Power Ultrasound Assisted Mixing Effects on Bread Physical Properties

Pa, Nasrul Fikry Che; Chin, Nyuk Ling; Yusof, Yus Aniza; Aziz, Nuraini Abdul

doi:10.1016/j.aaspro.2014.11.009

Cited by 11 publications

(7 citation statements)

References 10 publications

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“…Additionally, water content and mobility is crucial for the occurrence of oxidative reactions, although this is very variable among bakery products (Besbes et al, 2016;Monteiro et al, 2016) making it difficult to compare the results of the present study with published reports in the literature. Herein, all formulations were packed in oxygen permeable polyethylene bags, but breads containing high level of tilapia-waste flour (BTF10%, BTF15%, and BTF20%) resulted in a firmer and more compact product, decreasing the amount of carbon dioxide retained by the gluten network, which contributes to the oxidation process (Pa, Chin, Yusof, & Aziz, 2014).…”

Section: Lipid and Protein Oxidationmentioning

confidence: 99%

Physicochemical stability of bread fortified with tilapia-waste flour

Monteiro

Mársico

Soares

et al. 2019

CyTA - Journal of Food

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The physicochemical stability of six bread formulations with different tilapia flour (BTF) levels (0%, 2.5%, 5%, 10%, 15%, and 20%) in substitution to wheat flour was investigated regarding moisture content, water activity (a w ), pH, instrumental color parameters, texture profile, lipid and protein oxidation on days 0, 2, 4, 6 and 8 at 25°C. BTF10%, BTF15%, and BTF20% displayed lower (P < 0.05) moisture, aw, lightness index, cohesiveness, springiness and resilience, and higher (P < 0.05) pH, redness index, yellowness index, hardness, chewiness, lipid and protein oxidation compared to BTF0%, BTF2.5%, and BTF5%. Nevertheless, pH drops, lipid and protein oxidation were less pronounced (P < 0.05) for BTF10%, BTF15%, and BTF20% during storage. Although quality loss has been observed in breads containing ≥ 10% TF, bread at 5% TF did not display altered traditional wheat bread physicochemical characteristics and may be an attractive alternative for the health food market.

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Section: Lipid and Protein Oxidationmentioning

confidence: 99%

Physicochemical stability of bread fortified with tilapia-waste flour

Monteiro

Mársico

Soares

et al. 2019

CyTA - Journal of Food

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“…Acoustic streaming can be seen as a nonintrusive way to stir liquids and generate mixing in a number of processes ranging from microfluidics [1,2] to organic chemistry and food processing [3][4][5]. A number of former studies focused on mixing enhancement at very small scales [6,7].…”

Section: Introductionmentioning

confidence: 99%

Chaotic mixing in an acoustically driven cavity flow

Henry

Miralles

et al. 2022

Phys. Rev. Fluids

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“…Ultrasound has been reported to assist dough mixing for improving the springiness, cohesiveness and resilience of cakes (Tan et al ., 2011), and ultrasound treatment also had a positive effect on fresh wet noodle quality, especially on the hardness and elasticity of noodles (Li et al ., 2020). Moreover, the bread volume increased when mixing assisted with ultrasound power compared with the control (Pa et al ., 2014). However, there are few reports on the effects of resting under ultrasound treatment on dough properties and noodles qualities.…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

Xing

Qiao

Yang

et al. 2021

Int J of Food Sci Tech

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Summary The effects of resting under ultrasonic treatment on the properties of whole wheat dough sheets and noodles were investigated. Compared with the control group, the resting time to reach the maximum breaking force and extensibility of whole wheat dough sheets treated with ultrasound was shortened by 20 min. The proportion of strongly bound water (T21) decreased, while the proportion of weakly bound water (T22) increased during resting, and the ultrasonic treatment could accelerate this moisture redistribution in the dough. The extent of the increase in gluten macropolymer and the decrease in –SH content of ultrasound‐treated wheat dough was higher than that of the control one during the initial 5–15 min resting, which could be related to the improvement of whole wheat dough extensibility. Whole wheat noodles showed a better breaking distance for 10 min of ultrasonic‐assisted resting. Ultrasonic treatment could be used to reduce the resting time of whole wheat dough sheets and improve the texture properties of noodles.

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Power Ultrasound Assisted Mixing Effects on Bread Physical Properties

Cited by 11 publications

References 10 publications

Physicochemical stability of bread fortified with tilapia-waste flour

Physicochemical stability of bread fortified with tilapia-waste flour

Chaotic mixing in an acoustically driven cavity flow

Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

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