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"Break. (a) A rupture in the upper crust (q.v.) of a loaf of round top bread (q.v.) on either one or both sides just above the pan sidewalls (q.v.), usually associated with fine vertical streaks that are referred to as shred (q.v.). In loaves of split-top bread (q.v.), the break will run lengthwise through the center of the split. (b) In flour milling, the initial grinding stage in which the grain is ""broken up"" to release its endosperm (q.v.) for subsequent crushing, purification, and reduction (q.v.) to the desired degree of fineness."