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The role of bubbles in the development of food structure

Mondal, A. and Niranjan, K. (2019) The role of bubbles in the development of food structure. In: Spyropoulos, F., Lazidis, A. and Norton, I. (eds.) Handbook of Food Structure Development. Royal Society of Chemistry, pp. 93-114. ISBN 9781788016155

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To link to this item DOI: 10.1039/9781788016155-00093

Abstract/Summary

Creating aerated food structure is a challenge in culinary art, but creating such structures consistently at an industrial scale is an engineering challenge. Bubbles add novelty and versatility to the visual appearance and mouthfeel of foods. The foaminess of cappuccino, the sponginess of bread, and the brittleness or creaminess of aerated chocolates may be attributed to the formation of foam/bubble microstructures. This chapter addresses the development of bubble-containing structures in three specific food systems covering a wide spectrum of rheological behaviors exhibited: milk, chocolate, and bread. The characteristics of bubble-containing structures in milk (foamability, foam stability, overrun), aerated chocolates (density, gas holdup, bubble sizes), and dough and bread (gas-free density, specific volume, void fraction, bubble size and number distribution) are discussed and related to the process parameters, which led to the formation of the structure.

Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:89760
Publisher:Royal Society of Chemistry

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