Bubbles in bakery and confectionery products

Grant Campbell

Bubbles in bakery and confectionery products

Research output: Contribution to specialist publication › Article

Abstract

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 language	English
Pages	23-25
Number of pages	3
Volume	19
No.	4
Specialist publication	Food Science and Technology
Publication status	Published - Dec 2005
Externally published	Yes

Access to Document

http://fstjournal.org/unrestricted-magazine/archive/19-04-2005/index.html#/1/Licence: Unspecified

Cite this

@misc{80067cdccea44dbebec7e69b4a1f5336,

title = "Bubbles in bakery and confectionery products",

abstract = "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'.",

author = "Grant Campbell",

year = "2005",

month = dec,

language = "English",

volume = "19",

pages = "23--25",

journal = "Food Science and Technology",

issn = "1475-3324",

publisher = "Institute of Food Science and Technology (IFST)",

}

TY - GEN

T1 - Bubbles in bakery and confectionery products

AU - Campbell, Grant

PY - 2005/12

Y1 - 2005/12

N2 - 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'.

AB - 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'.

UR - http://www.scopus.com/inward/record.url?scp=30344451392&partnerID=8YFLogxK

UR - http://fstjournal.org/

M3 - Article

AN - SCOPUS:30344451392

VL - 19

SP - 23

EP - 25

JO - Food Science and Technology

JF - Food Science and Technology

SN - 1475-3324

ER -

Bubbles in bakery and confectionery products

Abstract

Access to Document

Other files and links

Fingerprint

Cite this