• Question: what did you get your PHD in?

    Asked by f1zak to Grant on 12 Mar 2013.
    • Photo: Grant Campbell

      Grant Campbell answered on 12 Mar 2013:

      My PhD was on the topic “The aeration of bread dough during mixing”. The bubbles that end up in bread and that give it its nice eating qualities, start out as bubbles in the dough. The yeast produces carbon dioxide gas which diffuses into those bubbles and makes them grow. The size and number of bubbles in the dough affects the size and number of bubbles in the bread, and is something the baker can control in order to give good bread structure. One important way that this is done is to mix dough under a partial vacuum, to control the amount of air in the dough. My PhD was largely on understanding why this works!

      Thanks for your question!

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