Исследования
- МЕНЮ
- МЕРОПРИЯТИЯ
- ПОСТУПЛЕНИЕ
Образование
Ulasevich, S. A., Gusinskaia, T. A., Semina, A. D., Gerasimov, A. A., Kovtunov, E. A., Iakovchenko, N. V., Orlova, O. Y., Skorb, E. V.
Ultrason. Sonochem. 2020, 68.
2020
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.
