Impact of the baking protocol on the structure of French crêpes

• Published in: Journal of food engineering 2017-03, Vol.196, p.183-192
• Main Authors: Guibert-Martin, Sébastien, Jury, Vanessa, Bouchet, Brigite, Roellens, Guillaume, Lioret, Pascal, Le-Bail, Alain
• Format: Article
• Language: English
• Subjects: Batter emulsion; Blister; Chemical and Process Engineering; Crumb structure; Crêpe baking; Engineering Sciences; Lipid droplets; Pancake
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2016.07.002

The purpose of this study is to understand and describe the mechanisms occurring during the baking of a French crêpe product with a focus on the impact of the baking temperature on the formation of the “leopard” appearance. A French crêpe is a very thin bakery product (ca. 0.7 mm thick), which is baked in less than 20 s at 240 °C ± 20 °C in industrial conditions. Different microscopic techniques were used to understand the impact of the process parameters on the crêpe structure and the formation of the “fleur”. Crêpe baking is a very rapid process during which boiling occurs at selected locations of the crêpe-surface contact zone. The onset of boiling leads to the detachment of the crêpe batter from the baking surface: it is related to the balance between the resistance of the batter undergoing the baking transition and the vapor pressure inside the blister formed between the baking surface and the crêpe. •Crêpe baking temperature plays a major role on crêpe structure and surface structure.•Temperature baking of crêpe higher than 230 °C yield in the formation of blisters in the Crêpe.•The fat phase gathers in the thicker part of the crêpe.•The proteins are more concentrated in the thinner part.