A method and apparatus for high intensity ultrasonic treatment Of baking materials.
The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjuction with an existing commercial dough or batter mixer to enhance the rheological, aeration and textural properties of the dough or batter. This change in properties is a result of the ph...
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| Main Authors: | , , , |
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| Format: | Patent |
| Published: |
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/32196/ |
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