Crispness is a desired sensorial property of many foods, like bread. Both fracture properties and sound emission play an important role in crispness. With aging, bread crusts become less crispy. This is often ascribed to an increase in water activity of the crusts altering the mobility of the different molecules. However, it is difficult to relate the change in molecular properties directly to changes in crust behavior. One of the reasons is bread crust morphology, which is a heterogeneous cellular solid. A method was developed allowing to determine the fracture properties and accompanying acoustic emission of the individual fracture events. As a model for crispy products rusk rolls were selected. The amount of fracture events could be dire...
Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties s...
Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties s...
Bread crust crispness is lost when water migrates from crumb to crust during storage. To what extent...
A crust model is described that is suited to study crispness of bread crusts as a function of steady...
A crust model is described that is suited to study crispness of bread crusts as a function of steady...
A crust model is described that is suited to study crispness of bread crusts as a function of steady...
The influence of the formulation on the crispness of bread crust was studied. Crispness is a relevan...
The influence of the formulation on the crispness of bread crust was studied. Crispness is a relevan...
A dry crust loses its crispness when water migrates into the crust. It is not clear if it is the amo...
A dry crust loses its crispness when water migrates into the crust. It is not clear if it is the amo...
A dry crust loses its crispness when water migrates into the crust. It is not clear if it is the amo...
A detailed study was performed of the fracture behavior of toasted rusk rolls, a cellular solid food...
A detailed study was performed of the fracture behavior of toasted rusk rolls, a cellular solid food...
Crispness is a salient textural attribute of toasted foods strongly related to their preference. Cri...
Crispness is a salient textural attribute of toasted foods strongly related to their preference. Cri...
Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties s...
Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties s...
Bread crust crispness is lost when water migrates from crumb to crust during storage. To what extent...
A crust model is described that is suited to study crispness of bread crusts as a function of steady...
A crust model is described that is suited to study crispness of bread crusts as a function of steady...
A crust model is described that is suited to study crispness of bread crusts as a function of steady...
The influence of the formulation on the crispness of bread crust was studied. Crispness is a relevan...
The influence of the formulation on the crispness of bread crust was studied. Crispness is a relevan...
A dry crust loses its crispness when water migrates into the crust. It is not clear if it is the amo...
A dry crust loses its crispness when water migrates into the crust. It is not clear if it is the amo...
A dry crust loses its crispness when water migrates into the crust. It is not clear if it is the amo...
A detailed study was performed of the fracture behavior of toasted rusk rolls, a cellular solid food...
A detailed study was performed of the fracture behavior of toasted rusk rolls, a cellular solid food...
Crispness is a salient textural attribute of toasted foods strongly related to their preference. Cri...
Crispness is a salient textural attribute of toasted foods strongly related to their preference. Cri...
Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties s...
Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties s...
Bread crust crispness is lost when water migrates from crumb to crust during storage. To what extent...