Cooking science
Crust formation
A dried, structurally distinct outer layer forms once the surface loses free water faster than the interior can resupply it.
What it depends on
-
Crust formation is governed by thermal protein denaturation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Crust treatments to reduce bread staling (Current Research in Food Science 4:182-190) 1. Introduction authoritative
-
Crust formation is governed by surface drying.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications (Food Science & Nutrition 13(10):e70969) 2.1 Heat Transfer and Thermodynamics authoritative
- Applies
- Effect locus at the surface
-
Crust formation is governed by evaporation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications (Food Science & Nutrition 13(10):e70969) 2.1 Heat Transfer and Thermodynamics authoritative
- Applies
- Effect locus at the surface
What follows it
-
Crust formation precedes moisture equilibration and loss of crispness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Crust treatments to reduce bread staling (Current Research in Food Science 4:182-190) 1. Introduction authoritative
What you notice
-
Crust formation increases crispness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Crust treatments to reduce bread staling (Current Research in Food Science 4:182-190) 1. Introduction authoritative
- Applies
- Effect direction raises
-
Crust formation increases brittleness.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Crust treatments to reduce bread staling (Current Research in Food Science 4:182-190) 1. Introduction authoritative
- Applies
- Effect direction raises