Are These The Real Secrets to Crispier Bread? | The Science of Crispy Bread

The triumphant sound of a cracking bread crust is pure magic, but often, that magic fades too quickly. If you've ever been frustrated by your crispy crust turning rubbery, especially in humid conditions, this video is for you! Join me as I explore the scientific reasons behind the loss of crispness and reveal easy, science-backed techniques you can use at home to prolong that glorious crunch. From thermal shock to using preferments, we're uncovering all the secrets to a longer-lasting crispy crust. Watch the video for more! #artisanbread #bread #crispy Chapters 0:00 Opening 1:00 Introduction 2:55 History 3:31 Cripisness and VOCs 3:41 What causes the loss of crispiness? 4:38 Water Gradient 5:50 A lot of Research References 1** Primo-Martin, C., et al. "The role of the gluten network in the crispness of bread crust." Journal of Cereal Science 43.3 (2006): 342-352. *Ref. Primo-Martin, C., et al. 2006 2** Primo‐Martín, C., and T. Van Vliet. "Sensory crispness of crispy rolls: Effect of formulation, storage conditions, and water distribution in the crust." Journal of food science 74.8 (2009): S377-S383. *Ref. Primo‐Martín, C., and T. Van Vliet. 2009 3** Primo-Martín, C., et al. "Bread crispness and morphology can be controlled by proving conditions." Food Research International 43.1 (2010): 207-217. *Ref. Primo-Martín, C., et al. 2010 4** Hirte, Anita, et al. "Cracks in bread crust cause longer crispness retention." Journal of Cereal Science 57.2 (2013): 215-221. *Ref. Hirte, Anita, et al. 2013 5** Hirte, Anita, et al. "Control of crust permeability and crispness retention in crispy breads." Food research international 46.1 (2012): 92-98. *Ref. Hirte, Anita, et al. 2012 6** Zadeike, Daiva, et al. "Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage." LWT 89 (2018): 110-116. *Ref. Zadeike, Daiva, et al. 2018 7** Besbes, E., et al. "Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography." Journal of Food Engineering 115.3 (2013): 415-423. *Ref. Besbes, E., et al. 2013 8** Dessev, Tzvetelin, et al. "Influence of baking conditions on bread characteristics and acrylamide concentration." Journal of food science and nutrition research 3.4 (2020): 291-310. *Ref. Dessev, Tzvetelin, et al. 2020 9** Besbes, Emna, et al. "Water vapor transport properties during staling of bread crumb and crust as affected by heating rate." Food research international 50.1 (2013): 10-19. *Ref. Besbes, Emna, et al. 2013 10** https://www.npr.org/2012/06/02/154212... *Ref. John S. Allen, 2012 11** Jourdren, Solenne, et al. "Effect of bread crumb and crust structure on the in vivo release of volatiles and the dynamics of aroma perception." Journal of Agricultural and Food Chemistry 65.16 (2017): 3330-3340. *Ref. Jourdren, Solenne, et al. 2017 12** Le-Bail, Alain, et al. "Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread." Journal of Food Engineering 105.2 (2011): 379-385. *Ref. Le-Bail, Alain, et al. 2011 13** Altamirano-Fortoul, Rossana, et al. "Effect of the amount of steam during baking on bread crust features and water diffusion." Journal of Food Engineering 108.1 (2012): 128-134. *Ref. Altamirano-Fortoul, Rossana, et al. 2012