What is the purpose of crusting on baked goods?

The purpose of crusting on baked goods is primarily to create texture and enhance flavor. The crust that forms during the baking process contributes to the overall sensory experience of the product. A well-developed crust provides a contrast to the soft interior, offering a satisfying crunch and a different mouthfeel.

Additionally, the Maillard reaction, which occurs during the baking process, not only creates the appealing golden-brown color of the crust but also contributes complex flavors through browning. This development of flavor is particularly significant in many baked goods, such as bread, pastries, and cookies.

While crusts can also play a role in moisture retention and appearance, the key aspect is their impact on both texture and flavor, making them essential for the finished product.