Crispy Cracks Symposium Explores Crispness and Water Management

R.J. Hamer, T. van Vliet

Research output: Contribution to journalComment/Letter to the editorAcademic

Abstract

This article provides an overview of the first international symposium on crispness creation and retention. The symposium, entitled, ¿Crispy Cracks Symposium,¿ was organized by Cereals & Europe and TI Food and Nutrition. The symposium contained three sessions: 1) Crispiness¿The Fundamentals; 2) Water Management; and 3) From Fundamentals to Product Development. The keynote lecture ¿Crispy Crusts: from Basic Knowledge to the Real World¿ discussed how one can come to guidelines to improve crispness creation and retention for bread systems based on fundamental considerations regarding the required fracture behavior for crispy products. The meeting was unique in combining different aspects of crispiness into one symposium.
Original languageEnglish
Pages (from-to)289-289
JournalCereal Foods World
Volume53
Issue number5
DOIs
Publication statusPublished - 2008

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