Editing Bread (section)

===Crust and crumb===
[[File:Weißbrot-1.jpg|thumb|Bread with crust crack (half left at the top) and (lighter) crumb inside]]
The mass of bread consists of two primary components: the ''crust'' and ''crumb''.<ref name = "Wrigleyetal2015p404">{{cite book |last=Wrigley |first=C.W. |last2=Corke |first2=H. |last3=Seetharaman |first3=K. |last4=Faubion |first4=J. |title=Encyclopedia of Food Grains |publisher=Elsevier Science |year=2015 |isbn=978-0-12-394786-4 |page=404}}</ref>

'''Bread crust''' is formed from surface dough during the cooking process. It is hardened and browned through the [[Maillard reaction]] using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. [[Old wives' tale]]s suggest that eating the bread crust makes a person's hair curlier.<ref>''The Longevity List: Myth Busting the Top Ways to Live a Long and Healthy Life'' {{ISBN|978-1-921966-73-6}} p. 156</ref> Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more [[dietary fiber]] and [[antioxidants]] such as [[pronyl]]-[[lysine]].<ref>{{cite web |last=Winkler |first=Sarah |url=http://health.howstuffworks.com/wellness/food-nutrition/facts/eating-bread-crust.htm |title=Discovery Health "Is eating bread crust really good for you?" |publisher=Health.howstuffworks.com |date=29 July 2009 |access-date=26 October 2012 |archive-url=https://web.archive.org/web/20121024023233/http://health.howstuffworks.com/wellness/food-nutrition/facts/eating-bread-crust.htm |archive-date=24 October 2012 |url-status=dead }}</ref>

'''Bread crumb''' is the internal porous material consisting of bubbles with elastic walls. As the bread ages (becomes stale), the crumb becomes more firm.<ref name = "Wrigleyetal2015p404"/>