Dough scoring is used for what purpose?

• A. To control expansion during baking and create decorative patterns
• B. To increase sweetness
• C. To reduce crust color
• D. To accelerate cooling

Answer: (A)

Dough scoring guides how the loaf expands in the oven and adds decorative interest. Making shallow cuts gives steam and expanding air a controlled path to escape, which helps the bread rise evenly and prevents unsightly, random cracks. The pattern of the cuts becomes the pattern you see on the crust, so scoring serves both a practical and an aesthetic purpose. Scoring doesn’t affect sweetness, crust color, or cooling rate—the loaf’s sugar comes from ingredients and fermentation, crust color depends on bake conditions, and cooling is driven by heat transfer after baking.