Power ultrasound aided batter mixing for sponge cake batter

A high power ultrasound bath system has been used as a processing aid during sponge cake batter mixing in enhancing the mixing process to produce better quality of cake texture. The formulation for loading of 3 sponge cakes was mixed for 9 min at 90 rpm under different combinations of ultrasound pow...

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Veröffentlicht in:	Journal of food engineering 2011-06, Vol.104 (3), p.430-437
Hauptverfasser:	Tan, M.C., Chin, N.L., Yusof, Y.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aeration Batter mixing Biological and medical sciences Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Meat and meat product industries Sponge cakes Ultrasound
Online-Zugang:	Volltext
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