Molecular mobility in crispy bread crust

N.H. van Nieuwenhuijzen

Research output: Thesisinternal PhD, WU

Abstract

The aim of the PhD study on molecular mobility was to analyse the molecular grounds for the deterioration of crispy/crunchy characteristics of cellular solid foods. A fresh baguette for example has a crispy crust and a moist and soft interior. Moisture migrates from crumb to crust. Already at a water content of 9% (crumb contains around 45% water) the crispness of the crust decreases. During the study methods were developed to measure the speed of water uptake to test different ingredients on their potential to prolong crispness. Also the glass transition (which means an increase in mobility of the protein and starch molecules in the crust) and its relation with sensorial loss of crispness was investigated. The history of the crust in terms of water content and water activity as well as the morphology of the crust was found to be important for crispness and crispness retention.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Hamer, Rob, Promotor
  • van Vliet, Ton, Co-promotor
  • Tromp, R.H., Co-promotor, External person
Award date15 Feb 2008
Place of Publication[S.l.]
Publisher
Print ISBNs9789085048565
Publication statusPublished - 2008

Fingerprint

crust
water content
study method
water uptake
starch
glass
moisture
water
protein
food
history

Keywords

  • bread
  • brittleness
  • water activity
  • water uptake
  • sensory evaluation
  • molecular physics
  • food physics

Cite this

van Nieuwenhuijzen, N. H. (2008). Molecular mobility in crispy bread crust. [S.l.]: S.n.
van Nieuwenhuijzen, N.H.. / Molecular mobility in crispy bread crust. [S.l.] : S.n., 2008. 133 p.
@phdthesis{affb9194dee54becb05f7873402a9d37,
title = "Molecular mobility in crispy bread crust",
abstract = "The aim of the PhD study on molecular mobility was to analyse the molecular grounds for the deterioration of crispy/crunchy characteristics of cellular solid foods. A fresh baguette for example has a crispy crust and a moist and soft interior. Moisture migrates from crumb to crust. Already at a water content of 9{\%} (crumb contains around 45{\%} water) the crispness of the crust decreases. During the study methods were developed to measure the speed of water uptake to test different ingredients on their potential to prolong crispness. Also the glass transition (which means an increase in mobility of the protein and starch molecules in the crust) and its relation with sensorial loss of crispness was investigated. The history of the crust in terms of water content and water activity as well as the morphology of the crust was found to be important for crispness and crispness retention.",
keywords = "brood, broosheid, aw-waarde, wateropname (planten), sensorische evaluatie, moleculaire fysica, levensmiddelenfysica, bread, brittleness, water activity, water uptake, sensory evaluation, molecular physics, food physics",
author = "{van Nieuwenhuijzen}, N.H.",
note = "WU thesis, no. 4389",
year = "2008",
language = "English",
isbn = "9789085048565",
publisher = "S.n.",
school = "Wageningen University",

}

van Nieuwenhuijzen, NH 2008, 'Molecular mobility in crispy bread crust', Doctor of Philosophy, Wageningen University, [S.l.].

Molecular mobility in crispy bread crust. / van Nieuwenhuijzen, N.H.

[S.l.] : S.n., 2008. 133 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Molecular mobility in crispy bread crust

AU - van Nieuwenhuijzen, N.H.

N1 - WU thesis, no. 4389

PY - 2008

Y1 - 2008

N2 - The aim of the PhD study on molecular mobility was to analyse the molecular grounds for the deterioration of crispy/crunchy characteristics of cellular solid foods. A fresh baguette for example has a crispy crust and a moist and soft interior. Moisture migrates from crumb to crust. Already at a water content of 9% (crumb contains around 45% water) the crispness of the crust decreases. During the study methods were developed to measure the speed of water uptake to test different ingredients on their potential to prolong crispness. Also the glass transition (which means an increase in mobility of the protein and starch molecules in the crust) and its relation with sensorial loss of crispness was investigated. The history of the crust in terms of water content and water activity as well as the morphology of the crust was found to be important for crispness and crispness retention.

AB - The aim of the PhD study on molecular mobility was to analyse the molecular grounds for the deterioration of crispy/crunchy characteristics of cellular solid foods. A fresh baguette for example has a crispy crust and a moist and soft interior. Moisture migrates from crumb to crust. Already at a water content of 9% (crumb contains around 45% water) the crispness of the crust decreases. During the study methods were developed to measure the speed of water uptake to test different ingredients on their potential to prolong crispness. Also the glass transition (which means an increase in mobility of the protein and starch molecules in the crust) and its relation with sensorial loss of crispness was investigated. The history of the crust in terms of water content and water activity as well as the morphology of the crust was found to be important for crispness and crispness retention.

KW - brood

KW - broosheid

KW - aw-waarde

KW - wateropname (planten)

KW - sensorische evaluatie

KW - moleculaire fysica

KW - levensmiddelenfysica

KW - bread

KW - brittleness

KW - water activity

KW - water uptake

KW - sensory evaluation

KW - molecular physics

KW - food physics

M3 - internal PhD, WU

SN - 9789085048565

PB - S.n.

CY - [S.l.]

ER -

van Nieuwenhuijzen NH. Molecular mobility in crispy bread crust. [S.l.]: S.n., 2008. 133 p.