Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 432732
Title Does crumb morphology affect water migration and crispness retention in crispy breads?
Author(s) Hirte, A.; Primo-Martin, C.; Meinders, M.B.J.; Hamer, R.J.
Source Journal of Cereal Science 56 (2012)2. - ISSN 0733-5210 - p. 289 - 295.
DOI https://doi.org/10.1016/j.jcs.2012.05.014
Department(s) Food Chemistry
AFSG Food Quality
Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) crust formation - image-analysis - baking - permeability - sorption - scale - model - grain
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.
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