EXPERIMENTAL MILLING AND BAKING. 
25 
In scoring for color and texture, 100 represents the maximum or 
perfect score, 96 to 100 excellent, 91 to 95 good, 86 to 90 fair, 81 to 
85 poor, and SO or lower very poor. The different shades of color 
found in bread are white, gray, and creamy in varying degrees and 
combinations. Other systems of scoring bread are in use in which 
color and texture are judged in a somewhat different manner than 
described here. One such system particularly worthy of mention 
is that recently devised by the American Institute of Baking and 
adopted as the official system for use by the baking industry. 
Because of the variability of human judgment and of natural 
light conditions, the method used at present for arriving at the 
numerical color and texture scores of the bread is not entirely satis- 
factory, but no mechanical device is known which will give 
satisfactory results. 
TEXTURE OF CRUMB. 
The method used in scoring for texture is similar to that for color. 
An arbitrary texture value is given to the standard loaf and the 
Texture of crumb a 
Texture of crumb s 
Fig. 21.— Differences in texture of crumb. 
other loaves are given comparative scorings, as previously described 
for color. The standard loaves may vary slightly from day to day, 
because of slight differences in manipulation, strength of yeast, and 
temperature of the proofing cabinet, but this variation does not 
affect the value of the standard loaf for use in scoring for texture. 
The texture score is dependent upon several related factors, of 
which uniformity, number and evenness of distribution of the cavities 
or cells, and thickness and character of cell walls are the more im- 
portant. For a loaf of good texture the cells should be small, 
uniform in size, and thin-walled. The walls should be tender but 
not easily crumbled, and the bread should be soft to the touch and 
possess resiliency. Figure 21 shows two loaves of about the same 
loaf volume, the one having a good and the other a poor texture. 
Texture and loaf volume are closely associated in that the one may 
be improved at the expense of the other. 
570S1 — 24 4 
