Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage

A crispy crust is one of the most prominent characteristics used to evaluate the level of freshness and quality of ciabatta bread. In this study, the qualitative effects of different bread dough formulations (control, wheat malt, and protease) on ciabatta crust crispness and water adsorption under different storage conditions (45% RH and 75% RH) were studied. The acoustic emission measurements of dough rheology and crust crispness versus texture analysis were performed. Of the different formulations used, only particular doses of wheat malt increased the initial crispness of the crust and its crispness retention under both storage conditions. The positive effect of the wheat malt was due to a lower initial water content in the crusts of these breads compared to breads prepared from other formulations. The relationship between formulation and crispness was dominated by the dependence on storage conditions. The acoustic parameters relating to the dough and bread texture were correlated with instrumental texture evaluation. Fast and non-destructive acoustic techniques are promising tools for monitoring the texture properties of bakery products during processing.