certain number of points are given to a loaf of bread for
appearance, both external and internal, for lightness, and for flavor.
To determine these qualities best, allow the loaf to cool thoroughly
after baking. Then consider the various points, and decide how nearly
perfect the loaf is in respect to each one of them. Add the numbers that
are determined upon, and the result obtained will show how the
bread scores.
63. The _shape_ of the loaf, in order to be perfect and to score 5,
should be uniform and symmetrical. Any such shape as that shown in Fig.
15 would fall below perfect.
The _size_ of the loaf, for which a score of 2 is given, is determined
from the standpoint of thorough baking. The exact size that a loaf must
be is a rather difficult thing to state, because the sizes vary
considerably, but a loaf of an ungainly size should be guarded against,
for it would not score well. Bread made in pans of the size already
mentioned would score high with regard to size.
The _crust_, whose combined characteristics score 8, should be a golden
brown in color in order to receive the score of 2 for its _shade_. A
pale loaf or one baked too brown would not receive full credit. If the
required color extends uniformly over the entire loaf, the bottom and
the sides, as well as the top, 2 more is added to the score of the crust
for _uniformity of color_. After these points are scored, a slice of
bread should be cut from the loaf in order that the remaining points may
be scored. As fresh bread does not cut easily, and as a well-cut slice
must be had for this purpose, special care must be taken to obtain the
slice. Therefore, sharpen a large knife and heat the blade slightly by
holding it near a flame; then cut a slice at least 1/2 inch thick from
the loaf before the blade has had time to cool. With such a slice cut,
the _character_ of the crust, by which is meant its toughness or its
tenderness, may be determined. A score of 2 is given if it is of
sufficient tenderness or is devoid of toughness. The _depth_ of the
crust, which depends on the amount of baking the loaf has had, receives
a score of 2 if it is perfect. A deep crust, which is the preferred
kind, is produced by long, slow baking; bread that is baked only a short
time has a thin crust, which is not so desirable and would not score
so high.
64. The _lightness_ of the bread can easily be scored when the bread is
cut. It is judged by the size of the holes, and if it is perfect it
receives a score of 20. If the bread is not light enough, the holes will
be small and the bread will feel solid and unelastic; if it is too
light, the holes will be large and coarse.
65. The internal appearance, which is scored next, includes several
characteristics. For the _even distribution of gas_, which is determined
by the uniformity of the holes, 10 points are given. If the kneading has
been done right and the bread has risen properly, the gas will be
distributed evenly through the loaf, with the result that the holes,
which make the bread porous, will be practically the same throughout the
entire loaf. Such a texture is better than that of a loaf that has some
large and some small holes. The _moisture_ in the bread, which receives
5 if it is of the right amount, is tested by pinching a crumb between
the fingers. If the crumb feels harsh and dry, the bread is not moist
enough, and if it feels doughy, the bread is too moist. The
_elasticity_, for which 5 is given, is determined by pressing the finger
gently into a cut place in the loaf. The bread may be considered to be
elastic if it springs back after the finger is removed and does not
break nor crumble. As compared with cake, bread is always more elastic,
a characteristic that is due to the quantity of gluten it contains.
Still it should be remembered that the elasticity must not amount to
toughness, for if it does the quality of the bread is impaired. To score
15 for _color_, the inside of the loaf should be of an even, creamy
white. A dull white or gray color would indicate that flour of a poor
quality had been used, and dark or white streaks in the bread would
denote uneven mixing and insufficient kneading.
66. The last thing to be scored, namely, the _flavor_, merits 30 points.
To determine this characteristic, chew a small piece of bread well. If
it is not sour nor musty, has a sweet, nutty flavor, and shows that the
correct amount of salt and sugar were added in the mixing, it may
receive a perfect score.