The effectiveness of ultrasound bath and probe treatments on the quality of baking and shelf life of cupcakes
Abstract Uniform dispersion of emulsion particles of cake batter is very effective on the quality of the final product. A proper aeration process can produce a favorable spongy texture and desirable qualities in the product. Air containment and uniform distribution with smaller particles in the enti...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-06-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1595 |