TI Food and Nutrition (TIFN), 6700 AA Wageningen, The Netherlands.
J Food Sci. 2009 Oct;74(8):S377-83. doi: 10.1111/j.1750-3841.2009.01318.x.
Crispness is an important sensory quality parameter that strongly influences the acceptability of cellular solid foods such as the crust of many types of breads. Crispness of the bread crust depends particularly on its water content. In this study, the relationship between sensory crispness of crispy rolls and the average water content of the crust was studied for different bread formulations (control, amylase, glucose-oxidase, and protease) and storage conditions (40% and 80% RH). From the different formulations used, only protease treatment increased the crispness of the crust and its retention at both storage conditions. The positive effect of the protease treatment was due to a lower water content of the crust of these breads compared to the other formulations. The relationship between sensory attributes, formulation, and storage conditions was found to be dominated by the dependence on storage conditions. When combining data for low and high humidity storage it showed that crusts with equal water contents could exhibit different scores for crispness. The results led to the hypothesis that a gradient of water content exists within the crust. At high humidity, the crust will take up water from both crumb and environment and a relative smaller gradient of water will exist within the crust. At low humidity on the other hand, the crust will take up water from the crumb only, resulting in a larger gradient of water within the crust.
酥脆感是一个重要的感官质量参数，它强烈影响着细胞状固体食品（如许多类型面包的外壳）的可接受性。面包外壳的酥脆感尤其取决于其含水量。在这项研究中，研究了不同面包配方（对照、淀粉酶、葡萄糖氧化酶和蛋白酶）和储存条件（40%和 80%相对湿度）下，脆皮卷的感官酥脆感与外壳平均含水量之间的关系。在所使用的不同配方中，只有蛋白酶处理增加了外壳的酥脆感及其在两种储存条件下的保持性。蛋白酶处理的积极效果归因于与其他配方相比，这些面包外壳的含水量较低。研究发现，感官属性、配方和储存条件之间的关系主要取决于储存条件的依赖性。当将低湿度和高湿度储存的数据结合起来时，结果表明具有相等含水量的外壳可以表现出不同的酥脆感评分。研究结果导致了这样一种假设，即在外壳内部存在一个水分梯度。在高湿度下，外壳将从面包屑和环境中吸收水分，并且外壳内部的水分梯度将相对较小。另一方面，在低湿度下，外壳将仅从面包屑中吸收水分，从而导致外壳内部的水分梯度较大。
