Bubbles in Bread - It's Just Air But It Matters

Press/Media: Research


Bubbles in food are functional and may be considered an “ingredient”, since they lend a distinctive quality of texture, appeal and luxury, depending on gas content and bubble distribution.

Not only do they have to be cleverly incorporated and balanced during processing, they also need to be stabilised in the food’s final incarnation, so they can withstand transportation and serving.


A group of 15 researchers from Malaysia braved the cold British winter in January this year, to attend a workshop on innovations in aerated food processing, along with 14 other researchers from Britain, under the Newton Ungku Omar Fund Researcher Links initiative.

I led the Malaysian team, which also comprised two mentors, 10 young lecturers representing local public and private universities, a researcher from the Malaysian Agricultural Research and Development Institute (Mardi), and another from the Malaysian food industry. Prof Grant Campbell from the University of Huddersfield, a world-renowned expert in food aeration, led the British team, who acted as mentors for our team.

Period23 Apr 2017

Media coverage


Media coverage