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...
| 主要な著者: | , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier
2014
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/47834/1/47834.pdf |