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

► Breads with a coarse crumb morphology have significantly longer crispness retention. ► Crumb is very transparent for vapor transport, whereas crust acts as a barrier. ► Crust properties determine crispness retention more than crumb properties. ► Effective diffusion coefficients of crumbs were determined using X-Ray images (µCT). ► Many large connections between cells increase the effective diffusion coefficient.