Does crumb morphology affect water migration and crispness retention in crispy breads?

A. Hirte, C. Primo-Martin, M.B.J. Meinders, R.J. Hamer

Research output: Contribution to journalArticleAcademicpeer-review

11 Citations (Scopus)

Abstract

Crispness of bread is rapidly lost because of water migration inside the crumb towards the crust. How crumb properties determine this process independent of crust properties has not been examined before. Therefore, the aim of this study was to analyze and explain the influence of crumb morphology on the overall crispness retention. Crispness retention was determined by analyzing the acoustic emission of breads differing in either crust or crumb morphology. When crumb morphology is coarse with a lower number of large connections between the air cells, the effective diffusion coefficient is reduced. This effective diffusion coefficient of crumb, which equals approximately half the value of air, was estimated using X-ray micro-computer tomography images of crumb pieces. If the crumb has a lower effective diffusion coefficient, bread with similar crust properties has significantly longer crispness retention. Despite this, our data show that variations in properties of crust, which has 30 times higher permeability than crumb, have a larger impact on crispness retention than variations in properties of crumb.
Original languageEnglish
Pages (from-to)289-295
JournalJournal of Cereal Science
Volume56
Issue number2
DOIs
Publication statusPublished - 2012

Keywords

  • crust formation
  • image-analysis
  • baking
  • permeability
  • sorption
  • scale
  • model
  • grain

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