Sensory Comparison of Bread Crumb with and without Crust

Katharina Fuckerer, Oliver Hensel, Joachim J. Schmitt

Abstract


Rye-bread belongs to traditional food in Europe and is preferred by elderly people in Germany. But those people often have difficulties with chewing the firm crust of those breads which, therefore, gets cut off. Current opinion suggests that flavor substances, produced during baking, diffuse from crust to crumb and therefore, bread baked with weak or without crust does not taste well. In present study, however, it was determined by triangle tests as well as color and firmness measurements, that crumb of crustless bread is nearly similar to crumb of bread with crust.

Keywords


crumb, crustless, rye bread, sensory

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DOI: http://dx.doi.org/10.5539/jfr.v4n5p33

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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