65. The internal appearance, which is scored next, includes several characteristics. For the _even distribution of gas_, which is determined by the uniformity of the holes, 10 points are given. If the kneading has been done right and the bread has risen properly, the gas will be distributed evenly through the loaf, with the result that the holes, which make the bread porous, will be practically the same throughout the entire loaf. Such a texture is better than that of a loaf that has some large and some small holes. The _moisture_ in the bread, which receives 5 if it is of the right amount, is tested by pinching a crumb between the fingers. If the crumb feels harsh and dry, the bread is not moist enough, and if it feels doughy, the bread is too moist. The _elasticity_, for which 5 is given, is determined by pressing the finger gently into a cut place in the loaf. The bread may be considered to be elastic if it springs back after the finger is removed and does not break nor crumble. As compared with cake, bread is always more elastic, a characteristic that is due to the quantity of gluten it contains. Still it should be remembered that the elasticity must not amount to toughness, for if it does the quality of the bread is impaired. To score 15 for _color_, the inside of the loaf should be of an even, creamy white. A dull white or gray color would indicate that flour of a poor quality had been used, and dark or white streaks in the bread would denote uneven mixing and insufficient kneading.
66. The last thing to be scored, namely, the _flavor_, merits 30 points. To determine this characteristic, chew a small piece of bread well. If it is not sour nor musty, has a sweet, nutty flavor, and shows that the correct amount of salt and sugar were added in the mixing, it may receive a perfect score.
67. The advantage of a bread mixer in bread making is that it practically does away with hand mixing and kneading; however, all the other steps described are the same, depending on the process used. As has been mentioned, the housewife who bakes such a small quantity as three or four loaves of bread can get along very well without a bread mixer; at least, for so few loaves a bread mixer does not seem so necessary as when six or more loaves are to be made at one time, when it is a decided convenience. However, bread mixers can be had in various sizes to meet the requirements of the housewife.