Is there a term for the differentiating effects on loaves of bread?
Say you make several loaves of bread which look very similar. You can put oatmeal on the white whole wheat, sesame seeds on plain white, poppy seeds on gluten free and cross hatches on rye. Is there a special term for the differentiating effects used when several varieties of bread are presented at one time?
Best Answer
The pattern of cuts on a loaf's crust is usually referred to as "slashing" or "scoring". I've never heard the seeds referred to as anything other than the bread being "seeded". I don't think that there would be a term for differentiating between breads using these techniques, as at most bakeries, differentiation is almost the entire purpose of using these techniques.
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What causes the differences in bread?
There are lots of different types of flour used in bread, but the most commonly used in raised bread is wheat flour. This is because wheat flour contains two proteins, glutenin and gliadin, which, when combined with water, form gluten. As you knead the dough, the gluten becomes more and more stretchy.How different ingredients affect bread?
Salt controls the action of the yeast and enhances flavor. Shortening makes the bread tender and helps keep it fresh. Sugar, honey and molasses are sweeteners that provide food (energy) for the yeast. They also add flavor and combine with protein to form the bread`s brown crust.What affects the quality of bread?
Arabinoxylans strongly influence the quality of bread because their content affects loaf volume, texture of crumb and staling rate (Biliaderis et al., 1995; Wang et al., 2002). Addition of arabinoxylans to the dough increases water binding capacity however, it may also contribute to faster retro- gradation of starch.Past, present and future coexist. 'Now time' explained easy.
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Answer 2
The only term that I can think of that one might use would be hallmark, but that is by no means a commonly used term to describe differentiating toppings or scoring. Historically the score patterns, distinctive toppings, and also loaf shapes were used to distinguish loaves belonging to individual makers or households when baking was done in communal ovens. As your question suggests, modern bakeries sometimes use these techniques to distinguish specific types of bread that might otherwise be mistaken one for the other due to their appearance. Since most toppings add distinct flavor or texture elements, it is relatively uncommon, in my experience, for a bakery to top all of it's breads but instead opt for distinctive scoring or using a stencil to dust on flour.
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