Investigation of dough mechanical properties using low-intensity ultrasound is now
reasonably well established. In this review, an introduction to the fundamentals of ultrasound …

Ultrasonic assessments of the properties of dough have been used over the past 15–20
years to complement studies of dough properties that use other physical testing techniques …

Interactions between water, gluten and starch during dough mixing alter the aeration
properties of dough. Effects of composition on dough gas volume fraction and relative …

Longitudinal ultrasonic waves were used to investigate effects of preparation and frozen
storage time on the rheological properties of noodles. Noodles prepared with and without …

The feasibility of using ultrasound as a tool for quantitatively measuring dough's bubbly
microstructure was explored. The bubble size distribution (BSD) and its evolution due to …

Altering the properties of dough by reducing sodium chloride (NaCl) content affects aeration
processes during mixing. The effect of NaCl concentration on the bubble size distribution …

Background and objectives Noodles are a traditional staple of the Asian diet, and ensuring
quality during production is important for both producers and consumers. Ultrasound is …

The use of low‐intensity ultrasound in the food industry is a field with a very promising future.
Ultrasonic characterization of food is not extensive and is still mostly restricted to the …

The free amino acid asparagine is the main precursor to formation of acrylamide, a probable
carcinogen, in bakery products. Therefore, it is critical to understand if reducing free …