Article ID Journal Published Year Pages File Type
6378093 Journal of Cereal Science 2012 7 Pages PDF
Abstract
► 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.
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
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