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Here’s Why Science Says A Crackly Crust Is Essential To The Identity Of A French Baguette — Food Science

There’s nothing like getting a baguette straight out of the oven from your local bakery. It’s perfect to eat by itself or as the bookends to a wonderful sandwich. Why is it just so delicious? It turns out the secret may be in the crust. According to research published in the American Chemical Society’s Journal of Agricultural and Food Chemistry, the crackly crust is a non-negotiable, as it gives the bread its aroma and, in turn, its perceived flavor.

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