Construct · 1 fields · 2 citations

oven spring: a standalone construct

One name. One construct. A landmark on the map.

● anchor · one construct, one field Nearest construct by meaning·not indexed
oven spring1 CONSTRUCTOven springFAN · OVEN RISE

A single standalone construct; nearby constructs are located against it in the Collider. Tap a field for its definition, unit, and measures.

Baking science

The loaf's final surge of rise in the oven

In breadmaking, oven spring is the rapid final expansion of a loaf during the first minutes of baking, before the crust sets: the heat briefly accelerates fermentation and expands the trapped gases and water vapour, so the shaped dough surges upward and outward. Good oven spring signals well-developed, properly fermented dough and sound scoring, and it largely sets the loaf's final volume and crumb openness. Fan, Mitchell, and Blanshard's 1999 model in the Journal of Food Engineering describes this oven rise quantitatively, and Cauvain and Young's Technology of breadmaking (2007) treats it as a stage of baking. The referent is this burst of expansion early in the bake, a baking-specific phenomenon with no cross-field twin, included here as a map anchor.[1][2]

Unit
The increase in loaf height and volume during the early minutes of baking
Recovery means
Not applicable
Measured by
Tracked by loaf-volume gain, height rise, and time-lapse or modelled dough expansion during early baking

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Nearby constructs

expansion4 fields · 4 citationsjingle · one word, four expansionsgood2 fields · 5 citationsjingle · one word, two constructsheat2 fields · 2 citationsjingle · one word, two constructs

References

  1. Fan, J., Mitchell, J. R., & Blanshard, J. M. V. (1999). A model for the oven rise of dough during baking. Journal of Food Engineering, 41(2), 69–77. https://doi.org/10.1016/S0260-8774(99)00070-9
  2. Cauvain, S. P., & Young, L. S. (2007). Technology of breadmaking (2nd ed.). Springer. ISBN 9780387385631

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