Crumpet Structures

摘要: Crumpets are made by heating fermented batter on a hot plate at around 230°C. The characteristic structure dominated vertical pores develops rapidly: has developed throughout 75% of the product height within 30s, which is far faster than might be expected from transient heat conduction through batter. Cooking complete 3 min. Image analysis based results X-ray tomography shows that voidage fraction approximately constant and there continual coalescence between larger although also steady level small bubbles trapped solidified We report here experimental studies shed light some mechanisms responsible for this structure, together with models key phenomena.Three aspects discussed here: role gas (carbon dioxide nitrogen) nuclei in initiating development; convective transfer inside developing pores; kinetics setting into an elastic solid structure. It shown conclusively carbon resulting fermentation stage play crucial as pore development: without these nuclei, result not porous but rather solid, elastic, inedible, gelatinized product. These tiny set final form source dominant largely driven the, initially explosive, release water vapour desorption dissolved dioxide. argued rapid evaporation, transport condensation steam growing provides important mechanism, pipe, transfer, process tested. continuous phase essential quality: using differential scanning calorimetry change visco-elastic properties suggest gelatinization. Unlike many thermally food processes rates such gelatinization cannot neglected. implications modelling development novel structures discussed.