Ultrasound and Baking?
Engineers researching how ultrasound could be used to improve industrial baking have received £500,000 in government funding to commercialise the technology.
According to the researchers at Heriot-Watt University, the technique could reduce the processing time and therefore the energy usage of baking, reduce wastage and improve the texture of products in the growing gluten-free market.
Although they wouldn’t reveal how the technology worked, they said that applying ultrasonic waves to baking dough helped to regulate...