Joint International Conference on Long-term Experiments ...

volume 10 g water/100 g bread is set to a decrease of 10 g water/100 g bread, the region
around the centre, DV2 decreasing volume 2 g water/100 g bread is set to a decrease of 2 g
water /100 g bread and the centre volume, IV increasing volume, is increasing. In the crust
separation investigation, the crust weighed 80.9 g which corresponds to 139 g of the dough.
The remainder of the dough, 441 g, would then have become crumb. From Figure 4 the
volume of the crumb regions has been estimated as a percentage of the total crumb volume;
DV10=18.5 cm 3 /100 cm 3 , DV2=30.6 cm 3 /100 cm 3 and IVs50.9 cm 3 /100 cm 3 .
Figure 4: Cross section of a loaf with a rough division into regions of increasing and
decreasing water content, immediately after the loaf is removed from the oven. All figures
are in mm. The water content of the regions has been estimated to a mean value out of the
measured water contents. The crust is set to 0 g water/100 g, the region just below the top
crust, DV10, is set to a decrease of 10 g water/100 g bread, the region around the centre,
DV2, is set to a decrease of 2 g water/100 g bread and the centre, IV, is increasing.
On the surface in direct contact with the baking tin the water cannot diffuse into the air, so
all the water that evaporates in the warm parts must move towards the colder parts in the
centre of the loaf. If the water from DV2, the bottom crust and the side crust, except for the
12 g of water, moved towards the centre, this would lead to a mean value of the water
content in IV of 51.4 g water/100 g bread.
418