The core temperature attained during baking is a critical factor in determining the final quality of baked bread. This temperature reflects the degree to which starches have gelatinized, proteins have coagulated, and moisture has evaporated within the loaf. For example, under-baked bread, which has not reached a sufficient core temperature, often exhibits a gummy texture, while over-baked bread, exposed to excessive heat, can be dry and crumbly.
Achieving the correct internal heat is paramount to ensure proper structure, texture, and flavor development. This process is vital not only for palatability but also for the bread’s shelf life and digestibility. Historically, bakers have relied on experience and visual cues to judge doneness. However, modern bakers frequently employ thermometers to ensure consistent results, particularly in commercial settings.
