Foaming characteristics of ultrasound-treated whey protein solutions and their use as aerating agent in angel cake manufacture

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Foaming characteristics of ultrasound-treated whey protein solutions and their use as aerating agent in angel cake manufacture

The effect of ultrasound on foam properties of whey protein and its application on mixed batter and baked cakes were studied. Full factorial design was used to study the aeration and rheological properties of whey protein foam before and after its suspension was treated with ultrasound. This invo...

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Bibliographic Details
Main Author:	Tan, Mei Ching
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Whey - Analysis Food industry and trade - Research Baking
Online Access:	http://psasir.upm.edu.my/id/eprint/64741/ http://psasir.upm.edu.my/id/eprint/64741/1/FK%202014%20163IR.pdf

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