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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Detalles Bibliográficos
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:
Article
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

Internet

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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