center, without overbaking or burning the crust, and therefore very large loaves should be avoided. The crust should be uniform in color, the shade ranging from a light golden to a darker brown, and the quality may be soft or crisp, but never tough. The crumb should be light, the cavities evenly distributed throughout the loaf and of uniform size. It should also be elastic, tender, and yet not pasty, evenly baked without streaks and heavy portions near the crust, and the color should be creamy rather than a snowy white. (Fig. 55.)

The following score cards will be useful in judging loaves, and in the bread contests which are interesting and helpful.

BREAD SCORE CARD 1

I. General Appearance15%
1. Shape2.5%
2. Size2.5%
3. Crust10.0%
 (a) Color
 (b) Smoothness
II. Internal Appearance55%
1. Depth of crust10%
2. Texture (lightness)15%
3. Crumb30%
 (a) Moisture, Elasticity (25%)
 (b) Color (5%)
III. Flavor30%
———
100%

BREAD SCORE CARD 2

I. External Appearance20%
1. Shape5%
2. Size5%
3. Crust10%
 (a) Color
 (b) Smoothness
II. Internal Factors50%
1. Depth of crust10%
2. Texture20%
3. Crumb20%
 (a) Moisture (15%)
 (b) Color (5%)
III. Flavor30%
———
100%

Note.—These two score cards are the average of the work of sixty students in judging bread in experimental cookery, Department of Foods and Cookery, Teachers College, Columbia University. See also Bulletin 25, University of Illinois.

Digestibility and nutritive value.—Bread of the standard described is readily digestible when at least twelve hours old and stands high in nutritive value. Figure 51 compares the composition of several varieties.

Fig. 51.—Composition of bread.