Crispy/crunchy crusts of cellular solid foods: A literature review with discussion
article
Literature on the crispy/crunchy behavior of cellular solid foods with a crust is discussed. The emphasis is on products with a dry crispy or crunchy crust as bread and various snacks and especially on mesoscopic and macroscopic aspects. Successively, the sensory sensations involved, the mechanical and fracture behavior of crispy/crunchy products, morphological aspects, and the relation between crispy and crunchy behavior and mobility of the macro-molecules and plasticizer (primarily water) involved, are discussed. Finally, some ideas for an integrated approach of crispy/crunchy behavior of cellular solid foods with a dry crust will be discussed.
Topics
TNO Identifier
238222
ISSN
00224901
Source
Journal of Texture Studies, 35(5), pp. 445-492.
Pages
445-492
Files
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