Print Email Facebook Twitter Fracture behaviour of bread crust: Effect of bread cooling conditions Title Fracture behaviour of bread crust: Effect of bread cooling conditions Author Primo-Martín, C. de Beukelaer, H. Hamer, R.J. van Vliet, T. TNO Kwaliteit van Leven Publication year 2008 Abstract The effect of air and vacuum cooling on the fracture behaviour and accompanying sound emission, moisture content and crispness of bread crust were investigated. Vacuum cooling resulted in rapid evaporative cooling of products that contained high moisture content. Fracture experiments showed a clear dependence of fracture properties on the way the bread was cooled. Vacuum cooling gave breads with a lower moisture content in the crust than the air cooled breads. Both fracture behaviour and sound emission by bread crust were affected by vacuum cooling. An increase in the number of force and sound events was found which correlated well with the increase in crispness. This treatment also resulted in better retention of crust crispness. Breads stored for 4 h at 22 °C and 50% RH showed only force and sound events when vacuum was employed. © 2008 Elsevier Ltd. All rights reserved. Subject NutritionBreadCrispnessCrustFractureSoundVacuum coolingWaterEvaporative cooling systemsFractureFracture fixationMoistureMoisture determinationPhotoacoustic effectRhodiumVacuumVacuum applicationsCooling conditionsElsevier (CO)Evaporative cooling (EC)Fracture behaviourfracture propertieshigh moistureMoisture content (MC)Sound emissionvacuum coolingCooling To reference this document use: http://resolver.tudelft.nl/uuid:e87e49ce-ad22-43c8-b2e7-d590dbdc9d4a DOI https://doi.org/10.1016/j.jfoodeng.2008.05.005 TNO identifier 241172 ISSN 0260-8774 Source Journal of Food Engineering, 89 (3), 285-290 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.