Bubbles in Food 2

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.

Inhalt

1. A History of Aerated Foods

Novel Processing 2. A History of Aerated Chocolate 3. Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer 4. Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric Pressure

Bubble Detection and Quantification 5. Investigating the Bubble Size Distribution in Dough Using Ultrasound 6. Quantifying the Morphology of Bread Crusts 7. Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution; Influence of Fermentation and Mixing Time 8. Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis 9. Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images 10. An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production 11. Structural Image Analysis of Food Foams and Aerated Food Products

Bubble Stability 12. Drainage and Coarsening Effects on the Time-Dependent Rheology of Whole Egg and Egg White Foams and Batters 13. Influence of pH on the Molecular Structure and Bubble Stabilising Properties of Bovine a-Lactalbumin 14. Permeability of Bubbles Stabilized by Proteins 15. Bubbles Rising in Line: Champagne, Lager, Cider 16. Formation and Stability of Milk Foams

Sensory, Textural and Rheological Effects of Bubbles in Food 17. Characterization and Prediction of the Fracture Response of Solid Food Foams 18. Effect of the Rheology of the Continuous Phase on Foaming Process: Viscosity-Temperature Impact 19. Foaming Kinetics Study of Molten Potato Starch Using a Cambridge Multi-Pass Rheometer (MPR)

Breadmaking: A Series of Aeration Operations 20. Mixing Bread Doughs Under Highly Soluble Gas Atmospheres and the Effect on Bread Crumb Texture: Experimental Results and Theoretical Interpretation 21. Degassing of Dough Pieces During Sheeting 22. Using Ultrasound to Probe Nucleation and Growth of Bubbles in Bread Dough and to Examine the Resulting Cellular Structure of Bread Crumb 23. Impact of Freezing Rate of Bread Dough on Dough Expansion During Fermentation. Use of MRI to Assess Local Porosity 24. Role of the Crust Formation on Local Expansion During Bread Baking 25. Coupled Heat and Mass Transfers in a Solid Foam with Water Phase Transitions: Application to a Model Foam and Bread 26. In situ Fast X-Ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking 27. X-Ray Tomography of Structure Formation in Bread and Cakes During Baking 28. CO2 Release During Baking as a Response Parameter for Monitoring the Bubble Opening 29. Mechanism of Gas Cell Stability in Breadmaking 30. Bubbles in Bread: Is the Answer in the Genes?

Bubble Behaviour in High-Fibre Breads 31. The Influence of Dietary Fibres on Bubble Development During Bread Making 32. Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers 33. Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking 34. Effect of Wheat Bran Particle Size on Aeration of Bread Dough During Mixing

Other Cereal-Based Goods 35. Structural Basis and Process Requirements for Corn-Based Products Crispness 36. A Knowledge Base on Cereal Food Foams Processing and Behaviour 37. Aeration of Biscuit Doughs During Mixing 38. Mathematical Modelling of Crumpet Formation 39. A History of Pizza