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Dr Grant Campbell, Dr Peter Martin
Applications accepted all year round
Self-Funded PhD Students Only
About the Project
Cereal-based foods such as bread, cakes and biscuits gain their distinctive appeal from an aerated structure. Understanding the creation and control of this aerated structure is therefore key to mastering the manufacture of these products. However, understanding bubble behaviour in foods is challenging. In healthy versions such as wholemeal bread, the bran particles interfere with the creation of the aerated structure. This project will therefore aim to understand the interactions between bubbles and healthy ingredients such as bran throughout processing, in order to facilitate the production of healthy cereal-based foods that retain their appealing palatability.
Funding Notes
Candidates should have a first class or upper second class degree in chemical engineering, food science or a related discipline, and should be numerate.
References
Campbell GM (2003) “Aerated Foods” Pages 55-61 in Encyclopedia of Food Sciences and Nutrition, 2nd Edition, Caballero B, Trugo L and Finglas P (Eds.), Elsevier Science Ltd, Oxford, UK.
Campbell GM and Mougeot E (1999) “Creation and characterisation of aerated food products.” Trends in Food Science and Technology 10, 283-296.
Campbell GM (2003) “Bread Aeration.” Pages 352-374 in Breadmaking: Improving Quality, Stan Cauvain (Ed.), Woodhead Publishing Ltd., Cambridge, UK.
Chin N-L and Campbell GM (2005) “Dough aeration and rheology. I. Effects of mixing speed and headspace pressure on mechanical development of bread doughs.” Journal of the Science of Food and Agriculture 85(13), 2184-2193.
Chin N-L and Campbell GM (2005) “Dough aeration and rheology. II. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough.” Journal of the Science of Food and Agriculture 85(13), 2194-2202.
Chin N-L, Martin PJ and Campbell GM (2005) “Dough aeration and rheology. III. Effect of the presence of gas bubbles on measured bulk rheology and work input rate.” Journal of the Science of Food and Agriculture 85(13), 2203-2212.
Chin N-L, Martin PJ and Campbell GM (2005) “Dough aeration and rheology. III. Effect of the presence of gas bubbles on measured bulk rheology and work input rate.” Journal of the Science of Food and Agriculture 85(13), 2203-2212.
Campbell GM, Ross M and Motoi L (2008) “Bran in bread: effects of particle size and level of wheat and oat bran on mixing, proving and baking.” Pages 337-354 in Bubbles in Food 2: Novelty, Health and Luxury, Campbell GM, Scanlon MG and Pyle DL (Eds.), Eagan Press, USA.
Campbell GM (2008) “A history of aerated foods.” Pages 1-21 in Bubbles in Food 2: Novelty, Health and Luxury, Campbell GM, Scanlon MG and Pyle DL (Eds.), Eagan Press, USA.
Campbell GM and Mougeot E (1999) “Creation and characterisation of aerated food products.” Trends in Food Science and Technology 10, 283-296.
Campbell GM (2003) “Bread Aeration.” Pages 352-374 in Breadmaking: Improving Quality, Stan Cauvain (Ed.), Woodhead Publishing Ltd., Cambridge, UK.
Chin N-L and Campbell GM (2005) “Dough aeration and rheology. I. Effects of mixing speed and headspace pressure on mechanical development of bread doughs.” Journal of the Science of Food and Agriculture 85(13), 2184-2193.
Chin N-L and Campbell GM (2005) “Dough aeration and rheology. II. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough.” Journal of the Science of Food and Agriculture 85(13), 2194-2202.
Chin N-L, Martin PJ and Campbell GM (2005) “Dough aeration and rheology. III. Effect of the presence of gas bubbles on measured bulk rheology and work input rate.” Journal of the Science of Food and Agriculture 85(13), 2203-2212.
Chin N-L, Martin PJ and Campbell GM (2005) “Dough aeration and rheology. III. Effect of the presence of gas bubbles on measured bulk rheology and work input rate.” Journal of the Science of Food and Agriculture 85(13), 2203-2212.
Campbell GM, Ross M and Motoi L (2008) “Bran in bread: effects of particle size and level of wheat and oat bran on mixing, proving and baking.” Pages 337-354 in Bubbles in Food 2: Novelty, Health and Luxury, Campbell GM, Scanlon MG and Pyle DL (Eds.), Eagan Press, USA.
Campbell GM (2008) “A history of aerated foods.” Pages 1-21 in Bubbles in Food 2: Novelty, Health and Luxury, Campbell GM, Scanlon MG and Pyle DL (Eds.), Eagan Press, USA.
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