Cooking science
Moisture equilibration and loss of crispness
Moisture moves from the wet interior into the dry crust until the two equalise, and the crust softens.
What it depends on
-
Moisture equilibration and loss of crispness is governed by moisture migration.
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
-
Moisture equilibration and loss of crispness is governed by water activity.
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
-
Moisture equilibration and loss of crispness reduces 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 lowers
-
Moisture equilibration and loss of crispness reduces 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 lowers
-
Moisture equilibration and loss of crispness increases moistness.
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
Where it sits
-
Moisture equilibration and loss of crispness is part of staling.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste (Foods 10(1):76) 3.4. Bread Staling under Different Storage Conditions authoritative
How this connects
Read this as a list
- Crisping is limited by moisture equilibration and loss of crispness.
- Crust formation precedes moisture equilibration and loss of crispness.
- Moisture equilibration and loss of crispness is part of staling.