Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings

Ulasevich, Sviatlana A.; Gusinskaia, Tatiana A.; Semina, Alina D.; Gerasimov, Anton; Kovtunov, E. A.; Iakovchenko, N.; Orlova, Olga Yu.; Skorb, Ekaterina V.

doi:10.1016/j.ultsonch.2020.105198

Cited by 9 publications

(8 citation statements)

References 34 publications

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“…Similar results were observed for gluten-free dumplings prepared by ultrasonic treatment of dough. The application of ultrasound during the preparation of gluten-free dough changed its rheological characteristics and homogenised the dough structure [29] . That study further declared that dough with ultrasonic treatment exhibits excellent rheology and elasticity compared with the control, and could be used to form dumplings.…”

Section: Resultsmentioning

confidence: 99%

“…However, the dough treated by high UPDs might lead to excessive fermentation, resulting in the collapse of the gluten structure. Similarly, the volume of dough could be doubled by ultrasonic treatment in the process of forming dumplings [29] . Ultrasonic-assisted stirring of sponge cake batter would significantly increase the volume of sponge cake and make the cake obtain lower hardness, higher springiness, cohesiveness and resilience [43] .…”

Section: Resultsmentioning

confidence: 99%

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Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Zhang

Suo

Deng

et al. 2022

Ultrasonics Sonochemistry

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Highlights Ultrasonic-assisted dough fermentation can improve the rheological properties of dough with 50% sweet potato pulp. The free sulfhydryl content of dough decreased and the elongation properties increased after ultrasonic treatment, and a better gluten network structure was formed. The specific volume of steamed bread increased by 13.93% and the hardness decreased by 21.96% at ultrasonic power density of 22.5 W/L. The sensory quality of steamed bread with 50% sweet potato pulp treated by ultrasound have been greatly improved.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Zhang

Suo

Deng

et al. 2022

Ultrasonics Sonochemistry

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“…The sonication causes a doubled dough volume increase followed by an additional mass yield of the dumplings equal to 2-10% per kilogram of dough. Besides the extra beneficial economic effect, this technology provides an additional sterilisation effect on the fabricated dough (Ulasevich et al 2020).…”

Section: Ultrasonic Treatment Methodsmentioning

confidence: 99%

Technological approaches applied in the design of gluten-free bakery products

Siminiuc¹,

Țurcanu²

2023

Czech J. Food Sci.

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Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on gluten-free flour and starches, including hydrocolloids. They must ensure maximum similarity with conventional products to reduce the resistance of final consumers to GF products. Identifying formulations or technologies that would help mimic the gluten matrix has been and remains the focus of research in GF product design. Most research focuses on ingredients. This study provides an overview of the various technological strategies in designing GF bakery products: technologies applied to cereals, flours, dough, and final products. The study could broaden the boundaries regarding developing, selecting, and using technologies to design GF products. It would also serve as a support for further research into the development of GF products, perhaps by leveraging local products and ingredients and adapting efficient, low-cost, environmentally friendly (including combined) technologies in such a way as to obtain products with high nutritional, rheological and organoleptic value.

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“…Ultrasonic treatment could homogenize the dough structure and significantly improve the rheological properties of the dough. The volume of the prepared dough increased by approximately twofold, and the yield of dumplings increased significantly [18] . Rou et al studied the application of ultrasound assisted dough fermentation, and found that ultrasound treatment significantly improved the cooking and texture characteristics of noodles, significantly enhancing their quality [15] .…”

Section: Introductionmentioning

confidence: 95%

“… The gluten-free dough and dumplings (2020) Ultrasound bath (35 kHz) 10, 30, and 60 min Ultrasonic treatment improved the rheological properties of dough, making the dough structure more uniform and increasing the dough volume by two times. The mass yield of dumplings has increased from 2% to 10% per kilogram of dough [18] . Frozen dough (2023) Ultrasound bath (40 kHz) 15, 22.5, 30, and 30.37 W/L, 5 min The network structure of frozen dough after ultrasonic treatment was more orderly and complete compared to the control [25] .…”

Section: Introductionmentioning

confidence: 99%