Registration

From 13.00

Exhibition and poster set-up

From 13.00

Opening session

14.00 –15.30

                       Welcome and Scene Setting

Welcome and opening comments, Prof Leo Pyle

Opening Lecture: Thinking Outside the
     Bubble: Aeration Processes,
     Graeme Jameson (Australia)

Food aeration, including structure of bubble
     containing chocolates formed under
     vacuum and positive pressure, K Niranjan (UK)

Tea/coffee break

15.30 – 16.00

Oral presentations

16.00 – 18.00

Theme: Novel processing

Chair: Grant Campbell

Mixing bread doughs under highly soluble gas 
     atmospheres and the effect on bread crumb  
     texture: experimental results and  
     theoretical interpretation, Peter Martin (UK)

Aeration of biscuit doughs during mixing, Lucio,
     Cicerelli (UK)

Rheology and stability of fluids with
     monodisperse microbubbles, Robert Powell (USA)

Formation of porous structures in food and 
     biological materials with radiant energy under  
     vacuum, Tim Durance (Canada)

Mathematical models of crumpet formation,  
     Peter Sadd (UK)

Oral presentations

9.00 – 10.50

Theme: Bubble detection and quantification

Chair: Martin Scanlon

The structural image analysis of food foams  
     and aerated food products, José Aguilera  
     (Chile)

An acoustic sensor to measure bubbles in food  
     foams to monitor production, Penny Probert- 
     Smith (UK)

Using ultrasound to probe nucleation and  
     growth of bubbles in bread dough and to  
     examine the resulting cellular structure of  
     bread crumb, John Page (Canada)

Quantification of the structure of bread crust,  
     Hans Tromp (The Netherlands)

Poster and exhibition viewing, with tea/coffee

10.50 – 11.20

Oral presentations

11.20 – 12.30

Theme: Dairy foams

Chair: Graeme Jameson

Aerated milk protein-stabilized foams: A  
     comparison with whipped cream, Kirsty Allen
     (UK);

Stabilisation of the air phase in ice cream using
     alternative formulation routes, Andrew Cox  
     (UK);

Formation and stability of milk foams, Susana  
     Silva (UK)

Lunch

12.30 – 13.40

Rapid fire oral presentations of selected posters

13.40 – 15.00

Theme:
An Eclectic Overview of Food Aeration

Chair: K Niranjan

Bubbles in bread: Is the answer in the genes?  
     Gulay Mann (Australia)

Bubbles rising in line: champagne, lager, cider   
     John Harper (New Zealand)

Volume expansion of cake during baking and  
     its influence on cake qualities, Michèle  
     Marcotte (Canada)

Rheological and polymer molecular structure- 
     function relationships in gluten in relation to 
     breadmaking quality, Bogdan  Dobraszczyk  
     (UK)

Melt processing, foaming and rheological                characterisation of potato starch using a  
     Multipass Rheometer, Nitin Nowjee (UK)

Effect of the rheology of the continuous phase 
     on foaming process: viscosity-temperature  
     impact, Samir Mezdour (France)

Crumpet structures, Leo Pyle (UK)

Rheological and Storage Study of Hydrophillic 
     Gums on the Quality of Frozen Dough Pizza,  
     Ali Asghar (Pakistan)

Quantification of the expansion properties and 
     structure within extruded maize snack foods  
     using digital imaging, Stephen Pike (UK)

Investigating the bubble size distribution in  
     dough using ultrasound, Valentin Leroy (Canada)

Extended poster, exhibition and networking time, with tea/coffee

15.00 – 16.00

Oral presentations – parallel sessions

16.00 – 18.00

Session 1. Theme: Bread

Chair: Leo Pyle

Formation and growth of ice crystals in the gas
     pores of frozen bread dough, Béatrice Conde- Petit      (Switzerland)

Fractal and image analysis of sweet bread  
     bubble distribution; influence of  
     fermentation and mixing time, Gustavo 
     Gutiérrez-López (Mexico)

CO2 release during baking as a  
     relevant/irrelevant response parameter for  
     monitoring the bubble opening, Lu Zhang 
     (France)

Coupled heat and mass transfer in a solid foam
     with water phase transitions. Application to  
     a model foam and bread, Alain LeBail
     (France)

The influence of dietary fibres on bubbles  
     evolution during bread making, Annalisa Romano 
     (Italy)

Session 2. Theme: Bubble stability

Chair: Graeme Jameson

Effect of food foam microstructure under  
     pressure, Alex Heuer (UK)

Effects of multicomponent adsorbed films on  
     the stability of bubbles to disproportionation
     and to coalescence on their rapid expansion,
     Brent Murray (UK)

Mechanism of gas cell stability in  
     breadmaking, Baninder Sroan (USA)

Drainage and coarsening effects on the time- 
     dependent rheology of whole egg and egg  
     white foams and batters, Jeremy Spencer  
     (Canada)

Influence of pH on the molecular structure and
     bubble stabilising properties of α-lactalbumin,  
     Peter Wilde (UK)

Conference dinner

19.30 – 22.00

Oral presentations

9.00 – 10.50

Theme: Bread proving and baking

Chair: Martin Scanlon

In situ study of the proving and baking of  
     bread dough, from different recipes, by fast  
     X-Ray tomography, Guy Della Valle (France);

Bread dough proving. Modelling of dough  
     expansion and validation using confocal       
     microscopy and MRI. Application to frozen  
     dough; impact of the freezing rate on local 
     porosity, Alain LeBail (France)

Role of the crust formation on local expansion  
     during bread baking, Tiphaine Lucas (France)

X-ray tomography of structure formation in       
     bread and cakes during baking, Martin  
     Whitworth (UK)

Poster and exhibition viewing, with tea/coffee

10.50 – 11.20

Oral presentations

11.20 – 13.00

Theme: Sensory and textural aspects

Chair: K Niranjan

Micromechanical modelling of the fracture 
     response of bubbly food foams, Jozef Kokini
     (USA)

Structural basis and process requirements
     for corn-based products crispness,  
     Guy Della Valle (France)

Influence of lipids on texture properties of         
     bread, Rossella Di Monaco (Italy)

Relating oral processing to in-mouth perception
     of foam, Marcel Minor (The Netherlands)

Lunch, with poster and exhibition viewing

13.00 – 14.00

Closing session

14.00 – 16.00

Theme:
Bubbles in Food: past, present and future

Chair: Grant Campbell

Bubbles in volcanoes, David Pyle (UK)

A history of pizza, David Ovadia (USA)

History of aerated chocolate, Stephen Beckett (UK)

A history of aerated foods plus closing comments,
     Grant Campbell (UK)

Tea/coffee, take down posters and exhibition stands

16.00 – 16.30

Conference ends

16.30

A simple microfluidic device to generate an  
     aerated food gel with controlled  
     monodispersed gas microbubbles,  
     Pedro Bouchon (Chile)

Quantification of the structural changes in foams
     stabilized by proteins via image analysis, Juan C
     Germain and José M Aguilera (Chile)

Bread pore quantification by cryo-scanning electron
     microscopy images, Ursula Gonzales Barron and
     Francis Butler- Ireland

Image analysis of cell size distributions in bread
     products to assess the effect of flour properties and
     process conditions, David Cliffe (UK)

Fractal characterization of cell distribution in crumb
     and rheological properties of dough as
     influenced by enzyme activity, G Calderón-
     Domínguez, J Chanona- Pérez, R Farrera-Rebollo
     and GF Gutiérrez- López (Mexico)

Image analysis for characterization of microwaved
     bread cells, ME Sánchez-Pardo, A Ortíz-Moreno,
     R Mora-Escobedo, JJ Chanona-Pérez and GF
     Gutiérrez- López (Mexico)

Measuring technique for the determination of
     bubbles in baked goods, A Romano, N Romano, G
     Mele, F Terribile, P Masi (Italy)

Three dimension visualization of internal structure
     of white bread and correlation with permeability,
     Kei Tao, Ken-ichi Kudoh, Toshiro Higuchi, Isao
     Suzuki (Japan)

Ultrasonic evaluation of the effects of bubble
     growth on the mechanical properties of
     chemically fermenting dough, GG Bellido*, MG
     Scanlon, and JH Page (Canada)

On the mechanisms of bubble expansion during
     bread baking: a simulation approach, M Wagner,
     T Lucas, C Doursat, D Flick, G Trystram  (France)

Thermomechanical behavior of a solid foam with
     phase change; application to chilling and
     freezing of a bread crumb, Alain Le-Bail and Pablo
     Ribotta (France, Argentina)

Permeability of bubbles stabilized by proteins, Juan
     C Germain, José M Aguilera, Hugo Gloria-
     Hernández and Guy Mayor (Chile, Switzerland)

Characterisation of extruded starch snackfood
     porosity using x-ray microtomography, AG
     Plews, MJ Kershaw, PD Lee (UK)

Modelling of starchy products volume expansion: a
     review, Michèle Marcotte (Canada)

Kinetics of gelatinisation and crumpet structure
     formation, DL Pyle (UK)

Degassing of dough pieces during sheeting, Susanna
     SJ Leong and Grant M Campbell (UK)

Bran in bread: A review of the mechanisms by
     which inclusion of bran affects loaf volume and
     bread quality, Grant M Campbell (UK)

Yielding of weak particulate gels via fractures:
     aging of food emulsions, R A Penfold, G C Barker,
     D J Hibberd, B P Hills, A R Mackie, M M Robins
     and A D Watson (UK)

Study of the dynamics and size distributions of air
     bubbles during mixing in a continuous food
     mixer,Kiran V Vyakaranam and Jozef L Kokini
     (USA)

Expansion of  Dough under Sudden Pressure Release
     Leaelaf Hailemariam, Martin Okos and Osvaldo
     Campanella (USA)

Probing the permeability for gas of layers adsorbing
     onto the gas/water interface, Theo B.J. Blijdenstein,
     and Simeon S. Stoyanov (Netherlands)

Interfacial Shear Rheometry - What can we get out
     of this powerful methodology? Theo B.J. Blijdenstein,
     Matt Golding, Peter Versluis, Simeon S. Stoyanov and
     Hyun-Jung Kim (Netherlands)

Effect of bran level and particle size on aeration of
     bread dough during mixing, G.M. Campbell (UK)

Bubbles in bread: Is the answer in the genes?  
     Gulay Mann (Australia)

Bubbles rising in line: champagne, lager, cider   
     John Harper (New Zealand)

Volume expansion of cake during baking and  
     its influence on cake qualities, Michèle  
     Marcotte (Canada)

Rheological and polymer molecular structure- 
     function relationships in gluten in relation to 
     breadmaking quality, Bogdan  Dobraszczyk  
     (UK)

Melt processing, foaming and rheological                characterisation of potato starch using a  
     Multipass Rheometer, Nitin Nowjee (UK)

Effect of the rheology of the continuous phase 
     on foaming process: viscosity-temperature  
     impact, Samir Mezdour (France)

Crumpet structures, Leo Pyle (UK)

Rheological and Storage Study of Hydrophillic 
     Gums on the Quality of Frozen Dough Pizza,  
     Ali Asghar (Pakistan)

Quantification of the expansion properties and 
     structure within extruded maize snack foods  
     using digital imaging, Stephen Pike (UK)

Investigating the bubble size distribution in  
     dough using ultrasound, Valentin Leroy (Canada)

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