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defining crumb in bread baking

post #1 of 2
7/27/01 at 1:22pm
Thread Starter 
i packed all my books for my big move and i dont have my trsty culinary dictinary handy so here is my question.

what is the defanition of crumb in relation to bread baking. and what causes a bread to have a crumb? and is a crumb a good thing or bad thing?

thanks... i am having a brain fart. he he :)
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post #2 of 2
7/27/01 at 7:26pm
It's the interior of the bread.
It's defined by the hole structure.
Gelatinization of the starch.

It's a good thing!
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