{"id":316736,"date":"2017-05-17T10:54:10","date_gmt":"2017-05-17T14:54:10","guid":{"rendered":"https:\/\/spaceweekly.com\/?guid=ad9184983e479784f175923344636401"},"modified":"2017-05-17T10:54:10","modified_gmt":"2017-05-17T14:54:10","slug":"why-a-crackly-crust-is-essential-to-a-baguettes-aroma-and-taste","status":"publish","type":"post","link":"https:\/\/spaceweekly.com\/?p=316736","title":{"rendered":"Why a crackly crust is essential to a baguette&#8217;s aroma and taste"},"content":{"rendered":"<p>An authentic French baguette is one of those key staples that foodies hunt for. Now scientists have gained new insight into why a crisp crust is a must for this quintessential bread. They report their findings on how crumb and crust structure affect aroma\u2014and therefore, perceived taste\u2014in ACS&#8217; Journal of Agricultural and Food Chemistry.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An authentic French baguette is one of those key staples that foodies hunt for. Now scientists have gained new insight into why a crisp crust is a must for this quintessential bread. They report their findings on how crumb and crust structure affect aroma&mdash;and therefore, perceived taste&mdash;in ACS&#8217; Journal of Agricultural and Food Chemistry.<\/p>\n","protected":false},"author":0,"featured_media":615444,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-316736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/316736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=316736"}],"version-history":[{"count":1,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/316736\/revisions"}],"predecessor-version":[{"id":316737,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/316736\/revisions\/316737"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/media\/615444"}],"wp:attachment":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=316736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=316736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=316736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}