Speaking at an Institution of Chemical Engineers’ (IChemE) lecture, Professor Grant Campbell said that bubbles in bread are as important for making a good sandwich as its filling, due to the unique composition of wheat.
“Bread is special because of its bubbles. It’s got these bubbles because wheat, when mixed with water, salt and yeast is the only cereal that can trap the carbon dioxide and give us raised bread.
“That raised bread makes for soft bread and it’s soft because of the bubbles. Different breads are distinguished by different aerated structures. It’s one of the reasons why brown or wholemeal bread is less suitable for making tasty sandwiches – the bran pops the bubbles.
“Chemical engineers are working to find a way of getting bran into bread recipes without popping the bubbles. By doing this we will create a healthier bread without sacrificing the tastiness. Nutritionists have been telling us to eat more wholemeal bread for decades but we still prefer white bread because it tastes better” explained Campbell.
Speaking at Birmingham University to an audience of chemical engineers, scientists and students, Campbell was awarded IChemE’s Frank Morton medal – recognising his outstanding service to chemical engineering education.
“Bubbles have made wheat the world’s most important food crop. If you took all the engineers that have ever lived and asked them to recreate such an appealing food structure, at such a price that most people in the world could afford to eat it every day, they wouldn’t come up with anything as remarkable as bread,” said Campbell.
“Bread is the world’s most important food and wheat is the king of grains because of its unique ability to give us bubbly bread,” he concluded.
Campbell, based at the University of Manchester, also explained the key role bubbles play in other foods and drinks, including chocolate, champagne and meringue.
Matt Stalker | alfa
Cryo-electron microscopy achieves unprecedented resolution using new computational methods
24.03.2017 | DOE/Lawrence Berkeley National Laboratory
How cheetahs stay fit and healthy
24.03.2017 | Forschungsverbund Berlin e.V.
Astronomers from Bonn and Tautenburg in Thuringia (Germany) used the 100-m radio telescope at Effelsberg to observe several galaxy clusters. At the edges of these large accumulations of dark matter, stellar systems (galaxies), hot gas, and charged particles, they found magnetic fields that are exceptionally ordered over distances of many million light years. This makes them the most extended magnetic fields in the universe known so far.
The results will be published on March 22 in the journal „Astronomy & Astrophysics“.
Galaxy clusters are the largest gravitationally bound structures in the universe. With a typical extent of about 10 million light years, i.e. 100 times the...
Researchers at the Goethe University Frankfurt, together with partners from the University of Tübingen in Germany and Queen Mary University as well as Francis Crick Institute from London (UK) have developed a novel technology to decipher the secret ubiquitin code.
Ubiquitin is a small protein that can be linked to other cellular proteins, thereby controlling and modulating their functions. The attachment occurs in many...
In the eternal search for next generation high-efficiency solar cells and LEDs, scientists at Los Alamos National Laboratory and their partners are creating...
Silicon nanosheets are thin, two-dimensional layers with exceptional optoelectronic properties very similar to those of graphene. Albeit, the nanosheets are less stable. Now researchers at the Technical University of Munich (TUM) have, for the first time ever, produced a composite material combining silicon nanosheets and a polymer that is both UV-resistant and easy to process. This brings the scientists a significant step closer to industrial applications like flexible displays and photosensors.
Silicon nanosheets are thin, two-dimensional layers with exceptional optoelectronic properties very similar to those of graphene. Albeit, the nanosheets are...
Enzymes behave differently in a test tube compared with the molecular scrum of a living cell. Chemists from the University of Basel have now been able to simulate these confined natural conditions in artificial vesicles for the first time. As reported in the academic journal Small, the results are offering better insight into the development of nanoreactors and artificial organelles.
Enzymes behave differently in a test tube compared with the molecular scrum of a living cell. Chemists from the University of Basel have now been able to...
20.03.2017 | Event News
14.03.2017 | Event News
07.03.2017 | Event News
24.03.2017 | Materials Sciences
24.03.2017 | Physics and Astronomy
24.03.2017 | Physics and Astronomy