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Ultrasound bread proofing technology close to commercialization
As per reports some bakeries and institutes across the European Union are testing a novel proofing system that can slash energy consumption by 60% using ultrasound generated water droplets instead of steam. Micro-droplet technology improves proofing because of high humidity levels, more uniform moisture distribution and an optimal heat and mass transfer in the dough. From an energy point of view, the technology could cut usage because it enabled bakers to reduce proofing times or lower proofing temperatures. From a product stand-point, breads are more uniform and fresher with higher volumes, and improved crispness in the crust. Both the high relative humidity and the small droplet size avoid the well-known product surface drying and condensation effects prevalent in conventional process.
Besides proofing, there is a possibility that bakers could use the technology for cooling breads. Instead of being sprayed into an enclosed space to provide moisture, the droplets are evaporated to chill air. This stream of air is then directed towards the bread to cool it.
