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

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.

New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring

“…In the future, they could promote efficiency and innovation not only in the bakery industry. The main aim of the study is to validate our previous findings, which, to our best knowledge, have not been validated by any other research groups [ 6 ]. This objective was achieved not only by using other ingredients for dough preparation and by employing a different, standard baking recipe, but also through interpretation of data obtained from our experimental device and standardly used Rheofermentometer using Pearson’s correlation coefficient.…”

“…Dough (80 g) was placed in the measuring setup of thermodynamic sensors and an electronic nose. Detailed information about the measurement system is given in Adamek et al, 2023 [ 6 ]. Dough is placed in a plastic container, with a volume of 0.2 L, and placed in a heated water bath (28 ± 2 °C).…”

“…The E-nose, designed to mimic human olfaction, detects and quantifies volatile organic compounds (VOCs) emitted during fermentation, providing a detailed aroma and flavor profile [ 5 ]. This analytical capability not only ensures consistency but also facilitates precise control over the sensory attributes of the final product [ 6 ].…”

“…Similarly, TDSs provide data on fundamental parameters such as thermal conductivity, heat capacity, and rheological properties during dough fermentation by indirect measurement. By monitoring dough behavior, these sensors could in the future present an opportunity for bakeries to optimize processes, reduce waste and increase product consistency [ 6 ].…”

Programmable and Modularized Gas Sensor Integrated by 3D Printing

“…In Adamek's study, the selectivity of chemiresistive gas sensors for detecting gases released from food was enhanced using FDM-printed capillaries (Figure 12c,d). 203 These capillaries facilitated the separation of gas samples prior to measurement, allowing the output signal to be divided into multiple components, promising for practical application (Figure 12e). Additionally, computer-aided simulations can also contribute to improving gas sensor selectivity through channel optimization.…”