Improve Aeration & Texture of Baked Goods Without Additives
Ultrasound Bath Aided Mixing System
Tags: Universiti Putra Malaysia, Malaysia, Agriculture & Food, Consumer Goods & Services
This technology enhances bakery products using an ultrasonic treatment method and apparatus integrated with a commercial dough/batter mixer. It employs high-intensity ultrasonic waves for acoustic cavitation, improving the rheological aeration and textural properties of bakery items without food additives. The ultrasonic waves, generated by transducers, create controlled bubble structures for better aeration and texture, offering a premium market distinction. Applications include the bakery industry, improving the appearance and mouthfeel of products like bread and cakes.
IP Type or Form Factor: Patent Pending; Process & Method; Design
TRL: Not specified
Industry or Tech Area: Food & Beverage; Hospitality & Tourism
