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Throughout history, bubbles have been integral to the creation of
the finest foods and beverages. Staples such as bread, ice cream,
breakfast cereal, cheese, and beer are shaped by this traditionally
underappreciated and understudied ingredient. Bubbles in Food
is the proceedings of the international conference of the same name
held in Manchester, UK in June 1998. The goal of the conference was
to bring together a multi-disciplinary group of food industry
professionals and academics to consider the issues surrounding
bubble research and applications.
The challenges of using bubbles in food products are threefold
and common across all food groups:
- How can they be measured?
- How do they behave in specific products?
- How can they be used commercially for maximum benefit and
profitability?
Bubbles in Food brings clarity to these challenges by
synthesizing the most current research on the issues inherent in
them, including bubble size distributions, air contents, surface
chemistry, rheology, diffusion, process dynamics, and marketing and
consumer preference.
Discussion focuses on four general issues: bubble entrainment and
generation; bubble growth and foam stability, bubble measurement and
control, and bubbles for sensory and marketing advantage. The
editors group papers by theme, rather than food group, to ensure
seamless coverage. A comprehensive index allows readers to locate
specific foods or issues of interest to them.
Bubbles in Food provides an overview of current food
aeration knowledge and research, as well as practical, food-group
specific advice. Coverage includes techniques for measuring bubble
size distributions, air contents, rheology, foamability and foam
stability; mathematical models for prediction of bubble size, air
entrainment and bubble growth; effects of emulsifiers, proteins,
lipids, sugars and ethanol; and effects of mixing conditions and
processing factors.
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Table of Contents
SECTION I: Bubble Entrainment and Generation
1. An introduction to bubble mechanics in foods
2. Entrainment and disentrainment of air during bread dough
mixing, and their effect on scale-up of dough mixers
3. The effect of fermentation on bubble formation and structural
properties of an extruded cereal product
4. Evolution of CO2 bubbles during brewery fermentation
5. Foaming of ice cream and the time stability of its bubble size
distribution
6. Vapour-induced puffing as an intermediate step in the
dehydration of vegetables
7. Foam generation in a continuous rotor-stator mixer
8. Combined effects of substrate and process parameters in food
foaming processes
SECTION II: Bubble Growth and Foam Stability
Cereal-based Foods
9. The evolution of bubble structure in bread doughs and its
effect on bread structure
10. The role of wheat proteins and polar lipids in the
stabilisation of the foam structure of dough
11. Modeling bubble growth during proving of bread dough:
Predicting the output from the Chopin Rheofermentometer
12. Simulation of bubble growth in heat processed cereal systems
13. Prediction of dough volume development which considers the
biaxial extensional growth of cells
14. Physical factors determining gas cell stability in a dough
during bread making
Protein-stabilized Foams
15. Keeping a head: Optimising beer foam performance
16. Enhancement of bubble surface elasticity by crosslinking
agents and their effects on protein foam stability
17. Foaming and thin film behaviour of commercial caseinate: The
effect of lipid content and temperature
18. Effects of sugars on the foaming of native and dried proteins
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