Bread - Crumb & Crust Relaxation

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firmness, relaxation

Abstract

Bread manufacturers release brand variations of existing breads to meet market demands. Some of the new breads are ‘soft’ versions of already established products. The challenge of softer bread variations is that they might relax and lose their shape during shipping or as they are stacked and stored on retail shelves. This application evaluates whether a correlation exists between how breads relax when evaluated on their crust and how those same breads relax when evaluated in the crumb.