Foam baked products

An application of ultrasound that is becoming increasingly popular in the food industry is the determination of creaming and sedimentation profiles in emulsions and suspensions (Basaran et al., 1998). Acoustic techniques can also assess nondestructively the texture of aerated food products such as crackers and wafers. Air cells, which are critical to consumer appreciation of baked product quality, are readily probed due to their inherent compressibility (Elmehdi et al., 2003). Kulmyrzaev et al. (2000) developed an ultrasonic reflectance spectrometer to relate ultrasonic reflectance spectra to bubble characteristics of aerated foods. Experiments were carried out using foams with different bubble concentration and the results showed that ultrasonic reflectance spectrometry is sensitive to changes in bubble size and concentration of aerated foods. 

Many other baked products, such as cakes, originate as both W/O emulsions and foams. Cake batter comprises a mostly W/O emulsion, with some O/W domains, that is also a foam containing small-sized air bubbles. Initially, the air bubbles are stabilized mostly by fat crystals. As the baking process gets underway the fat melts,... 

Some baked products originate as foams. Whipping air into egg white to the stiff peak stage and then baking the stiff foam to produce meringue has aheady been cited as an example. A certain quantity of metal ion, such as copper, appears to... 

The presence of polymers in some systems can cause difficult problems where foam stability is not desirable. Such is particularly the case in waste treatment facihties, where the presence of proteins can cause extreme problems. If polyvalent ions such as Ca and are present, the problem is exacerbated still more. Proteins will bond strongly with such ions and form an essentially cross-finked surface film so rigid that it may approach the strength of a solid foam. Obviously, such a situation will be detrimental to the overall treatment process. In other situations, such as breads and other baked products, the formation of rigid foam walls can be particularly advantageous. 

Gum arabic is used as an emulsifier and stabilizer, e. g., in baked products. It retards sugar crystallization and fat separation in confectionery products and large ice crystal formation in ice creams, and can be used as a foam stabilizer in bever ages. Gum arabic is also applied as a flavor fixative in the production of encapsulated, powdered... 

The baking process, particularly the batch variety, presents a number of serious disadvantages. Not only does the reaction produce solid urea decomposition products, but it also releases large amounts of ammonia and ammonium salts which escape by sublimation. The foam which is thus formed makes for a porous reaction mixture, which in turn even prevents heat conduction. Moreover, the reaction mixture tends to adhere to the surface of the reaction vessel and the stirring unit a phenomenon which adds to the complexity of the problem. 

Dielectric drying baked goods, breakfast cereals, furniture timber blanks, veneers, plyboard, plasterboard, water-based foam plastic slabs, and some textile products... 

These foams can also have complex rheological properties. Specialized methods have been developed to deal with the pronounced slip that can be exhibited by food foams [823]. Some food foams exhibit strong yield stresses, as in products that have been whipped to the stiff peak stage. Whipping air into egg white is an example. Baking the stiff foam that results produces meringue. 

The snacks in the next cupboard are bad for consumers you get hungry when you see and smell them. The manufacturers may be getting into some trouble because they tempt people to eat too much of these. What could you do about that The Wokkels have an interesting foamed structure this lets you wonder how they have been made. Coating nuts with chocolate would not seem that easy either. And how do you bake cookies with bits of chocolate in them If you were to try the chocolate would melt. There is a lot of packaging and marketing to these products. They seem to be changing all the time. Why would that be ... 

The above description of foam destabilization mechanisms is only applicable to liquid foods. In solid dispersions, these mechanisms are significantly slowed or even eliminated. As mentioned earlier, solid matrixes such as aerated confectionery wiU hold air for up to years. Structure stabilization occurs for example in chocolate foams when the product is cooled to solidify and trap the bubbles formed within. The baking... 

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