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Bubbles in Food 2 - 1st Edition - ISBN: 9781891127595, 9780128104590

Bubbles in Food 2

1st Edition

Novelty, Health and Luxury

Author: Grant Campbell
eBook ISBN: 9780128104590
Published Date: 1st January 2008
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Table of Contents

Chapter 1 A History of Aerated Foods
Grant M Campbell

Novel Processing
Chapter 2 A History of Aerated Chocolate
Stephen T Beckett

Chapter 3 Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer
Kiran VG Vyakaranam and Jozef L Kokini

Chapter 4 Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric Pressure
Tim Durance, Mareike Ressing, and Henning Ressing

Bubble Detection and Quantification
Chapter 5 Investigating the Bubble Size Distribution in Dough Using Ultrasound
Valentin Leroy, Yuanzhong Fan, A.L. Strybulevych, G.G. Bellido, J.H. Page, and M.G. Scanlon

Chapter 6 Quantifying the Morphology of Bread Crusts
R. Hans Tromp, Cristina Primo-Martín, Rick van de Zedde, and Nicole Koenderink

Chapter 7 Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution; Influence of Fermentation and Mixing Time
G. Calderón-Domínguez, J. Chanona-Pérez, A. L. Ramos-Cruz, A. I. López-Lara, A. D. Tlapale-Valdivia and G. F. Gutiérrez-López

Chapter 8 Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis
Juan C. Germain and José M. Aguilera

Chapter 9 Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images
Ursula Gonzales Barron and Francis Butler

Chapter 10 An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production
Penny Probert Smith

Chapter 11 Structural Image Analysis of Food Foams and Aerated Food Products
Juan C. Germain and José M. Aguilera

Bubble Stability
Chapter 12 Drainage and Coarsening Effects on the Time-Dependent Rheology of Whole Egg and Egg White Foams and Batters
J. E. Spencer, M. G. Scanlon, and J. H. Page

Chapter 13 Influence of pH on the Molecular Structure and Bubble Stabilising Properties of Bovine α-Lactalbumin
Chunli Gao, Ramani Wijesinha-Bettoni, Alan Mackie, John Jenkins, Lorna Smith, Clare Mills, and Peter Wilde

Chapter 14 Permeability of Bubbles Stabilized by Proteins
Juan C. Germain, José M. Aguilera, Hugo Gloria-Hernández, and Guy Mayor

Chapter 15 Bubbles Rising in Line: Champagne, Lager, Cider
J. F. Harper

Chapter 16 Formation and Stability of Milk Foams
Susana Silva, Ana Espiga, K. Niranjan, Simon Livings, Jean-Claude Gumy, and Alexander Sher

Sensory, Textural and Rheological Effects of Bubbles in Food
Chapter 17 Characterization and Prediction of the Fracture Response of Solid Food Foams
Hulya Dogan, Pedro A. Romero, Shanfu Zheng, Alberto M. Cuitino, and Jozef L. Kokini

Chapter 18 Effect of the Rheology of the Continuous Phase on Foaming Process: Viscosity-Temperature Impact
S. Mezdour, C. Balerin, P. Aymard, G. Cuvelier, and F. Ducept

Chapter 19 Foaming Kinetics Study of Molten Potato Starch Using a Cambridge Multi-Pass Rheometer (MPR)
N. C. Nowjee and M. R. Mackley

Breadmaking: A Series of Aeration Operations
Chapter 20 Mixing Bread Doughs Under Highly Soluble Gas Atmospheres and the Effect on Bread Crumb Texture: Experimental Results and Theoretical Interpretation
P.J. Martin, A. Tassell, R Wiktorowicz, C.J. Morrant, and G.M. Campbell

Chapter 21 Degassing of Dough Pieces During Sheeting
Susanna S.J. Leong and Grant M. Campbell

Chapter 22 Using Ultrasound to Probe Nucleation and Growth of Bubbles in Bread Dough and to Examine the Resulting Cellular Structure of Bread Crumb
Martin G. Scanlon, Hussein M. Elmehdi, Valentin Leroy and John H. Page

Chapter 23 Impact of Freezing Rate of Bread Dough on Dough Expansion During Fermentation. Use of MRI to Assess Local Porosity
Alain Le-Bail, Alexandre Grenier, Murielle Hayert, Armel Davenel and Tiphaine Lucas

Chapter 24 Role of the Crust Formation on Local Expansion During Bread Baking
M. Wagner, L. Zhang, S. Quellec, C. Doursat, D. Flick, G. Trystram, and T. Lucas

Chapter 25 Coupled Heat and Mass Transfers in a Solid Foam with Water Phase Transitions: Application to a Model Foam and Bread
Jean-Yves Monteau, Nasser Hamdami, Vanessa Jury and Alain Le-Bail

Chapter 26 In situ Fast X-Ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking
P. Babin, G. Della Valle, H. Chiron, P. Cloetens, J. Hoszowska, P. Pernot, A.L. Réguerre, L. Salvo, and R. Dendievel

Chapter 27 X-Ray Tomography of Structure Formation in Bread and Cakes During Baking
Martin Whitworth

Chapter 28 CO2 Release During Baking as a Response Parameter for Monitoring the Bubble Opening
L. Zhang, T. Lucas, C. Doursat, D. Flick, and D. Le Ray

Chapter 29 Mechanism of Gas Cell Stability in Breadmaking
Baninder S. Sroan and Finlay MacRitchie

Chapter 30 Bubbles in Bread: Is the Answer in the Genes?
Gülay Mann, Simon Diffey, Lynette Rampling, Zena Nath, Ibrahim Kutty, P. Emmett Leyne, F. Azanza, Ken J. Quail, Alison Smith, Brian Cullis and Matthew K. Morell

Bubble Behaviour in High-Fibre Breads
Chapter 31 The Influence of Dietary Fibres on Bubble Development During Bread Making
S. Cavella, A. Romano, T. Giancone and P. Masi

Chapter 32 Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers
Grant M. Campbell, Marcela Ross and Lidia Motoi

Chapter 33 Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking
Grant M. Campbell, Marcela Ross and Lidia Motoi

Chapter 34 Effect of Wheat Bran Particle Size on Aeration of Bread Dough During Mixing
Grant M. Campbell, Kim Choy Koh, Yee Man Keung and Marco P. Morgenstern

Other Cereal-Based Goods
Chapter 35 Structural Basis and Process Requirements for Corn-Based Products Crispness
L. Chaunier, H. Chanvrier, P. Courcoux, G. Della Valle, and D. Lourdin

Chapter 36 A Knowledge Base on Cereal Food Foams Processing and Behaviour
C. Raboutet, Ch. Fernandez, B. LeBlanc, G. Della Valle and A. Ndiaye

Chapter 37 Aeration of Biscuit Doughs During Mixing
K. Brijwani, G.M. Campbell and L. Cicerelli

Chapter 38 Mathematical Modelling of Crumpet Formation
Peter Sadd

Chapter 39 A History of Pizza
David Ovadia


Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic chef or the industrial food manufacturer. This new volume presents the proceedings of the conference Bubbles in Food 2: Novelty, Health and Luxury. This book is fully updated and expanded from the original Bubbles in Food book published in 1999. This new title brings together up-to-date information on the latest developments in this fast moving area.

Bubbles in Food 2 includes novel experimental techniques for measuring and quantifying the aerated structure of foods (e.g. ultrasonics, MRI imaging, X-ray tomography, microscopy, rheology, image analysis), and novel analytical approaches for interpreting aerated food properties and behavior. These techniques and approaches provide stimulus for new product development or for enhancing the understanding of the manufacture of existing products, leading to enhanced quality and greater product differentiation. Bubbles in Food 2: Novelty, Health and Luxury aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient.


1st January 2008
eBook ISBN:


"The reader is offered new techniques and approaches for understanding and exploiting bubbles in food, and an up-to-date overview of the state of knowledge and research in this fast moving area. I am Bubbling with enthusiasm as to the quality of this superb book. The index and references are excellent, it is also easy to read and difficult to put down once commenced." --Aubrey Parsons, South African Association for Food Science and Technology

"Bubbles in Food 2 offers one of the most complete and comprehensive volumes on the subject that one can find…enthusiastically recommended to community library collections on the science and history of food." --The Midwest Book Review

Ratings and Reviews

About the Author

Grant Campbell