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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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Principais autores: Martin Adamek, Magdalena Zvonkova, Iva Buresova, Martin Buran, Veronika Sevcikova, Romana Sebestikova, Anna Adamkova, Nela Skowronkova, Jiri Mlcek
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-01-01
coleção:Sensors
Assuntos:
thermodynamic sensor
optimization
rheofermentometer
e-nose
fermentation
gluten-free
Acesso em linha:https://www.mdpi.com/1424-8220/23/1/534
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