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Bread Crumb. The soft interior portion of a bread loaf (q.v.) or of breadlike bakery foods that is marked by a fragile cell structure (q.v.) produced by leavening (q.v.). Consisting of a mass of minute air cells that are enclosed within films made up of gluten (q.v.) strands and starch granules (q.v.), the crumb's major attributes are grain (q.v.) and texture (q.v.). Grain quality is reflected in the size and uniformity of the air cells, whereas texture, by its tactual character of either softness or harshness, indicates the product's state of freshness. Crumb color should be pure and characteristic of product type.