Power ultrasound assisted mixing effects on bread physical properties

Che Pa, Nasrul Fikry and Chin, Ling Nyuk and Yusof, Yus Artiza and Abd Aziz, Norashikin (2014) Power ultrasound assisted mixing effects on bread physical properties. In: ICAFE 2014 : XII International Conference on Agricultural and Food Engineering, 5-6 June 2014, New York, USA.



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.

Item Type:Conference or Workshop Item (Paper)
Uncontrolled Keywords:ultrasound; dough mixing; aeration mechanism; physical properties of bread
Subjects:Q Science > QD Chemistry
Divisions:Faculty of Engineering Technology > Department of Chemical Engineering Technology
ID Code:6504
Deposited By:Normajihan Abd. Rahman
Deposited On:30 Mar 2015 15:29
Last Modified:30 Mar 2015 15:29

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