Publication detail

Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders

ADÁMEK, M. ADÁMKOVÁ, A. MLČEK, J. VOJÁČKOVÁ, K. FAMĚRA, O. BÚRAN, M. HLOBILOVÁ, V. BUČKOVÁ, M. BAROŇ, M. SOCHOR, J.

Original Title

Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders

Type

journal article in Web of Science

Language

English

Original Abstract

The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one mixture in a weight combination of 80% wheat flour, 10% grape pomace, and 10% mealworm. X-ray analysis was used to measure the mineral content of calcium, iron, copper, and zinc. The properties of the individual mixture were monitored using an experimental electronic nose and a thermodynamic sensor system during the leavening. The results showed that a combination of 50% grape pomace and 50% mealworm larvae was advantageous from the viewpoint of the favorable representation of minerals. The analyzed mixture contained a high proportion of calcium (3976.7 +/- 362.9 mg center dot kg(-1)), iron (209.3 +/- 25.7 mg center dot kg(-1)), and copper (65.0 +/- 100.1 mg center dot kg(-1)) for grape pomace as well as a high proportion of zinc (277.0 +/- 21.9 mg center dot kg(-1)) for the mealworm larvae. However, this mixture showed a small change in the heat flux response when analyzed with thermodynamic sensors (lower yeast activity and worse gas formation properties resulted from the sensor characteristic with a lower response). The 100% wheat flour had the highest response, and the second highest response was recorded for a mixture of wheat flour with 10% grape pomace and 10% mealworm larvae. This combination also often had one of the highest responses when measured with an experimental electronic nose, so this combination was considered as one of the most advantageous options for processing from the mixtures mentioned in the article.

Keywords

flour; dough; mealworms; grape pomace; wheat flour

Authors

ADÁMEK, M.; ADÁMKOVÁ, A.; MLČEK, J.; VOJÁČKOVÁ, K.; FAMĚRA, O.; BÚRAN, M.; HLOBILOVÁ, V.; BUČKOVÁ, M.; BAROŇ, M.; SOCHOR, J.

Released

24. 6. 2020

Publisher

MDPI

Location

BASEL, Switzerland

ISBN

1424-8220

Periodical

SENSORS

Year of study

20

Number

12

State

Swiss Confederation

Pages from

1

Pages to

13

Pages count

13

URL

https://www.mdpi.com/1424-8220/20/12/3569

Full text in the Digital Library

http://hdl.handle.net/11012/195587

BibTex

@article{BUT165619,
  author="Martin {Adámek} and Anna {Adámková} and Jiří {Mlček} and Klára {Vojáčková} and Oldřich {Faměra} and Martin {Búran} and Veronika {Hlobilová} and Martina {Bučková} and Mojmír {Baroň} and Jiří {Sochor}",
  title="Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders",
  journal="SENSORS",
  year="2020",
  volume="20",
  number="12",
  pages="1--13",
  doi="10.3390/s20123569",
  issn="1424-8220",
  url="https://www.mdpi.com/1424-8220/20/12/3569"
}