Literature on the crispy / crunchy behaviour of cellular solid foods with a crust is discussed. The emphasis is on products with a dry crispy or crunchy crust as bread and various snacks and especially on mesoscopic and macroscopic aspects. Successively, the sensory sensation involved, the relation to fracture behaviour, morphological aspects, and the relation between crispy and crunchy behaviour and mobility of the macromolecules and plasticizer (primarily water) involved, are discussed. Finally we will discuss some ideas for an integrated approach of crispy / crunchy behaviour of cellular solid foods with a dry crust.
- post-frying period
- chewing sounds
- sensory perception
- moisture sorption
Luyten, J. M. J. G., Plijter, J. J., & van Vliet, T. (2004). Crispy/crunchy crusts of cellular solid foods: a literature review with discussion. Journal of Texture Studies, 35(5), 445-492. https://doi.org/10.1111/j.1745-4603.2004.35501.x