logo

Heston says yes, biscuits taste better when they are dunked

   
   
  Heston-pr
20 Nov 2012 15:47:12.558

PA 336/12

Food experts at The University of Nottingham have helped Heston Blumenthal scientifically answer a question that has bothered him since childhood — yes, chocolate biscuits do taste better after they’ve been dunked in tea. Now he wants to produce an academic paper on the subject.

The team from the Division of Food Sciences in the School of Biosciences came to the Michelin Star chef’s aid during the filming of his latest Channel 4 TV series – Heston’s Fantastical Food. The results will be shown tonight in episode three of the new series which goes out on Channel 4 at 9pm on Tuesday nights.

The lab tests were carried out with the help of Dr Ian Fisk and his team. They had the TV chef hooked up to their special MS-NOSE mass spectrometer in their specially equipped Flavour labs. Heston said: “If you have chocolate on one side, if it melts a bit, you get a velvety smooth texture and then the delicious flavour as a result."

Click here for full story

Dr Ian Fisk, an expert in food chemistry whose research focuses on aroma and taste, said: “Heston always makes the real science of food approachable. This is a good example, if a little quirky, of the science that exists behind normal food.”

Using a high powered X-ray Micro-computed Tomography scanner called the Nanotom the Nottingham scientists also helped Heston look at the structure of dunked and undunked biscuits.

Professor Sacha Mooney, from the University’s Division of Agricultural & Environmental Sciences, said: “Our X-ray scanner is mainly used for looking inside plant and soil structures, and even though we have previously scanned some chocolate bars, it was a first for us to actually look how the structure inside a biscuit changes after dunking. The high resolution of the scanner means that we can visualise even the smallest of changes that occur at only a few microns. The work was a great excuse to have a few tea breaks!”

He was taken to the flavour labs where the special MS-NOSE was used to understand the changes that occurred in the biscuit when it was dunked and could explain Heston’s reactions to the aroma of the biscuit and the changes that occurred in these responses when it was dunked.

The researchers, who are based on The University of Nottingham’s Sutton Bonington Campus, are no strangers to media interest. Their work on salt content in food and probiotics recently generated wide media interest. The Nanotom is an interdisciplinary piece of equipment that can analyse anything from soils and sediments, to chunks of pavement, archaeological remains and chocolate bars.

Heston’s Fantastical Food is attracting around two million viewers and supersizes ordinary food like biscuits and breakfast. The University of Nottingham will feature in the programme due for broadcast on Tuesday 20th November.

ENDS

For up to the minute media alerts, follow us on Twitter

Notes to editors: The University of Nottingham, described by The Sunday Times University Guide 2011 as ‘the embodiment of the modern international university’, has 40,000 students at award-winning campuses in the United Kingdom, China and Malaysia. It is ranked in the UK's Top 10 and the World's Top 75 universities by the Shanghai Jiao Tong (SJTU) and the QS World University Rankings. It was named ‘the world’s greenest university’ in the UI GreenMetric World University Ranking 2011.

More than 90 per cent of research at The University of Nottingham is of international quality, according to the most recent Research Assessment Exercise. The University’s vision is to be recognised around the world for its signature contributions, especially in global food security, energy & sustainability, and health. The University won a Queen’s Anniversary Prize for Higher and Further Education in 2011, for its research into global food security.

Impact: The Nottingham Campaign, its biggest ever fund-raising campaign, will deliver the University’s vision to change lives, tackle global issues and shape the future. More news

Story credits

More informationis available from Dr Ian Fisk, at The University of Nottingham, on +44 (0)115 9516037, ian.fisk@nottingham.ac.uk;

Lindsay Brooke

Lindsay Brooke - Media Relations Manager

Email: lindsay.brooke@nottingham.ac.uk Phone: +44 (0)115 951 5751 Location: University Park

Additional resources

No additional resources for this article

Related articles

Reducing salt in crisps without affecting the taste

Published Date
Thursday 16th February 2012

Gut reaction how do probiotics work?

Published Date
Thursday 14th June 2012

Student-run farmers' market wins 'Food Oscar'

Published Date
Thursday 29th November 2012

Michelin Star chef puts architecture on the menu

Published Date
Thursday 21st January 2010

News and Media - Marketing, Communications and Recruitment

The University of Nottingham
C Floor, Pope Building (Room C4)
University Park
Nottingham, NG7 2RD

telephone: +44 (0) 115 951 5765
email: communications@nottingham.ac.uk