Food structure

Food structure is the arrangement of different components of the food. The structure of a food influences texture. Below is a collection of articles on food structure. To find out more about our food structure services get in touch – support@campdenbri.co.uk.

What causes bread dough to rise?

What causes bread dough to rise?

A great deal is written about the way that yeast produces carbon dioxide to leaven bread dough during proof. However, there are other gases such as ethanol a...


Blog
sourcing-ingredients

Sourcing ingredients from new suppliers – are you getting what you paid for?

One of the many effects of the coronavirus pandemic has been the disruption to the supply and availability of ingredients for the food industry.


Blog
Food colour – just how important is it?

Food colour – just how important is it?

Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour,


Blog
Food structure

Characterising the physical properties of food

This webinar explains how understanding physical properties can help you to improve or troubleshoot your product.


Webinar
Structure

Design and modelling of the impact of food structure on food texture

This project will develop an improved capability to design products with the required texture by modelling the effects of differences in structure.


Research project
Texture analysis – getting it right

Texture analysis – getting it right

Crispy, crunchy, chewy, firm, soft – all appealing adjectives found on food packaging - but what’s the importance of measuring how crunchy or how firm a food...


Blog
Cake fluffiness defined?

Cake fluffiness defined?

Cake ‘fluffiness’ is commonly used as a desirable quality for cakes and the term is regularly used in adverts and on the packaging of cake products.


Blog
Rheology

The importance of rheology

The importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food.


Video
Green donut

Physics in food manufacturing

An initiative from the Institute of Physics (IOP) recognises the food industry as an important sector


Blog
Food structure

Solve your food product problems

We are often approached by clients with questions related to the appearance, texture and rheology of their products.


Blog
Rheology

Save money without compromising your product

Increasing competition, rising ingredient prices and value-conscious shoppers are squeezing profits in food manufacturing.


Blog
Food structure

Food structure and image analysis

Many foods and food materials have a non–uniform structure and composition. They may contain bubbles, emulsions or multiple components. (Alix Cornish)


Video

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