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Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing

Dough fermentation in gluten-free bakery products is problematic due to the absence of gluten, which provides advantageous rheological properties. A thermodynamic sensor (TDS) system combined with an electronic nose was tested as an alternative to conventional methods monitoring dough development ba...

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Autores principales: Adamek, Martin, Zvonkova, Magdalena, Buresova, Iva, Buran, Martin, Sevcikova, Veronika, Sebestikova, Romana, Adamkova, Anna, Skowronkova, Nela, Mlcek, Jiri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823817/
https://www.ncbi.nlm.nih.gov/pubmed/36617133
http://dx.doi.org/10.3390/s23010534
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author Adamek, Martin
Zvonkova, Magdalena
Buresova, Iva
Buran, Martin
Sevcikova, Veronika
Sebestikova, Romana
Adamkova, Anna
Skowronkova, Nela
Mlcek, Jiri
author_facet Adamek, Martin
Zvonkova, Magdalena
Buresova, Iva
Buran, Martin
Sevcikova, Veronika
Sebestikova, Romana
Adamkova, Anna
Skowronkova, Nela
Mlcek, Jiri
author_sort Adamek, Martin
collection PubMed
description Dough fermentation in gluten-free bakery products is problematic due to the absence of gluten, which provides advantageous rheological properties. A thermodynamic sensor (TDS) system combined with an electronic nose was tested as an alternative to conventional methods monitoring dough development based on mechanical properties. In the first part, the configuration of the sensors in the thermodynamic system and their response to different heat-source positions, which significantly affect the output signal from the measurement system, were investigated. The practical contribution lies in the application of the measurements to the example of gluten-free doughs with and without edible insect enrichment. An optimized configuration of the thermodynamic system (one sensor on the inner wall of the container at the bottom and another in the middle of the container closer to the top of the dough) in combination with an experimental electronic nose was used for the aforementioned measurement. In some cases, up to 87% correlation between the signal from the TDS and the signals from a professional rheofermentometer Rheo F-4 (Chopin) was demonstrated. The differences between the results can be explained by the use of different techniques. Using a combination of sensor systems in one place, one time and one sample can lead to more comprehensive and robust results. Furthermore, it was shown that the fermentation activity increased in corn dough with the addition of insects compared to dough without the addition. In rice flour dough with the addition of edible insects, fermentation activity was similar to that of the flour without the addition.
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spelling pubmed-98238172023-01-08 Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing Adamek, Martin Zvonkova, Magdalena Buresova, Iva Buran, Martin Sevcikova, Veronika Sebestikova, Romana Adamkova, Anna Skowronkova, Nela Mlcek, Jiri Sensors (Basel) Article Dough fermentation in gluten-free bakery products is problematic due to the absence of gluten, which provides advantageous rheological properties. A thermodynamic sensor (TDS) system combined with an electronic nose was tested as an alternative to conventional methods monitoring dough development based on mechanical properties. In the first part, the configuration of the sensors in the thermodynamic system and their response to different heat-source positions, which significantly affect the output signal from the measurement system, were investigated. The practical contribution lies in the application of the measurements to the example of gluten-free doughs with and without edible insect enrichment. An optimized configuration of the thermodynamic system (one sensor on the inner wall of the container at the bottom and another in the middle of the container closer to the top of the dough) in combination with an experimental electronic nose was used for the aforementioned measurement. In some cases, up to 87% correlation between the signal from the TDS and the signals from a professional rheofermentometer Rheo F-4 (Chopin) was demonstrated. The differences between the results can be explained by the use of different techniques. Using a combination of sensor systems in one place, one time and one sample can lead to more comprehensive and robust results. Furthermore, it was shown that the fermentation activity increased in corn dough with the addition of insects compared to dough without the addition. In rice flour dough with the addition of edible insects, fermentation activity was similar to that of the flour without the addition. MDPI 2023-01-03 /pmc/articles/PMC9823817/ /pubmed/36617133 http://dx.doi.org/10.3390/s23010534 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Adamek, Martin
Zvonkova, Magdalena
Buresova, Iva
Buran, Martin
Sevcikova, Veronika
Sebestikova, Romana
Adamkova, Anna
Skowronkova, Nela
Mlcek, Jiri
Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing
title Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing
title_full Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing
title_fullStr Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing
title_full_unstemmed Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing
title_short Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing
title_sort use of a thermodynamic sensor in monitoring fermentation processes in gluten-free dough proofing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823817/
https://www.ncbi.nlm.nih.gov/pubmed/36617133
http://dx.doi.org/10.3390/s23010534
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