Koksel Filiz, Scanlon Martin G, Page John H
Department of Food Science, University of Manitoba Winnipeg, MB, Canada, R3T 2N2.
Department of Food Science, University of Manitoba Winnipeg, MB, Canada, R3T 2N2.
Food Res Int. 2016 Nov;89(Pt 1):74-89. doi: 10.1016/j.foodres.2016.09.015. Epub 2016 Sep 12.
Investigation of dough mechanical properties using low-intensity ultrasound is now reasonably well established. In this review, an introduction to the fundamentals of ultrasound propagation in non-scattering and in scattering media is followed by several examples of how low-intensity ultrasound is used as a research tool for exploring the bubble size distribution in breadmaking dough and evaluating dough's mechanical properties. Utilization of ultrasonic techniques for quantitative assessments of bubbly dough structure and characterization of dough mechanical properties as affected by dough formulation are pointed out.
利用低强度超声研究面团的机械性能现已得到较好的确立。在本综述中，首先介绍了超声在非散射和散射介质中传播的基本原理，随后列举了几个例子，说明低强度超声如何作为一种研究工具，用于探索面包制作面团中的气泡尺寸分布以及评估面团的机械性能。文中指出了利用超声技术对气泡状面团结构进行定量评估以及对面团机械性能受面团配方影响的特性进行表征的方法。
