> From 25 to 50 ° C
The temperature at the heart of the dough passes fairly quickly from 25 ° C to 50 ° C. The yeast ferments the sugars degrading to carbon dioxide. This expansion causes gas rapid development of dough. This action develops until the internal temperature reaches dough of 50 ° C. Ferments are destroyed while it is the end of the fermentation.
> From 50 to 80 ° C
The dough continues to develop under the influence of heat, the alveoli (air-holes) are formed. To 70 ° C, starch swells with water, gelled and freezes the proteins (gluten coagulation takes place). At this stage, the bread has reached its definitive volume.
> From 80 to 100 ° C
The internal temperature of the bread does not exceed 100 ° C practically during cooking. In contrast, the surface of the bread, its temperature can reach up to 230 ° C and 180 ° C, reactions occur on caramelization and non-enzymatic browning Maillard which characterize the formation of the crust.
Simple sugars situated on the surface of bread react and caramelized, a share of slightly bitter flavor colored and secondly a long series of compounds has varied odors.
In the Maillard reaction, it forms compounds unfamiliar giving a brown color more or less intense. Formed compounds are partially drawn toward the outside of the bread by the steam leaving the bread during cooking.