Description
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
1. A History of Aerated FoodsNovel Processing2. A History of Aerated Chocolate3. Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer4. Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric PressureBubble Detection and Quantification5. Investigating the Bubble Size Distribution in Dough Using Ultrasound6. Quantifying the Morphology of Bread Crusts7. Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution; Influence of Fermentation and Mixing Time8. Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis9. Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images10. An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production11. Structural Image Analysis of Food Foams and Aerated Food ProductsBubble Stability12. Drainage and Coarsening Effects on the Time-Dependent Rheology of Whole Egg and Egg White Foams and Batters13. Influence of pH on the Molecular Structure and Bubble Stabilising Properties of Bovine α-Lactalbumin14. Permeability of Bubbles Stabilized by Proteins15. Bubbles Rising in Line: Champagne, Lager, Cider16. Formation and Stability of Milk FoamsSensory, Textural and Rheological Effects of Bubbles in Food17. Characterization and Prediction of the Fracture Response of Solid Food Foams18. Effect of the Rheology of the Continuous Phase on Foaming Process: Viscosity-Temperature Impact19. Foaming Kinetics Study of Molten Potato Starch Using a Cambridge Multi-Pass Rheometer (MPR)Breadmaking: A Series of Aeration Operations20. Mixing Bread Doughs Under Highly Soluble Gas Atmospheres and the Effect on Bread Crumb Texture: Experimental Results and Theoretical Interpretation21. Degassing of Dough Pieces During Sheeting22. Using Ultrasound to Probe Nucleation and Growth of Bubbles in Bread Dough and to Examine the Resulting Cellular Structure of Bread Crumb23. Impact of Freezing Rate of Bread Dough on Dough Expansion During Fermentation. Use of MRI to Assess Local Porosity24. Role of the Crust Formation on Local Expansion During Bread Baking25. Coupled Heat and Mass Transfers in a Solid Foam with Water Phase Transitions: Application to a Model Foam and Bread26. In situ Fast X-Ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking27. X-Ray Tomography of Structure Formation in Bread and Cakes During Baking28. CO2 Release During Baking as a Response Parameter for Monitoring the Bubble Opening29. Mechanism of Gas Cell Stability in Breadmaking30. Bubbles in Bread: Is the Answer in the Genes?Bubble Behaviour in High-Fibre Breads31. The Influence of Dietary Fibres on Bubble Development During Bread Making32. Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers33. Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking34. Effect of Wheat Bran Particle Size on Aeration of Bread Dough During MixingOther Cereal-Based Goods35. Structural Basis and Process Requirements for Corn-Based Products Crispness36. A Knowledge Base on Cereal Food Foams Processing and Behaviour37. Aeration of Biscuit Doughs During Mixing38. Mathematical Modelling of Crumpet Formation39. A History of Pizza
