Pore (bread)

Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures.^[1][2] The degree to which pores form are a major determiner in the texture ("crumb") of the bread.^[3][4] Pore size varies between varieties of bread. Sourdough bread is a variety with larger pores. Rye bread has smaller pores and a denser crumb.^[5]

Rye bread pores

Sourdough bread pores

See also

• Food portal