Why the Supermarket Sliced Bread Has a Soft Crust: Understanding the Science and Processing
The soft crust of commercially-sliced bread sold in supermarkets is a result of a combination of factors related to ingredients, baking techniques, and post-baking handling. When it comes out of the oven, commercial bread often has a crispy crust, but by the time it reaches the consumer, it has transformed into a soft, tender texture. This transformation is due to specific ingredients, baking methods, and packaging techniques that ensure the bread remains fresh and appealing. Here, we delve into the science and processing behind this phenomenon.
Ingredients and Their Role
Commercial breads often contain additives such as emulsifiers, fats, and sugars. These ingredients play a crucial role in maintaining the softness of the crust. Emulsifiers, for example, help in evenly distributing fats within the dough, leading to a more uniform structure that prevents the crust from hardening too quickly. Additionally, fats can contribute to a more tender and moist crumb, which indirectly affects the overall consistency of the crust.
The inclusion of sugars in commercial bread dough also contributes to a softer crust. Sugars can help retain moisture, preventing the crust from drying out and becoming hard. Moreover, the type and amount of sugars used can influence both the browning and the texture of the crust, further enhancing its softness.
Baking Temperature and Time
Commercial bread manufacturers carefully control the baking process to achieve the desired crust texture. The baking temperature and duration are specifically tailored to produce a soft, tender crust. In commercial bakeries, bread is often baked at controlled temperatures for specific durations to ensure that the crust does not become too hard. A shorter baking time or a lower temperature can prevent the outer layers from drying out and hardening, while still achieving the necessary internal temperature for the bread to be fully baked.
Additionally, the timing of when the dough is removed from the oven can also impact the crust's texture. Once the bread is fully baked, it is usually allowed to cool slightly within the oven, which helps in setting the crust while still maintaining its softness.
Steam Injection for Moisture Control
Many commercial bakeries also utilize steam injection during the initial stages of baking. Steam helps create a moist environment that contributes to the formation of a softer crust before it has a chance to harden. The moisture from the steam helps to create a tender texture that is characteristic of commercial breads. This technique is widely employed to ensure that the crust remains soft and appealing to consumers.
The Cooling Process
Post-baking, commercial breads are often cooled in a controlled environment that prevents the crust from hardening too quickly. Unlike artisan bread which may be cooled at room temperature, commercial breads are often placed in a cool chamber or on cooling racks to ensure consistent moisture levels. This controlled cooling process helps to maintain the softness of the crust, making the bread more palatable to the consumer.
Packaging and Retention of Moisture
Once cooled, commercially-sliced bread is typically packaged in plastic bags that trap moisture, thereby keeping the crust soft. This packaging method ensures that the bread remains fresh and moist for an extended period, providing a consistent texture throughout its shelf life.
Preservatives are also used in commercial bread to enhance its shelf life. However, the exact amount and type of preservatives can vary. Some commercial breads may use preservatives that have a limited impact on moisture retention, while others may use different techniques to maintain freshness.
As a comparison, bread baked fresh in a bakery is usually consumed immediately, and the crust is crisp. Artisan breads, which are often baked without preservatives, may not be designed to retain the same level of softness in the crust as commercially-sliced bread.
Understanding these factors can help us appreciate why commercial sliced bread often has a softer crust than freshly baked bread. The combination of optimal ingredients, precise baking techniques, and careful post-baking handling all work together to ensure that the bread remains soft and appealing to consumers.