Power ultrasound assisted mixing effects on bread physical properties

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Power ultrasound assisted mixing effects on bread physical properties

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 densi...

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Bibliographic Details
Main Authors:	Che Pa, Nasrul Fikry, Chin, Nyuk Ling, Yusof, Yus Aniza, Ab. Aziz, Norashikin
Format:	Article
Language:	English
Published:	Elsevier 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/47834/ http://psasir.upm.edu.my/id/eprint/47834/1/47834.pdf

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