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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26220%2F23%3APU146667" target="_blank" >RIV/00216305:26220/23:PU146667 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/23:63570099 RIV/70883521:28140/23:63570099

Result on the web

<a href="https://www.mdpi.com/1424-8220/23/1/534" target="_blank" >https://www.mdpi.com/1424-8220/23/1/534</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/s23010534" target="_blank" >10.3390/s23010534</a>

Result language

angličtina

Original language name

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

Original language 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.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

SENSORS

ISSN

1424-8220

e-ISSN

1424-3210

Volume of the periodical

23

Issue of the periodical within the volume

1

Country of publishing house

CH - SWITZERLAND

Number of pages

17

Pages from-to

1-17

UT code for WoS article

000909170000001

EID of the result in the Scopus database

2-s2.0-85145966986