Ultrasesin gofrete etkisi

The use of ultrasound has recently received significant attention in the food industry due to consumers' conscious and healthy food preferences, developing and changing consumption habits and especially new trends towards functional foods. The aim of this study of the improving the qualitative properties of the wafer sheets and providing the desired structure using ultrasound in wafer batters. Specifically, the aim of this project was to increase the porous texture with the necessary processing and quality properties by observing the effects of different ultrasound frequencies applied in the wafer sheets batter on the baked wafer sheet's structure and thus to obtain a high porous texture with a physical method. In this the study, it was observed that ultrasound application at 25 and 40 kHz changed the wafer properties. While this application caused to decrease in wafer weight with different time (15, 30, 45 and 60 min), batter showed different viscosity value. Applied 40 kHz ultrasound shown better result for stringy-batter texture by the way undesired gluten formation. On the other hand, the hardness of wafer sheet decreased as generally for two different ultrasound applications.