A high intensity ultrasonic treatment method and apparatus for use with existing commercial dough/batter mixer to enhance rheological, aeration and textural properties of bakery products which improves overall quality via processing method.

 

Bakery products including breads and cakes form a major part of our diet both local and internationally. A typical baked product is not only graded by its taste but also its textural quality as contributed by the gas bubbles and the aerated structure. The technology/product is capable to modify and improve aerated structure of baked products and contribute to good textural and mouthfeel properties. It allows manufacturers to have a wider control of textural properties and overall quality of a product range without using other food ingredients.  

 

The mixing bowl of an existing mixer system is located at the center of the ultrasonic bath tank filled with water. The electric energy received in the ultrasonic transducer mounted on the ultrasonic stainless steel bath is converted into mechanical expansion and contractions in the piezoelectric transducer leading to pressure waves being transmitted into the water and then material in the mixing bowl as acoustic cavitation. The propagation of high intensity ultrasonic waves into mixed material such as dough/batter creates and modifies bubbles structure of the mix which later form bubbles size and distribution of the aerated baked product and hence gives a textural effect

 

This product requires a one-time investment cost for a wider control of aerated and textural properties of baked products. It saves cost in terms of reduced usage of aeration promoting ingredients in bakery products

 

Consumers have a better product in term of texture and appearance without using addictive ingredient 

 

Researcher

 

Associate Professor Ir. Dr. Chin Nyuk Ling

Department of Process and Food Engineering, Faculty of Engineering,

Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

Email : chinnl@upm.edu.my

Date of Input: 29/07/2019 | Updated: 29/07/2019 | asrizam