Bran, bread and bubbles
21 November 2005 | By Grant M Campbell, Satake Centre for Grain Process Engineering, School of Chemical Engineering and Analytical Science, The University of Manchester
The greatest challenges facing the domestic chef or his/her industrial counterpart frequently concern the creation, retention and control of aerated structures in foods. Many food products – and most of the more high profile and attractive ones – derive their distinction and appeal from the incorporation and manipulation of bubbles:…