Abstract
Foamed cereal foods are a significant part of our daily diet. Colloidal and interfacial science principles provide insights on how to devise novel aerated cereal foods that may also address environmental and human health needs in our diets and for optimizing the sensory and nutritional quality of foamed cereal products. We review recent literature where colloidal science principles have been employed to understand relations between the creation of bubbles in food materials, bubble growth and interactions, and how this history governs the microstructure and the mechanical properties of foamed cereal products that are critical to the appearance and quality of a range of food products such as bread, cakes, snack foods and breakfast cereals. Product density, and its frequently measured corresponding quality equivalent, specific volume, are key considerations of both the visual appeal and the eating quality of foamed cereal products.
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