On food and cooking the science and lore of the kitchen ( PDFDrive ) 1035

carbondioxidefromthedoughduringbaking.
OtherBreads:Flatbreads,Bagels,SteamedBreads,Quick
Breads,Doughnuts

Lightoven-bakedloavesarethestandardform
ofbreadinEuropeandNorthAmerica,but
therearemanyotherversionsofthestaffof
life.Herearebriefdescriptionsofsomeof
them.
MilkinBread
Both fresh and powdered milk are
sometimes included in doughs for their
flavor and nutritiousness, but they can
weaken the gluten of bread dough and
produce a dense loaf. The culprit appears
to be a whey protein, which can be
inactivated by scalding the milk —
bringing it just to the boil — before use.
(Themilkmustbecooledbeforemixingto
avoid precooking the flour and damaging


theyeast.)
Flatbreads Thin flatbreads were the original
breads, and are still a major source of
nourishmentinmanycountriesthroughoutthe
world. The essential characteristic of
flatbreadsisthattheycookveryquickly,inas
littleastwominutes,onasimplehotsurface,
whether a pan, an oven floor or wall, or a
mass of hot pebbles. The heat is often very

high—pizzaovenscanrunat900ºF/450ºC—
and this means that tiny air-pockets in the
dough are puffed up by rapidly vaporizing
steam, essentially leavening the dough
withoutthenecessityoffermentation(though
many flatbreads are made with leavened
doughs). This puffing, and the breads’
thinness,makethemtender;andsinceneither
requires a strong gluten, flatbreads can be
made from all kinds of grains. Despite the
short baking time, the high temperatures
develop a delicious toasted flavor across the