Understanding crust formation during baking

• Published in: Journal of food engineering Vol. 75; no. 4; pp. 515 - 521
• Main Authors: Jefferson, D.R., Lacey, A.A., Sadd, P.A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.08.2006; Elsevier
• Subjects: baking; Biological and medical sciences; bread crust; Bread-crust formation; breadmaking quality; breads; bubbles; Cereal and baking product industries; Crust density; Crust thickness; dough; equations; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; mathematical models; texture; thermal conductivity; thickness; Crust density; Bread-crust formation; Crust thickness; Thickness; Bakery product; Crust; Cereal product; Crusl thickness; Density; Baking; Bread
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2005.04.051

A mathematical model of crust formation in bread baking is outlined, and used to explore the effect of the model parameters on crust thickness and density. Experimentation suggested that the interactions between model parameters were relatively weak, so it was possible to present the model results in terms of the percentage change in crust thickness from a 10% shift in each parameter. The results showed that crust thickness was particularly sensitive to the temperature at which bubbles collapsed and the dough’s vapour pressure, but relatively insensitive to pre-oven dough conditions and dry crust properties. The overall mass in the crust showed similar dependencies, but with the addition that the thermal conductivity of the inner dough became significant.