Bread can be divided into two distinct regions: crust and crumb. Crust, which is the upper part of the bread formed during baking, is comprised of a network of denatured gluten proteins and partially gelatinized starch granules. In general, the crust has a low moisture content and a dense structure. On the other hand, the crumb consists of primarily gluten proteins and gelatinized starch. It possesses a high moisture content and a porous cellular structure. The differences in composition and morphology might result in different drying behaviors of crumb and crust during storage.
This study aims to investigate and compare the moisture desorption isotherms and desorption kinetics of crumb and crust.
Knowledge of the individual drying characteristics is an important indicator to understand the aging of bread and, if necessary, to adjust recipes, processes, and packaging accordingly.
