Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6378093 | Journal of Cereal Science | 2012 | 7 Pages |
Abstract
⺠Breads with a coarse crumb morphology have significantly longer crispness retention. ⺠Crumb is very transparent for vapor transport, whereas crust acts as a barrier. ⺠Crust properties determine crispness retention more than crumb properties. ⺠Effective diffusion coefficients of crumbs were determined using X-Ray images (µCT). ⺠Many large connections between cells increase the effective diffusion coefficient.
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Authors
Anita Hirte, Cristina Primo-MartÃn, Marcel B.J. Meinders, Rob J. Hamer,