Abstract
The fermentation of bread and cake dough was monitored on-line by two types of volumetric measurements and by magnetic resonance imaging (MRI). The volumetric measurements enabled independent determination of the actual dough volume and the amount of carbon dioxide that permeated out of the dough. MRI allowed us to obtain an insight into the developing dough and to observe the pore structure during proofing. Due to the non-destructive and non-invasive character of the methods, no sample preparation was necessary, and the fermentation process was not influenced by the measurements. Both methods provided results that were in accordance with each other. The data were used to derive formal reaction-kinetic data for the course of the fermentation process in bread and cake doughs.
Published Version
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