Produce Crust Free Bread

The demand for crust free bread is increasing worldwide. This type of bread especially is becoming more and more popular with triangular-shaped sandwiches. Swiss vacuum-specialist, Aston Foods AG has developed a process whereby crust free bread can be produced in conventional ovens. By using the vacuum baking and cooling process of Aston Foods AG, gelatinisation can proceed under β€˜cold’ conditions. The solution has been achieved by lowering the pressure within the vacuum chamber, causing water to begin evaporating much sooner than at 100Β°C. The starch swells up and binds the water available within a very short period. This in turn reduces the baking process considerably so that crust formation and the Maillard reaction do not occur.


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