{"id":317090,"date":"2017-05-17T10:11:45","date_gmt":"2017-05-17T14:11:45","guid":{"rendered":"https:\/\/www.sciencedaily.com\/releases\/2017\/05\/170517101145.htm"},"modified":"2017-05-17T10:11:45","modified_gmt":"2017-05-17T14:11:45","slug":"why-a-crackly-crust-is-essential-to-a-baguettes-aroma-and-taste-3","status":"publish","type":"post","link":"https:\/\/spaceweekly.com\/?p=317090","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 &#8212; and therefore, perceived taste &#8212; in a new article. <\/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 ar&#8230;<\/p>\n","protected":false},"author":61,"featured_media":615444,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-317090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/317090","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"}],"author":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/users\/61"}],"replies":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=317090"}],"version-history":[{"count":1,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/317090\/revisions"}],"predecessor-version":[{"id":317091,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/317090\/revisions\/317091"}],"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=317090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=317090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=317090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}