The characteristics of bread are divided into internal (related to the crumb) and external (outside surface of baked loaf including caramelization or dehydration during baking).
A “standard bread” product that has an optimum combination of volume, external and internal characteristics should be the base for comparison when performing bread scoring.
Procedure for bread evaluation1
|When to score
|Method and order of evaluation
|Bread evaluation should be done at least once per shift (per variety).
Bread can be scored the same day of production or within 2 days of baking.
|Samples should be selected randomly from each production run of each variety, ideally on a daily basis.
Selected samples should be representative of the batch. Samples can also be taken from the market.
|Loaves must be completely cool before scoring. A warm crumb can tear or collapse during slicing.
Once properly cooled, the loaves should be sealed in plastic bags and kept at room temperature in a storage cabinet until scoring.
|Properly trained personnel and may include:
Every bread has its own requirements and quality characteristics. The quality of bread is a function of its ingredients, yeast activity and processing conditions. The soft and resilient texture and fine cell structure (grain) of a slice of white pan or whole wheat bread, are features that consumers expect when purchasing these breads.
An “ideal” or high-quality loaf of white pan bread should have the following characteristics:
The following scoring model can be used to compare bread samples against the standard. Any deviations from optimal characteristics, either insufficient or excessive, should be penalized with a lower score.
|Bread characteristic (internal or external)
|Relation to standard
A score sheet form is usually filled out during a bread evaluation process. Such form can look like this:
|SCORE SHEET FORM
|Sample or dough No.
|Break and shred
|Comments external characteristics
|Subtotal external score (E)
|Tactile crumb texture
|Comments internal characteristics
|Subtotal internal score (I)
|Total (E + I)
- AACC International. Approved Methods of Analysis, 11th Ed. Method 10–12.01. Guidelines for Scoring Experimental Bread. Final approval September, 2012. Cereals & Grains Association, St. Paul, MN, U.S.A.