On food and cooking the science and lore of the kitchen ( PDFDrive ) 1037

shapedbreadthataroseinEasternEurope,and
was introduced to the United States by
immigrants to New York in the early 20th
century.
Traditionally,thebagelhadashiny,thick,
chewycrustandadenseinterior;afterits
popularitygrewinthelate20thcentury,many
bakersbegantomakeitlargerandsofter.
Bagelsaremadewithstrong-glutenflour,
whichismadeintoaverystiffdough(a
standardbreaddoughhas65partswaterto
100flour;bageldoughhasonly45to50).
Traditionalbagelsaremadebyformingthe
dough,allowingittorisesomewhat(an18hourretardationgivesagoodcrumb),
immersingitinboilingwaterfor1.5–3
minutesonbothsidestoexpandtheinterior
anddevelopathickcrust,andthenbakingit.
Inthemodernmethod,whichissimplerto
automateandtakesafractionoftheusual
time,theformeddoughissteamedandthen
baked,withnoslowriseandnoimmersionin


boilingwater.Thesteamingpuffsthedough
upmorethanrisingandboilingdo,and
producesathinnercrust.Theresultisa
lighter,softerring.
Asian Steamed Breads The Chinese have
been making and eating steamed breads and
bunsforaround2,000years.Asianbreadsare
generally small, round, very white, with a

smooth, shiny surface and thin skin, and a
moist, springy texture that may be chewy
(mantou)ortenderandfluffy(bao). They are
generally made from soft wheats with
moderate gluten content and strength. The
relativelystiffdoughisfermented,rolledout
several times, then cut, formed, proofed, and
steamedfor10–20minutes.
SomeFlatbreadsoftheWorld
Country Bread Qualities
Unleavened