Pore (bread)
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Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures.[1][2] The degree to which pores form are a major determiner in the texture ("crumb") of the bread.[3][4] Pore size varies between varieties of bread. Sourdough bread is a variety with larger pores. Rye bread has smaller pores and a denser crumb.[5]
See also
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References
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