Problem
Burnt bread crust
Here is what FoodHQ can say about this, with sources.
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How to tell it is this
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Burnt bread crust shows as a bitter, astringent taste.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.3.2. Changes in Flavor and Color over Time authoritative
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Burnt bread crust shows as a harsh, scorched flavour.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 6.4. Browning Restrictions authoritative
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Burnt bread crust shows as a crust darkened from brown towards black.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.3.2. Changes in Flavor and Color over Time authoritative
What went wrong
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Burnt bread crust is caused by pH effect on browning.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.1.1. Effect of pH on the Reaction Rate and Product Formation authoritative
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Burnt bread crust is caused by water activity effect on browning.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.4.3. Effect of Water Activity on Product Texture and Quality authoritative
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Burnt bread crust is caused by melanoidin formation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.3.2. Changes in Flavor and Color over Time authoritative
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Burnt bread crust is caused by Maillard reaction.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.3.2. Changes in Flavor and Color over Time authoritative
How to avoid it next time
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To prevent burnt bread crust: reduce heat.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- 5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices (Foods 10(2):417) 3.5. Principal Component Analysis and Regression Models authoritative
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To prevent burnt bread crust: acidify.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.1. Effect of pH on the Maillard Reaction authoritative
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To prevent burnt bread crust: shorten cooking.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- 5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices (Foods 10(2):417) 3.2. Colour Development authoritative