SCORING BREAD- OBJECT OF SCORING BREAD.

--By the
scoring
of bread is meant simply the judging of its
qualities. Persons who understand what good bread is agree very closely on the qualities that should
characterize it, and they make these qualities a standard by which any kind of bread may be scored, or
judged. Those who are not proficient in the making of bread, as well as those who have had very little
experience, will do well to have their bread judged by experts or to learn how to score it themselves. By
following this plan, they will be able to find out the good and bad points of their bread and then, by
ascertaining the causes of any poor qualities, will be in a position to make improvements. So that the
beginner may learn how to judge the qualities of her bread, she should study carefully the accompanying
score card and its explanation.
SCORE CARD
External Appearance:
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.