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Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings.
Ultrason Sonochem. 2020 Nov; 68:105198.US

Abstract

Nowadays celiac disease is becoming more common. It is the autonomic genetic disease that is accompanied by damage to the intestines due to a reaction to eating some proteins. People who are suffering from celiac disease cannot eat food containing gluten, including dough made from gluten-containing seeds. But the gluten-free dough has commonly bad rheological properties and cannot be used for automatic molding the dumplings. In this article, we propose the ultrasonic-assisted technology to fabricate the gluten-free dough with improved rheological properties acceptable for automatic molding of the dumplings. Application of ultrasonic treatment at a frequency of 35 kHz during the dough preparation leads to the homogenization of the dough structure and changing the rheological properties of the dough. The ultrasound induces mechanical, physical and chemical/biochemical changes of the dough components through cavitation. The sonication causes a doubled dough volume increase followed by an additional mass yield of the dumplings equal 2-10% per kilogram of dough. Besides extra beneficial economic effect, our technology provides an additional sterilization effect of the fabricated dough.

Authors+Show Affiliations

ITMO University, St. Petersburg, Lomonosova St. 9, 192007, Russia. Electronic address: saulasevich@itmo.ru.ITMO University, St. Petersburg, Lomonosova St. 9, 192007, Russia.ITMO University, St. Petersburg, Lomonosova St. 9, 192007, Russia.ITMO University, St. Petersburg, Lomonosova St. 9, 192007, Russia.ITMO University, St. Petersburg, Lomonosova St. 9, 192007, Russia.ITMO University, St. Petersburg, Lomonosova St. 9, 192007, Russia.ITMO University, St. Petersburg, Lomonosova St. 9, 192007, Russia.ITMO University, St. Petersburg, Lomonosova St. 9, 192007, Russia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32593966

Citation

Ulasevich, Sviatlana A., et al. "Ultrasound-assisted Fabrication of Gluten-free Dough for Automatic Producing Dumplings." Ultrasonics Sonochemistry, vol. 68, 2020, p. 105198.
Ulasevich SA, Gusinskaia TA, Semina AD, et al. Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings. Ultrason Sonochem. 2020;68:105198.
Ulasevich, S. A., Gusinskaia, T. A., Semina, A. D., Gerasimov, A. A., Kovtunov, E. A., Iakovchenko, N. V., Orlova, O. Y., & Skorb, E. V. (2020). Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings. Ultrasonics Sonochemistry, 68, 105198. https://doi.org/10.1016/j.ultsonch.2020.105198
Ulasevich SA, et al. Ultrasound-assisted Fabrication of Gluten-free Dough for Automatic Producing Dumplings. Ultrason Sonochem. 2020;68:105198. PubMed PMID: 32593966.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings. AU - Ulasevich,Sviatlana A, AU - Gusinskaia,Tatiana A, AU - Semina,Alina D, AU - Gerasimov,Anton A, AU - Kovtunov,Evgeny A, AU - Iakovchenko,Natalia V, AU - Orlova,Olga Yu, AU - Skorb,Ekaterina V, Y1 - 2020/05/30/ PY - 2020/03/31/received PY - 2020/05/28/accepted PY - 2020/7/1/pubmed PY - 2020/7/1/medline PY - 2020/6/29/entrez KW - Gelatinization KW - Gluten-free dough KW - Sonication KW - Ultrasonic treatment KW - Viscosity SP - 105198 EP - 105198 JF - Ultrasonics sonochemistry JO - Ultrason Sonochem VL - 68 N2 - Nowadays celiac disease is becoming more common. It is the autonomic genetic disease that is accompanied by damage to the intestines due to a reaction to eating some proteins. People who are suffering from celiac disease cannot eat food containing gluten, including dough made from gluten-containing seeds. But the gluten-free dough has commonly bad rheological properties and cannot be used for automatic molding the dumplings. In this article, we propose the ultrasonic-assisted technology to fabricate the gluten-free dough with improved rheological properties acceptable for automatic molding of the dumplings. Application of ultrasonic treatment at a frequency of 35 kHz during the dough preparation leads to the homogenization of the dough structure and changing the rheological properties of the dough. The ultrasound induces mechanical, physical and chemical/biochemical changes of the dough components through cavitation. The sonication causes a doubled dough volume increase followed by an additional mass yield of the dumplings equal 2-10% per kilogram of dough. Besides extra beneficial economic effect, our technology provides an additional sterilization effect of the fabricated dough. SN - 1873-2828 UR - https://www.unboundmedicine.com/medline/citation/32593966/Ultrasound-assisted_fabrication_of_gluten-free_dough_for_automatic_producing_dumplings L2 - https://linkinghub.elsevier.com/retrieve/pii/S1350-4177(20)30605-2 DB - PRIME DP - Unbound Medicine ER -
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