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Updated: Jun 9, 2025

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多频超声处理与不同的处理时间对冷小麦面团结构质量的影响

Zahoor Ahmed1, Bin Xu2, Umar Farooq3

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan.

Ultrasonics sonochemistry
|October 26, 2024
PubMed
概括

多频超声处理显著改善冷小麦面团的质量. 这种方法提高了弹性,降低了52.1%的硬度,并最大限度地减少了结造成的结构损坏.

关键词:
冷面团的面团是冷的多频超声波 多频超声波质量质量质量质量质量质量质量质量.结构 结构 是一个结构.时间持续时间时间持续时间.

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