ArticleInternational journal of food science2024
Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water.
Article in International journal of food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water.Scientific reports · 2025Article
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9 authors.
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Abstract
This study developed a technology to prepare cupcakes with a reduced sodium content from fine whole-ground wheat flour and ozonated water. Cavitation technology was utilised to reduce the sodium content, to shorten the cooking time, and to improve the consistency of the dough by accelerated churning. The dough was obtained by cavitation loosening under compressed air pressure and increasing the speed to 900 rpm. The cupcake preparation was accelerated by increasing the number of revolutions, resulting in a more saturated dough and a two-to-threefold volume increase. This approach produced a product of good quality and eliminated baking powder from the recipe. The optimal parameters for preparing dough using accelerated ozone cavitation technology were determined: an ozone concentration of 3 mg/cm
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