Description
Dough scoring is a mechanical technique that cuts the gluten network to control steam release and heat penetration during baking.
Technical
Scoring ruptures the gluten strands, allowing water to vaporize and expand more uniformly. The resulting steam creates localized pressure that expands the dough, while heat penetrates the cut surfaces, promoting even browning and Maillard reactions. The cuts also reduce the risk of blistering by providing escape routes for steam.
Science
Primary Reaction
Steam generation and gluten network rupture
Sensory Profile
Aroma ()
breadyyeastytoastednuttycaramelizedearthy
Origin & History
Civilization
Italian, French, German, Asian
Era