The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.

Globally, the bakery industry has a target of reducing sodium content in bread products. However, removing salt results in changes in the quality of bread through effects on dough's gas phase during the breadmaking process. Using synchrotron X-ray microtomography, the objective of this study was to investigate how sodium reduction induced changes in the gas phase parameters (i.

Acoustic characterisation of liquid foams with an impedance tube.

Acoustic measurements provide convenient non-invasive means for the characterisation of materials. We show here for the first time how a commercial impedance tube can be used to provide accurate measurements of the velocity and attenuation of acoustic waves in liquid foams, as well as their effective "acoustic" density, over the 0.5-6kHz frequency range.