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 435614
Title Control of crust permeability and crispness retention in crispy breads
Author(s) Hirte, A.; Hamer, R.J.; Meinders, M.B.J.; Hoek, K. van der; Primo Martin, C.
Source Food Research International 46 (2012)1. - ISSN 0963-9969 - p. 92 - 98.
Department(s) Food Chemistry
Food Technology
AFSG Food Quality
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) fracture-behavior - water - foods - storage
Abstract Crispness of bread crust is rapidly lost after baking. It is known that the speed of this loss is influenced by the water vapor permeability of the crust. A high water vapor permeability benefits crispness retention but could lead to crumb dryness. In this paper we aimed to determine the water vapor permeability that is optimal for both crispness retention and crumb softness retention. The water vapor permeability of crust was changed by creating different quantities and sizes of channels in the crust. The instrumental and sensory evaluation of the breads stored at 40% relative humidity showed that the water vapor permeability for optimal crispness and crumb softness retention was 8×10-9 g/(m s Pa). Based on this knowledge we suggest possible combinations of the quantities and sizes of channels to create breads with an up to eight-fold longer sensory crispness retention without decreasing crumb softness retention. In addition, our data allowed us to develop a model describing the water vapor permeability of crust with channels.
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