What are the properties of hard bread

Also known as hard bread. Durum bread is characterized by a close, delicate, strong, hollow, few particles, tough but not too strong, the whole bread is easy to break by folding, low water content, long shelf life, durable and chewy. The crust should be crunchy, not just hard, and the interior should be soft, not hard. The most representative hard breads are French bread, Italian bread, Vienna bread, English bread, French baguette, and borscht. Hard bread is also popular in Asian countries such as Japan, the Philippines, Singapore, and Vietnam. Another distinctive feature of European hard, crusty bread is that most of the bread crust has cracks, firstly to increase the aesthetic appearance; secondly, to facilitate the expansion of the bread volume. European hard, crisp bread in the baking, the oven must be heated with steam to enhance the mobility of the surface of the dough, which is conducive to the cracking of the surface of the bread. Traditionally, water was added to the oven to humidify it, but modern ovens have their own humidification system. The French baguette contains 250 calories (1.05kJ), 55g of sugar, 7g of protein, 0.5g of fat and 3g of fiber per 100g. The crust is crispy, the interior is soft and fluffy, and the taste is neutral without any additives. The disadvantage is that the freshness period is short, easy to digest, not full.