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

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dc.contributor.authorAdámek, Martincs
dc.contributor.authorZvonková, Magdalénacs
dc.contributor.authorBurešová, Ivacs
dc.contributor.authorBúran, Martincs
dc.contributor.authorŠevčíková, Veronikacs
dc.contributor.authorŠebestíková, Romanacs
dc.contributor.authorAdámková, Annacs
dc.contributor.authorSkowronková, Nelacs
dc.contributor.authorMlček, Jiřícs
dc.coverage.issue1cs
dc.coverage.volume23cs
dc.date.issued2023-01-03cs
dc.description.abstractDough 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.en
dc.description.abstractDough 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.en
dc.formattextcs
dc.format.extent1-17cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationSENSORS. 2023, vol. 23, issue 1, p. 1-17.en
dc.identifier.doi10.3390/s23010534cs
dc.identifier.issn1424-8220cs
dc.identifier.orcid0000-0002-8668-863Xcs
dc.identifier.orcid0000-0003-2644-7698cs
dc.identifier.other180566cs
dc.identifier.researcheridL-9744-2018cs
dc.identifier.scopus9335592000cs
dc.identifier.urihttp://hdl.handle.net/11012/244282
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofSENSORScs
dc.relation.urihttps://www.mdpi.com/1424-8220/23/1/534cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1424-8220/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectthermodynamic sensoren
dc.subjectoptimizationen
dc.subjectrheofermentometeren
dc.subjecte-noseen
dc.subjectfermentationen
dc.subjectgluten-freeen
dc.subjectdoughen
dc.subjectedible insectsen
dc.subjectthe dough developmenten
dc.subjectthe production of gasen
dc.subjectthermodynamic sensor
dc.subjectoptimization
dc.subjectrheofermentometer
dc.subjecte-nose
dc.subjectfermentation
dc.subjectgluten-free
dc.subjectdough
dc.subjectedible insects
dc.subjectthe dough development
dc.subjectthe production of gas
dc.titleUse of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofingen
dc.title.alternativeUse of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofingen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-180566en
sync.item.dbtypeVAVen
sync.item.insts2025.10.14 14:10:50en
sync.item.modts2025.10.14 10:53:18en
thesis.grantorVysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií. Ústav mikroelektronikycs
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