University of Leicester scientists reveal hidden world of baking in new Matt Adlard book
The University of Leicester team behind the images used in 'The Science of Baking' by Matt Adlard (L-R: Dr Rachel Armitage, Dr Josh Smalley, Graham Clark and Natalie Allcock)
A team of specialists at the University of Leicester are behind the spectacular microscopic images showcased in the acclaimed new book The Science of Baking by Matt Adlard.
The striking visuals were captured usingstate of the art scanning electron microscopes (SEM) at the University of Leicester’s Core Biotechnology Services.
These advanced instruments allow researchers to magnify materials thousands of times, revealing intricate microstructures that are invisible to the naked eye.
The University of Leicester’s SEM technology has been able to magnify materials like caster sugar, icing sugar and granulated sugar to compare their surface topography and chemical composition.
They also compared different raising agents for bread such as fresh yeast and sourdough starter.
The images used in The Science of Bakingprovide a unique insight into the complex chemical changes that occur when creating delicious baked treats.
SEM images of a meringues prepared in different ways
For example, SEM images of meringues highlight clear structural differences. The overwhipped sample collapses into small, unstable bubbles that lose volume and fail to hold their shape when piped. The meringue with added cream of tartar, by contrast, forms a stronger, more stable bubble network, pipes well, and has a light, airy texture.
The team behind the images includes Natalie Allcock, Dr Rachel Armitage and Graham Clark, specialists in electron microscopy.
Scientific explanations of each bake have been provided by Great British Bake Offfinalist and Research Associate at the University of Leicester, Dr Josh Smalley.
The book, which was published in the UK earlier this month, has received high praise, including endorsements from new GBBO judge Nigella Lawson and Tom Kerridge.
Discussing his contribution to the book, Dr Josh Smalley said: “It has been such a joy over the past year to work with pastry chef Matt Adlard on this project, providing the in-depth scientific explanations and helping design the myriad of visual illustrations.
“My favourite feature of this book are the incredible microscope images of ingredients and bakes throughout its pages - all captured at the University of Leicester by our amazing technical professionals. I’m so thankful for their help on this. Their images are now going to be on everyone’s kitchen bookshelf around the world.”
