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.

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