UNCONVENTIONAL METHODS AND TECHNIQUES OF TREATMENT IN ORGANIC FARMING AND PROCESSING THE EFFECTS OF SONICATION ON THE HARDNESS OF SHORTCAKES

Abstract

This study analyzed the effects of the action of ultrasounds with various frequencies on
hardness of shortcakes originating from organic raw materials and processing. The
shortcakes were made from white and wholemeal flours obtained from ancient einkorn
wheat, enriched with 10%, 20% or 30% additions of strawberry pomace. Prior to baking,
the dough was subjected for 20 minutes to the action of ultrasounds with frequencies of
20 or 100 kHz by 20 min. The hardness of shortcakes was measured using a Multitest 1-i
tensile and compression test system.

It has been found that the sonication of the dough changed the hardness of shortcakes
baked from einkorn flour with the addition of strawberry pomace. The direction and
magnitude of changes of the shortcakes hardness depended on both the frequency of
applied ultrasounds and the quantity of added pomace. In most cases, the 20 kHz
sonication lowered the shortcakes hardness in comparison to the control sample i.e.
shortcakes baked from dough not treated with ultrasounds. The 100 kHz ultrasounds
significantly lowered the hardness of shortcakes with a 30% addition of fruit pomace.