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    Could Ultrasound Baking Technology Mean a Better Gluten-free Bun in the Oven?


    Jefferson Adams

    Photo: CC--DoNotLickCeliac.com 01/06/2012 - The same ultrasound technology that helps doctors and expectant parents to view a developing baby might soon literally mean a better gluten-free bun in the oven.


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    That's because engineers researching how ultrasound could be used to improve industrial baking have received a UK government grant of £500,000 (about $725,000 U.S. dollars) to commercialize their technology.

    The grant from the Technology Strategy Board will support the 25-month project,which will be led by food ingredient manufacturer Macphie of Glenbervie and involve Piezo Composite Transducers, Mono Bakery Equipment and Fosters Bakery.

    The engineers, based at Heriot-Watt University, say their technique reduces processing time and improves energy usage, reduces wastage and improves the texture of gluten-free products.

    They declined to give details about the exact nature of their technology, and how it worked. However, they did say that ultrasonic waves helped baking dough to regulate its energy and mass balance, which prevents air pockets from forming and helped protect the structure of the dough against collapse.

    Research leader Dr Carmen Torres-Sánchez said that the technology would allow bakers to create products that met current demand for specific ingredients, but which would be much more aesthetically or texturally attractive.

    For example, she said, ‘[t]here is a lot of pressure on bakers to reduce salt content and that can affect production, causing an imbalance in osmotic pressure so that the dough becomes very sticky…without gluten, products can collapse and look bad. We can use this technology to tailor the texture of products.’

    The lab has researched and developed the technique through several feasibility studies. It is based on methods usually used to control the porosity of industrial materials such as foaming polymer.

    ‘The big question now is how to scale up the technology,’ said Torres-Sánchez. ‘We’ve been doing semi-continuous batches; now we need to use it continuously, producing up to 1,000 loaves in 30 minutes.’

    The team also needs to further examine whether the technique can save energy proportionally as it is scaled up. Torres-Sánchez hopes the project will give rise to ovens and other bakery equipment with built-in ultrasonic technology that can easily be controlled as products are baked.

    Source:

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    Scott Adams
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    Source:
    http://www.chicagotribune.com/news/local/suburbs/lombard_villa_park/community/chi-ugc-article-st-pius-x-third-grader-inspired-to-give-2013-04-26,0,5389721.story

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    Source:
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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
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    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
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    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.