摘要：Uniform dispersion of emulsion particles of cake batter is very effective on the quality of the final product. A proper aeration process can produce a favorable spongy texture and desirable qualities in the product. Air containment and uniform distribution with smaller particles in the entire texture would be effective in achieving these goals. One of the newest physical methods to accomplish this matter is the use of ultrasound waves. The aim of this study was to investigate the effect of sounding the cake batter using two types of baths and ultrasound probes with two intensities (70% and 100%) over 0, 4, 6, and 8 min on the quality of cake baking and its shelf life. Porosity, cake texture and sensory acceptance, symmetry and uniformity indicator, water activity, and mold and yeast test for cake samples were taken during 14 days of storage in a factorial design. Examining the results showed that the probe ultrasound waves directly affected the quality of the cake, both bath and probe ultrasound types, which were applied for 6 min, improved the desired characteristics, while the increase in sounding time for up to 8 min decreased these parameters.
