h a l f b a k e r y
Baker Street Irregulars
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Create a loaf consisting of an auxetic
sponge foam. The substance from which
the loaf is made is elastic at room
temperature, but softens at some oven-
achievable temperature. A hot liquid is
whipped into a foam, then left to freeze by
cooling. It is then packed into an enclosed
that the walls of the bubbles buckle
inwards, heated to the point where it
softens, but doesn't melt, then cooled
again. It then becomes an elastic loaf
which expands in all directions when
This has several interesting features as a
food. It will soak up sauce, soups and
spreads if stretched in their presence, so
for example a crumpet would soak up lots
of butter and release lots more than usual
into the mouth when chewed. It would be
extremely chewy, because it would defend
itself against mechanical deformation by
the teeth, so satiation would occur more
quickly - possible weight loss. On
reaching the stomach, the bolus would
expand in all directions, so it would be
more filling. It would also slow the
absorption of nutrients, which could be
useful for diabetics.
||Right, thanks, i'll look into that. So, it melts at oven-type temperatures?
||Well, it can be done by heating polyurethane foam, and there are auxetic foams which are biologically inert, so it doesn't seem unfeasible. There are foams which gradually release medication in response to flexing, for example. It would be possible to alter the pharmacokinetics of substances this way, for instance monosaccharides, so for example you could avoid hypos in diabetes. I'm trying to think of another application. Some sort of complex carbohydrate, maybe as a colloid.
||Soya contains saponins. Might that not contribute to the foaming?
||Hmm, Swiss Cheese Effect. How ironic.