Bubbles in Food 2

Bubbles in Food 2

Novelty, Health and Luxury

1st Edition - January 1, 2008

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  • Author: Grant Campbell
  • eBook ISBN: 9780128104590

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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.

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

Product details

  • Language: English
  • Copyright: © Woodhead Publishing and AACC International Press 2008
  • Published: January 1, 2008
  • Imprint: Woodhead Publishing and AACC International Press
  • eBook ISBN: 9780128104590

About the Author

Grant Campbell

Professor Grant Campbell is an award-winning teacher of chemical engineering and researcher in cereal process engineering for food and non-food uses. Grant came into chemical engineering and cereal process engineering via a first class degree in Food Technology at Massey University, New Zealand, followed by a PhD in the Department of Chemical Engineering at the University of Cambridge. In 2014, Grant was recruited to the University of Huddersfield as Professor of Chemical Engineering. His research areas include the co-production of arabinoxylans with bioethanol in integrated cereal biorefineries, the functionality of arabinoxylans as a bread ingredient, the population balance modelling of food aeration processes, detoxifying gluten whilst maintaining bread functionality, and modelling wheat milling.

Affiliations and Expertise

Professor Grant Campbell is an award-winning teacher of chemical engineering and researcher in cereal process engineering for food and non-food uses.

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