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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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Main Authors: Che Pa, Nasrul Fikry, Chin, Nyuk Ling, Yusof, Yus Aniza, Ab. Aziz, Norashikin
Format: Article
Language:English
Published: Elsevier 2014
Online Access: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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spelling 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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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
_version_ 1643833996395675648
score 13.18916

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