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BREAD - Coggle Diagram
BREAD
TEXTURE
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Open, loose / tight crumb structure
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TYPES OF BREAD
WHITE BREAD
(30% of the wheat is removed, the flour is sometimes bleached)
WHOLE WHEAT
(endosperm, bran, germ)
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SOURDOUGH
(naturally leavened bread,
tastes like tomato: the same level of acidity)
FOCACCIA
(baked in dry conditions,
in hearth / sole of the oven)
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CHECK THE
- Size
- Shape
- Interior /crumb (alveoli (bubbles)
- Colour
- Form