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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Elsevier
2014
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my.upm.eprints.478342016-07-13T04:33:32Z http://psasir.upm.edu.my/id/eprint/47834/ Power ultrasound assisted mixing effects on bread physical properties Che Pa, Nasrul Fikry Chin, Nyuk Ling Yusof, Yus Aniza Ab. Aziz, Norashikin 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. Elsevier 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/47834/1/47834.pdf Che Pa, Nasrul Fikry and Chin, Nyuk Ling and Yusof, Yus Aniza and Ab. Aziz, Norashikin (2014) Power ultrasound assisted mixing effects on bread physical properties. Agriculture and Agricultural Science Procedia, 2. pp. 60-66. ISSN 2210-7843 http://www.sciencedirect.com/science/article/pii/S2210784314000102 10.1016/j.aaspro.2014.11.009 |
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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. |
| format |
Article |
| author |
Che Pa, Nasrul Fikry Chin, Nyuk Ling Yusof, Yus Aniza Ab. Aziz, Norashikin |
| spellingShingle |
Che Pa, Nasrul Fikry Chin, Nyuk Ling Yusof, Yus Aniza Ab. Aziz, Norashikin Power ultrasound assisted mixing effects on bread physical properties |
| author_facet |
Che Pa, Nasrul Fikry Chin, Nyuk Ling Yusof, Yus Aniza Ab. Aziz, Norashikin |
| author_sort |
Che Pa, Nasrul Fikry |
| title |
Power ultrasound assisted mixing effects on bread physical properties |
| title_short |
Power ultrasound assisted mixing effects on bread physical properties |
| title_full |
Power ultrasound assisted mixing effects on bread physical properties |
| title_fullStr |
Power ultrasound assisted mixing effects on bread physical properties |
| title_full_unstemmed |
Power ultrasound assisted mixing effects on bread physical properties |
| title_sort |
power ultrasound assisted mixing effects on bread physical properties |
| publisher |
Elsevier |
| publishDate |
2014 |
| url |
http://psasir.upm.edu.my/id/eprint/47834/1/47834.pdf http://psasir.upm.edu.my/id/eprint/47834/ http://www.sciencedirect.com/science/article/pii/S2210784314000102 |
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