Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water.

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.