Structural, microstructural, and textural modifications of meringues induced by low-pressure baking process

Abstract

This study aims to explore the structure of the French meringue using non-conventional baking equipment able to modify the external pressure during baking. A systematic approach with pressure variations (from atmospheric pressure Patm = 101 kPa to absolute pressure Pabs = 41 kPa) was used to determine the meringue structural, microstructural, and mechanical properties. The structural and microstructural parameters were characterized using X-Ray microtomography and compression tests. Observations from microtomography show that as the pressure decreased toward 51 kPa, meringues were less dense with larger cavities. These variations also implied differences in mechanical parameters, allowing the creation of new and innovative textures.As a final consideration, we propose mechanisms based on variations in pressure, temperature, and water evaporation to explain these findings.Thus, this systematic approach shows linearity modifications of structural and microstructural properties, establishing relationships between structure and texture.