Application progress of ultrasonication in flour product processing: A review

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Coarse grain flour products are increasingly popular due to health and flavor benefits.
• Lack of gluten in coarse grains hinders dough structure and product quality.
• Traditional processing methods struggle to overcome gluten limitations.

Purpose of the Study:

• To investigate the application of ultrasonic treatment in processing coarse grain flour products.
• To evaluate the effects of ultrasound on dough rheology, gluten network formation, and yeast activity.
• To determine the potential of ultrasound for improving the quality and production efficiency of flour-based foods.

Main Methods:

• Application of ultrasonic waves during the processing of coarse grain flour.
• Analysis of gluten network structure development using rheological measurements.
• Assessment of protein cross-linking and gluten protein stability.
• Monitoring yeast growth, reproduction, and fermentation activity.

Main Results:

• Ultrasonic cavitation promoted the formation of a stable gluten network structure.
• Improved dough rheology properties were observed with ultrasonic treatment.
• Enhanced foaming and emulsifying stability of gluten proteins.
• Ultrasound positively influenced yeast fermentation, promoting growth and reproduction.

Conclusions:

• Ultrasonic treatment is a promising technology for improving the quality of coarse grain flour products.
• The cavitation effect of ultrasound facilitates gluten network formation and enhances dough properties.
• This technology offers a novel approach to boost fermentation and production efficiency in the food industry.