Ultrasound-aided mixing of sponge cake batter

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Ultrasound-aided mixing of sponge cake batter

The effect of ultrasound-assisted mixing of cake batter and its effect on baked cakes were studied. The Box-Behnken design was used to optimize the experimental condition of cake batter mixing. This involved three factors, i.e. mixing time, mixing speed and cake loading before conducting experiments...

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Bibliographic Details
Main Author:	Tan, Mei Ching
Format:	Thesis
Language:	English
Published:	2011
Subjects:	Pancakes, waffles, etc. Batter - Mixing
Online Access:	http://psasir.upm.edu.my/id/eprint/77594/ http://psasir.upm.edu.my/id/eprint/77594/1/FK%202011%2042%20ir.pdf

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