期刊
出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.aaspro.2014.11.009
关键词
Ultrasound; dough mixing; aeration mechanism; physical properties of bread
资金
- Ministry of Science, Technology and Innovation of Malaysia [03-01-04-5F0955]
Power ultrasound was applied during in-situ bread dough mixing process at power level of 1.00, 1.50, 2.05 and 2.50 kW for time durations of 10, 20, 30 and 40 min. Well mixed doughs were subjected to standard proofing and baking processes where physical properties of bread like mass, volume and density were investigated. Power ultrasound significantly (P < 0.05) altered the physical properties of bread with bread volume increase by 19%, while bread mass and density reduced by 2.1% and 17%, respectively at maximum ultrasound power of 2.50 kW for exposure of 40 min. (C) 2014 The Authors. Published by Elsevier B.V.
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