A new acoustic technique to monitor bread dough during the fermentation phase

Skaf, Alain; Nassar, Georges; Lefebvre, Fabrice; Nongaillard, Bertrand

doi:10.1016/j.jfoodeng.2009.02.005

Cited by 37 publications

(28 citation statements)

References 24 publications

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“…As a consequence, changes in ultrasonic signals have been used to monitor the progress of gas bubble growth during dough fermentation (Skaf et al , 2009;Elmehdi et al , 2003). At high frequencies, ultrasound is sensitive to the properties of the dough matrix.…”

Section: Methods For Studying Bread Aeration and Dough Rheologymentioning

confidence: 99%

Bread aeration and dough rheology: an introduction

Campbell

Martin

2012

Breadmaking

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Section: Methods For Studying Bread Aeration and Dough Rheologymentioning

confidence: 99%

Bread aeration and dough rheology: an introduction

Campbell

Martin

2012

Breadmaking

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“…NDT ultrasound can be employed to evaluate microstructure and mechanical properties of materials, as well as to acquire information on microscopic inhomogeneities and discontinuities with no destruction of the test specimen (Shah & Ribakov, 2009;Wu, Jen, Kobayashi, & Blouin, 2011). An extensive use of lowintensity ultrasound to evaluate the mechanical properties of wheat flour doughs has been reported in the literature (Alava et al, 2007;Bellido & Hatcher, 2010;Daugelaite, Strybulevych, Scanlon, & Page, 2016;Elmehdi, Scanlon, Page, & Kovacs, 2013;Garc ıa-Alvarez, Salazar, & Rosell, 2011;Hatcher et al, 2014;Mehta, Scanlon, Sapirstein, & Page, 2009;Owolabi, Bassim, Page, & Scanlon, 2008;Peressini et al, 2017;Skaf, Nassar, Lefebvre, & Nongaillard, 2009). That is, the propagation of ultrasonic waves through food materials is affected by their structural and mechanical properties, that is, the speed and the energy of the ultrasound are changed due to its propagation through foods.…”

Section: Low-intensity Ultrasoundmentioning

confidence: 99%

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

et al. 2018

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Background and objectives The need for cost‐effective, fast, and reliable techniques to evaluate wheat protein content and quality has led to the modification of available methods as well as the development of new methods. This review provides information on two emerging methods, that is, low‐field nuclear magnetic resonance (LF‐NMR) and low‐intensity ultrasound, with potential for evaluating wheat protein content and quality. Findings New techniques with additional capabilities have been developed over the years to provide wheat researchers with information that could not be acquired by the use of conventional methods. LF‐NMR and low‐intensity ultrasound are two emerging techniques in the world of cereal science whose speed, ease of operation, and reliability could promote their applications to wheat screening research studies. This review of these two potential wheat protein quality evaluation methods highlights the necessity of developing such cutting‐edge tools which are advantageous over the conventional tools. Conclusions Easy‐to‐use LF‐NMR and low‐intensity ultrasound seem to have the potential to provide nondestructive, fast evaluation methods that are superior to the currently used techniques in terms of accuracy and cost, respectively. However, further investigations to achieve complete development of such methods are still required. Significance and novelty The potential of LF‐NMR and low‐intensity ultrasound as fast, accurate, and cost‐effective wheat screening tools was confirmed through critical discussions and comparisons of a variety of most widely used wheat quality evaluation techniques.

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“…For FGS case, the problem of how to calculate the experimental FRF curve arise; specifically, for small samples, the impact excitation and/or extraction methods by using modal parameters are difficult to be implemented [44]. The option to be used is inspired in the work of Skaf et al [45]. They use a combination of piezoelectric ceramic and non-piezoelectric structures for calculating the displacement FRF.…”

Section: Frequency Response Functionmentioning

confidence: 99%

“…The idea is to paste or embed a piezoelectric transducer in the studied structure and, by using an impedometer, to calculate the FRF. Skaf et al [45] conclude that, by using a piezoelectric ceramic of relatively small mass in relation to the non-piezoelectric structure, the first resonance frequencies can be determined with high accuracy. In order to verify the above idea, several FE simulations are developed.…”

Section: Frequency Response Functionmentioning

confidence: 99%