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Bubbles in Food 2: Novelty, Health and Luxury
Bubbles in Food 2: Novelty, Health and Luxury

This volume provides stimulation and cross fertilization of ideas for the exploitation of bubbles as a novel and versatile food ingredient.

"The reader is offered new techniques and approaches for understanding and exploiting bubbles in food, and an up-to-date overview of the state of knowledge and research in this fast moving area. I am Bubbling with enthusiasm as to the quality of this superb book. The index and references are excellent, it is also easy to read and difficult to put down once commenced.”
—Aubrey Parsons, South African Association for Food Science and Technology

Item No. 27595
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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 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 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.

This volume includes 39 chapters that cover:


  • Novel processing ideas
  • Methods for the detection and quantification of bubbles in various foods
  • The effects of bubbles on sensory and textural qualities of foods
  • Mathematical modelling of bubble behavior
  • Studies on specific food products or processing operations
  • Historical surveys highlighting the factors contributing to the creation of aerated food products

Bubbles in Food 2: Novelty, Health and Luxury


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 a-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

“The reader is offered new techniques and approaches for understanding and exploiting bubbles in food, and an up-to-date overview of the state of knowledge and research in this fast moving area. I am Bubbling with enthusiasm as to the quality of this superb book. The index and references are excellent, it is also easy to read and difficult to put down once commenced.”
—Aubrey Parsons, South African Association for Food Science and Technology

“Bubbles in Food 2 offers one of the most complete and comprehensive volumes on the subject that one can find…enthusiastically recommended to community library collections on the science and history of food.”
—The Midwest Book Review
Publish Date: 2008
Format: 7" x 10" hardcover
ISBN: 978-1-891127-59-5
Pages: 464
Images: 251 images
Publication Weight: 3 lbs

Edited by Grant M. Campbell, Martin G. Scanlon, and D. Leo Pyle

List Price:189.00

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