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The most important internal characteristic of a loaf of bread is the crumb structure. This is broadly divided into grain and texture.
Grain: Cell structure of the loaf is known as grain. A fine silky grain is one in which cells are small and uniform, elongated, rather than round and the cell walls are thin. A coarse grain is one in which the cells are large and the cell walls are thick.
Texture: Texture is actually the feel of the surface of the interior of the loaf when cut and sliced. Thus, a desirable texture may be classified as velvety, silky, soft and elastic. An inferior texture is often described as rough, hard, doughy, crumbly and lumpy. The texture of a loaf is determined by pressing the fingers against and rubbing them across the cut surface of the loaf.
Colour of crumb: A coarse grain slice will appear darker in colour and a fine grain slice whiter even though both loaves were made with identical ingredients. Thick heavy cell walls due to young dough give the crumb a little tan colour. Open grain causes shadows which give the crumb a grayish colour. The colour of the crumb should be bright without any dark patches.
Aroma: The aroma of a loaf is determined by carefully smelling it. The aroma may be described as wheaty, sweet, musty, rancid, moldy, sour or flat. The ideal loaf has a pleasant wheaty and fermentation aroma.
Taste: The aroma and taste of a loaf are closely related characteristics. Taste is actually the taste of the loaf when eaten. It can be described as wheaty, sweet, sour, flat or rancid.
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