Crust (baking)

Crust (baking)

A crust in baking is the outer, hard skin of bread or the shell of a pie. Generally, it is made from dough, which is a paste of flour and water. The ratio of water to flour and the amount of fat in the dough can affect the texture and taste of the crust.

Types of crusts

There are several types of crusts used in baking:

• Pie crust: This is a type of pastry that is baked in a pie tin to contain and shell a filling. Pie crusts can be made from a variety of flours and fats, and can be either sweet or savory.

• Pizza crust: This is the foundation of a pizza. It is typically made from yeast dough and can vary in thickness and texture depending on the style of pizza.

• Bread crust: This is the outer layer of a loaf of bread. It is formed from the dough as it bakes and becomes a protective shell for the soft interior of the bread.

• Tart crust: This is a type of pastry crust used for making tarts. It is typically made from a mixture of flour, sugar, and butter.

Crust formation

The formation of a crust in baking is a result of the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. The crust forms when the surface of the dough reaches the high temperatures needed for this reaction to occur.

See also

• Baking
• Pastry
• Dough
• Maillard reaction

‎