Research of dough fermentation based on dynamic density

The fermentation is an important link in bread-making.Fermentation has a direct impact on the quality of the bread.A digital image analysis-based method was used to measure dynamic density for the leavened dough.Fermentation degree of the dough was detected by the changes of density.The effect of yeast content,fermentation temperature and moisture of dough on fermentation of dough were studied.The results showed that dynamic density declined with fermentation time extending.The trend of change for dynamic density improved with the increase of temperature,moisture content of dough and yeast content.Research results had an important instruction meaning on design of new bread machine and mass production of bread.