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Ropciuc S, Dranca F, Oroian MA, Leahu A, Prisacaru AE, Spinei M, Codină GG. Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making. Gels 2024; 10:194. [PMID: 38534612 DOI: 10.3390/gels10030194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 03/05/2024] [Accepted: 03/08/2024] [Indexed: 03/28/2024] Open
Abstract
Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab. The thermal properties of beeswax oleogels showed a melting peak at a lower temperature for all the oils used compared with that of the oleogels containing rice bran wax. Texturally, for both waxes, as the percentage of wax increased, the firmness of the oleogels increased proportionally, which indicates better technological characteristics for the food industry. The effect of the addition of oleogels on the viscoelastic properties of the dough was measured as a function of temperature. All dough samples showed higher values for G' (storage modulus) than those of G″ (loss modulus) in the temperature range of 20-90 °C, suggesting a solid, elastic-like behavior of all dough samples with the addition of oleogels. The influence of the beeswax and rice bran oleogels based on different types of vegetable oils on the thermo-mechanical properties of wheat flour dough indicated that the addition of oleogels in dough recipes generally led to higher dough stability and lower values for the dough development time and those related to the dough's starch characteristics. Therefore, the addition of oleogels in dough recipes inhibits the starch gelatinization process and increases the shelf life of bakery products.
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Affiliation(s)
- Sorina Ropciuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mircea Adrian Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Ana Leahu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Ancuţa Elena Prisacaru
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mariana Spinei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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Sevcikova V, Adamek M, Sebestikova R, Buresova I, Buran M, Adamkova A, Zvonkova M, Skowronkova N, Matyas J, Mlcek J. New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring. Sensors (Basel) 2024; 24:352. [PMID: 38257447 PMCID: PMC10818983 DOI: 10.3390/s24020352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/20/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024]
Abstract
This study focuses on an applicability of the device designed for monitoring dough fermentation. The device combines a complex system of thermodynamic sensors (TDSs) with an electronic nose (E-nose). The device's behavior was tested in experiments with dough samples. The configuration of the sensors in the thermodynamic system was explored and their response to various positions of the heat source was investigated. When the distance of the heat source and its intensity from two thermodynamic sensors changes, the output signal of the thermodynamic system changes as well. Thus, as the distance of the heat source decreases or the intensity increases, there is a higher change in the output signal of the system. The linear trend of this change reaches an R2 value of 0.936. Characteristics of the doughs prepared from traditional and non-traditional flours were successfully detected using the electronic nose. To validate findings, the results of the measurements were compared with signals from the rheofermentometer Rheo F4, and the correlation between the output signals was closely monitored. The data after statistical evaluation show that the measurements using thermodynamic sensors and electronic nose directly correlate the most with the measured values of the fermenting dough volume. Pearson's correlation coefficient for TDSs and rheofermentometer reaches up to 0.932. The E-nose signals also correlate well with dough volume development, up to 0.973. The data and their analysis provided by this study declare that the used system configuration and methods are fully usable for this type of food analysis and also could be usable in other types of food based on the controlled fermentation. The system configuration, based on the result, will be also used in future studies.
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Affiliation(s)
- Veronika Sevcikova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Martin Adamek
- Department of Automation and Control Engineering, Faculty of Applied Informatics, Tomas Bata University in Zlin, Nad Stranemi 4511, 760 05 Zlin, Czech Republic;
| | - Romana Sebestikova
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (R.S.); (I.B.)
| | - Iva Buresova
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (R.S.); (I.B.)
| | - Martin Buran
- Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 616 00 Brno, Czech Republic;
| | - Anna Adamkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Magdalena Zvonkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Nela Skowronkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Jiri Matyas
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Trida Tomase Bati 5678, 760 01 Zlin, Czech Republic;
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
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Adamek M, Zvonkova M, Buresova I, Buran M, Sevcikova V, Sebestikova R, Adamkova A, Skowronkova N, Mlcek J. Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing. Sensors (Basel) 2023; 23:534. [PMID: 36617133 PMCID: PMC9823817 DOI: 10.3390/s23010534] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 06/17/2023]
Abstract
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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Affiliation(s)
- Martin Adamek
- Department of Automation and Control Engineering, Faculty of Applied Informatics, Tomas Bata University in Zlin, Nad Stranemi 4511, 760 05 Zlin, Czech Republic
- Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 616 00 Brno, Czech Republic
| | - Magdalena Zvonkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic
| | - Iva Buresova
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic
| | - Martin Buran
- Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 616 00 Brno, Czech Republic
| | - Veronika Sevcikova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic
| | - Romana Sebestikova
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic
| | - Anna Adamkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic
| | - Nela Skowronkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic
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