The findings could help prolong the coveted crunchiness of bagels, French bread, and other bakery products, the researchers say. Their findings are scheduled for two reports in the August 13 issue of the ACS' bi-weekly Journal of Agricultural and Food Chemistry.
In the new study, Neleke van Nieuwenhuijzen, Marcel Meinders, Ton van Vliet, and colleagues point out that scientists have known for years that dry bread crust starts losing its crispness when water migrates into the crust, resulting in a perceived loss of freshness that turns off consumers. Details of the mechanisms involved in this effect, however, have remained a mystery until now.
The scientists baked wheat bread under different moisture conditions, vapor pressures, and temperatures and then studied the water content and texture of the resulting crusts using sensitive laboratory instruments. They found that water content and water movement in the bread during and after baking were the key factors that determine the crispness of crusts and its retention. By modifying these factors, bakers can optimize bread ingredients to produce crisper, longer-lasting crusts, the researchers say.-American Chemical Society
