Bubbles in bakery and confectionery products

Research output: Contribution to specialist publicationArticle


The importance of bubbles in bakery and confectionary products in terms of profitability and health is presented. Bubbles impart luxury and novelty to foods, and is also a major driver for the food industry. They are cheap, non-toxic, attractive, offers versatility to food and is an important ingredient to many food items. It has high commercial importance because the product is replaced with air and sold at the same price. The 52nd Technology Conference of the Biscuit, Cake, Chocolate and Confectionary Association (BCCCA) that held at Birmingham in April 2005, also focused on the topic 'Bubbles in bakery and confectionary products'.

Original languageEnglish
Number of pages3
Specialist publicationFood Science and Technology
Publication statusPublished - Dec 2005
Externally publishedYes


Dive into the research topics of 'Bubbles in bakery and confectionery products'. Together they form a unique fingerprint.

Cite this