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SEPTEMBER 2011 (published: 01.09.2011)
Number 2(12)
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Influence of ultrasound on indicators of ready small a piece bakery product.
Antufiev V.T., Ivanova M.A.
Keywords: batch, ultrasound, porosity, oven loss decrease
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Influence of ultrasound on indicators of ready small a piece bakery product.
The purpose of spent researches is research of influence of ultrasound on indicators of ready small a piece bakery product from premium wheat flour. It is experimentally confirmed that ultrasound application on batch stages well influences a crumb condition, oven loss, time of a batch and reduces power inputs to the given process. Preliminary experiments in the presence of an ultrasonic field have yielded positive results. Oven loss has decreased for 2 %, the thickness of a crust of a baked product has made 1,3 mm whereas at a batch in usual furnaces, it makes 2 mm.
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Keywords: batch, ultrasound, porosity, oven loss decrease
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License