Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough

Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough

This study investigates the effects of multi-frequency ultrasound treatment on the quality of frozen dough. We analyzed frozen wheat dough comprehensively for texture, viscosity, rheology, and structural quality characteristics under multi-frequency ultrasound (20 kHz, 20/40 kHz, and 20/40/60 kHz) w...

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Bibliographic Details
Main Authors: Zahoor Ahmed, Bin Xu, Umar Farooq, Muhammad Faisal Manzoor, Mohamed F. Awad, Jawad Ashraf, Tabussam Tufail, Gholamreza Abdi
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Ultrasonics Sonochemistry
Subjects:
Multi-frequency ultrasound
Frozen dough
Time duration
Structure
Quality
Online Access:http://www.sciencedirect.com/science/article/pii/S135041772400364X
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http://www.sciencedirect.com/science/article/pii/S135041772400364X

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