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Air Cells

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Air cells are visible in the cut surface of bread and other baked items. These air cells form the porous texture of the interior of the item. (The interior of baked good is referred to by bakers as the crumb. In other words, a loaf of bread, for example, consists of two parts, the crust and the crumb.)

Air cells are a necessary part of the leavening process. They consist of open spaces surrounded by elastic cell walls made primarily of proteins such as gluten or egg albumin. When gases are formed by leavening agents, they collect inside the air cells. As the gases expand during baking, the cell walls stretch and enlarge. Eventually, the heat of baking causes the cell walls to become firm, giving structure and support to the baked item.

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