By a News Reporter-Staff News Editor at Food Weekly News -- Research findings on Food Engineering are discussed in a new report. According to news reporting out of Valencia, Spain, by VerticalNews editors, research stated, "Fermentation of the dough is an important phase in the bread-making process which is affected by several important factors related to raw materials and processing. Changes in fermentation affect parameters in the final product, such as texture, palatability and general quality."
Our news journalists obtained a quote from the research from Valencia Polytechnic University, "For this reason, it is important to develop dynamic methods to study this phase. In this work, a 3D vision system based on Structured Light (SL) was used to monitor the fermentation phase. The evolution of the dough was studied employing 10 wheat flours with non-physicochemical and rheological differences. However, differences in dough behaviors during fermentation were found based on SL method parameters. When the variation of the total transversal area was related to the maximum height at each fermentation time a set of peaks and valleys appeared. These sets were directly related to the fermentation capacity. Specifically, a lower number of peaks during the main fermentation time (100 min) is related to wheat flours with high fermentation capacity."
According to the news editors, the research concluded: "Consequently, the proposed SL Technique could be used as a method to check the fermentation capacity of wheat flours according to their fermentation behavior."
For more information on this research see: Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique. Journal of Food Engineering, 2014;130():8-13. Journal of Food Engineering can be contacted at: Elsevier Sci Ltd, The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, Oxon, England. (Elsevier - www.elsevier.com; Journal of Food Engineering - www.elsevier.com/wps/product/cws_home/405862)
Our news journalists report that additional information may be obtained by contacting E. Ivorra, Valencia Polytechnic University, Dept. of Ingn Sistemas & Automat, Valencia 46022, Spain. Additional authors for this research include S.V. Amat, A.J. Sanchez, J.M. Barat and R. Grau.
Keywords for this news article include: Spain, Europe, Valencia, Food Engineering
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