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Power ultrasound assisted mixing effects on bread physical properties


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


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.aaspro.2014.11.009
Publisher: Elsevier
Keywords: Ultrasound; Dough mixing; Aaeration mechanism; Physical properties of bread
Depositing User: Nabilah Mustapa
Date Deposited: 13 Jul 2016 04:33
Last Modified: 13 Jul 2016 04:33
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.009
URI: http://psasir.upm.edu.my/id/eprint/47834
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