Skip to main content
SpringerLink
Log in

A Sensing System for Continuous Monitoring of Bread Dough During Fermentation

  • Original Paper
  • Published:
Sensing and Imaging Aims and scope Submit manuscript

Abstract

Assessment of fermentation as the heart of the bread making process is of significant importance. For this mean a variety of methods and devices have already been invented but have always faced drawbacks such as limitation in predicting and monitoring the fermentation in situ, due to fluctuating fermentation conditions. The aim of this study is manufacturing of a system for continuous, accurate and simultaneous monitoring of pressure and temperature of bread dough in real fermentation condition by means of in-contact measurement of dough pressure during fermentation. In this research a new method in terms of dough pressure and temperature measurement during fermentation was designed in which the instrument was given the name of “fermetron”; then its precision and correctness on different flours were validated according to reliable rheological tests using alveograph and rheofermentometer. Given the close trends among parameters of rheofermentometer and alveograph with those of fermetron, its validation in regard to monitoring dough fermentation was confirmed. The tests results, while confirming the accuracy and precision of the fermetron performance, show the significant effect of the flour sample quality on the process of fermentation. Fermetron exhibits the pressure evaluation results graphically. Each graph includes five main parts which is correspondent to dough state in terms of gas production initiation, gas production rate, gas retention, gas release, yeast activity end, and multistage gas release, respectively.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  1. AACC International. (2009). Approved Methods of Analysis (10th ed.). St Paul, MN: The Association AACC International.

    Google Scholar 

  2. Autio, K., & Laurikainen, T. (1997). Relationships between flour/dough microstructure and dough handling and baking properties. Trends in Food Science and Technology, 8(6), 181–185. https://doi.org/10.1016/s0924-2244(97)01039-x

    Article  Google Scholar 

  3. Babin, P., Della Valle, G., Chiron, H., Cloetens, P., Hoszowska, J., Pernot, P., & Dendievel, R. (2006). Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking. Journal of Cereal Science, 43(3), 393–397. https://doi.org/10.1016/j.jcs.2005.12.002

    Article  Google Scholar 

  4. Bache, I. C., & Donald, A. M. (1998). The structure of the gluten network in dough: A study using environmental scanning electron microscopy. Journal of Cereal Science, 28(2), 127–133. https://doi.org/10.1006/jcrs.1997.0176

    Article  Google Scholar 

  5. Bajd, F., & Serša, I. (2011). Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy. Magnetic Resonance Imaging, 29(3), 434–442. https://doi.org/10.1016/j.mri.2010.10.010

    Article  Google Scholar 

  6. Baker, J. C., & Mize, M. D. (1939). Effect of temperature on dough properties I. Cereal Chemistry, 16, 517–533.

    Google Scholar 

  7. Baker, J. C., & Mize, M. D. (1939). Effect of temperature on dough properties II. Cereal Chemistry, 16, 682–695.

    Google Scholar 

  8. Baker, J. C., & Mize, M. D. (1941). The origin of the gas cell in bread dough. Cereal Chemistry, 19, 84–94.

    Google Scholar 

  9. Bloksma, A. H. (1962). Slow creep of wheat flour doughs. Rheologica Acta, 2(3), 217–230. https://doi.org/10.1007/bf01983955

    Article  Google Scholar 

  10. Bloksma, A. H. (1990). Rheology of the breadmaking process. Cereal Foods World, 35(2), 228–236.

    Google Scholar 

  11. Bloksma, A. H. (1990). Dough structure, dough rheology and baking quality. Cereal Foods World, 35(2), 237–244.

    Google Scholar 

  12. Bonny, J. M., Rouille, J., Della Valle, G., Devaux, M. F., Douliez, J. P., & Renou, J. P. (2004). Dynamic magnetic resonance microscopy of flour dough fermentation. Journal of Cereal Science, 22(3), 395–401. https://doi.org/10.1016/j.mri.2004.01.020

    Article  Google Scholar 

  13. Burtle, J. G., & Sullivan, B. (1955). The diffusion of carbon dioxide through fermenting bread sponges. Cereal Chemistry, 32(6), 488–492.

    Google Scholar 

  14. Chin, N. L., & Campbell, G. M. (2005). Dough aeration and rheology: Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough. Journal of the Science of Food and Agriculture, 85(13), 2184–2193. https://doi.org/10.1002/jsfa.2236

    Article  Google Scholar 

  15. Chin, N. L., & Campbell, G. M. (2005). Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough. Journal of the Science of Food and Agriculture, 85(13), 2194–2202. https://doi.org/10.1002/jsfa.2236

    Article  Google Scholar 

  16. Chiotellis, E., & Campbell, G. M. (2003). Proving of bread dough II: Measurement of gas production and retention. Food and Bioproducts Processing, 81(3), 207–216. https://doi.org/10.1205/096030803322437974

    Article  Google Scholar 

  17. Czuchajowska, Z., & Pomeranz, Y. (1993). Gas formation and gas retention. I. The system and methodology. Cereal Foods World, 38, 499–503.

    Google Scholar 

  18. Gan, Z., Ellis, P. R., & Schofield, J. D. (1995). Gas cell stabilization and gas retention in wheat bread dough. Journal of Cereal Science, 21(3), 215–230. https://doi.org/10.1006/jcrs.1995.0025

    Article  Google Scholar 

  19. Grenier, D., Le Ray, D., & Lucas, T. (2010). Combining local pressure and temperature measurements during bread baking: Insights into crust properties and alveolar structure of crumb. Journal of Cereal Science, 52(1), 1–8. https://doi.org/10.1016/j.jcs.2009.09.009

    Article  Google Scholar 

  20. Grenier, D., Lucas, T., & Le Ray, D. (2010). Measurement of local pressure during proving of bread dough sticks: Contribution of surface tension and dough viscosity to gas pressure in bubbles. Journal of Cereal Science, 52(3), 373–377. https://doi.org/10.1016/j.jcs.2010.06.016

    Article  Google Scholar 

  21. Hibberd, G. E., & Wallace, W. J. (1966). Dynamic viscoelastic behaviour of wheat flour doughs. Rheologica Acta, 5(3), 193–198. https://doi.org/10.1007/bf01982426

    Article  Google Scholar 

  22. Hibberd, G. E., & Parker, N. S. (1976). Gas pressure-volume-time relationships in fermenting doughs, I. Rate of production and solubility of carbon dioxide in dough. Cereal Chemistry, 53(3), 338–346.

    Google Scholar 

  23. Hlynka, I., & Anderson, J. A. (1952). Relaxation of tension in stretched dough. Canadian Journal of Technology, 30, 198.

    Google Scholar 

  24. Hrušková, M., Švec, I., & Jirsa, O. (2006). Correlation between milling and baking parameters of wheat varieties. Journal of Food Engineering, 77, 439–444. https://doi.org/10.1016/j.jfoodeng.2005.07.011

    Article  Google Scholar 

  25. Janssen, A. M., Van Vliet, T., & Vereijken, J. M. (1996). Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance. Journal of Cereal Science, 23(1), 43–54. https://doi.org/10.1006/jcrs.1996.0004

    Article  Google Scholar 

  26. Jekle, M., & Becker, T. (2011). Implementation of a novel tool to quantify dough microstructure. Procedia Food Science, 1, 1–6. https://doi.org/10.1016/j.profoo.2011.09.001

    Article  Google Scholar 

  27. Jekle, M., & Becker, T. (2011). Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy. Food Research International, 44(4), 984–991. https://doi.org/10.1016/j.foodres.2011.02.036

    Article  Google Scholar 

  28. Kilborn, R. H., & Preston, K. R. (1981). A dough height tracker and its potential application to the study of dough characteristics. Cereal Chemistry, 58(3), 198–201.

    Google Scholar 

  29. MacRitchie, F. (1980). Studies of gluten protein from wheat flours. Cereal Food World, 32(1), 302–309.

    Google Scholar 

  30. MacRitchie, F. (2010). Concepts in Cereal Chemistry (1st ed.). New York: CRC Press. https://doi.org/10.1201/b15112 Chapter 5.

    Book  Google Scholar 

  31. MacRitchie, F. (2014). Requirements for a test to evaluate bread-making performance. Journal of Cereal Science, 59(1), 1–2. https://doi.org/10.1016/j.jcs.2013.11.001

    Article  Google Scholar 

  32. Marek, C. J., & Bushuk, W. (1967). Study of gas production and retention in doughs with a modified Brabender oven-rise recorder. Cereal Chemistry, 44, 300–307.

    Google Scholar 

  33. Matsumoto, H., Nishiyama, J., & Hlynka, I. (1971). Internal pressure in yeasted dough. Cereal Chemistry, 48, 669–676.

    Google Scholar 

  34. McDermott, E. E. (1980). The rapid non-enzymic determination of damaged starch in flour. Journal of the Science of Food and Agriculture, 31(4), 405–413. https://doi.org/10.1002/jsfa.2740310411

    Article  Google Scholar 

  35. Meshkat, A., Vaezi, M. J., & Babaluo, A. A. (2018). Study the effect of seeding suspension concentration of DD3R particles on the modified surface of Α-Alumina support for preparing DD3R zeolite membrane with high quality. Emerging Science Journal. https://doi.org/10.28991/esj-2018-01127

    Article  Google Scholar 

  36. Owolabi, G. M., Bassim, M. N., Page, J. H., & Scanlon, M. G. (2008). The influence of specific mechanical energy on the ultrasonic characteristics of extruded dough. Journal of Food Engineering, 86(2), 202–206. https://doi.org/10.1016/j.jfoodeng.2007.09.029

    Article  Google Scholar 

  37. Pour-Damanab, A. S., Jafary, A., & Rafiee, S. (2011). Monitoring the dynamic density of dough during fermentation using digital imaging method. Journal of Food Engineering, 107(1), 8–13. https://doi.org/10.1016/j.jfoodeng.2011.06.010

    Article  Google Scholar 

  38. Pomeranz, Y. (1988). Wheat Chemistry and Technology (Vol. 2). (3rd ed). St. Paul, Minnesota: AACC, (Chapter 4). ISBN: 9780913250730.

  39. Romano, A., Toraldo, G., Cavella, S., & Masi, P. (2007). Description of leavening of bread dough with mathematical modelling. Journal of Food Engineering, 83(2), 142–148. https://doi.org/10.1016/j.jfoodeng.2007.02.014

    Article  Google Scholar 

  40. Rosenfeld, E., Beauvoit, B., Blondin, B., & Salmon, J. M. (2003). Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: Effect on fermentation kinetics. Applied and Environmental Microbiology, 69(1), 113–121. https://doi.org/10.1128/aem.69.1.113-121.2003

    Article  Google Scholar 

  41. Schofield, R. K., & Blair, G. S. (1932). Rapid methods of examining soils. I. measurements of rolling weights. (With three text-figures.). Journal of Agricultural Science, 22(1), 135–144. https://doi.org/10.1017/s0021859600053156

    Article  Google Scholar 

  42. Shah, P., Campbell, G. M., McKee, S. L., & Rielly, C. D. (1998). Proving of bread dough: Modelling the growth of individual bubbles. Food and Bioproducts Processing, 76(2), 73–79. https://doi.org/10.1205/096030898531828

    Article  Google Scholar 

  43. Shakiba, M., Rahgozar, P., Elahi, A. R., & Rahgozar, R. (2018). Effect of activated pozzolan with Ca(OH)2 and nano-SiO2 on microstructure and hydration of high-volume natural pozzolan paste. Civil Engineering Journal, 4(10), 2437. https://doi.org/10.28991/cej-03091171

    Article  Google Scholar 

  44. Skaf, A., Nassar, G., Lefebvre, F., & Nongaillard, B. (2009). A new acoustic technique to monitor bread dough during the fermentation phase. Journal of Food Engineering, 93(3), 365–378. https://doi.org/10.1016/j.jfoodeng.2009.02.005

    Article  Google Scholar 

  45. Sommier, A., Chiron, H., Colonna, P., Della Valle, G., & Rouille, J. (2005). An instrumented pilot scale oven for the study of French bread baking. Journal of Food Engineering, 69(1), 97–106. https://doi.org/10.1016/j.jfoodeng.2004.07.015

    Article  Google Scholar 

  46. Striebig, B., Smitts, E., & Morton, S. (2019). Impact of transportation on carbon dioxide emissions from locally vs. non-locally sourced food. Emerging Science Journal, 3(4), 222–234. https://doi.org/10.28991/esj-2019-01184

    Article  Google Scholar 

  47. Walker, C. E., & Hazelton, J. L. (1996). Dough rheological tests. Cereal Foods World, 41, 23–28.

    Google Scholar 

  48. Zheng, H., Morgenstern, M. P., Campanella, O. H., & Larsen, N. G. (2000). Rheological properties of dough during mechanical dough development. Journal of Cereal Science, 32(3), 293–306. https://doi.org/10.1006/jcrs.2000.0339

    Article  Google Scholar 

Download references

Acknowledgements

We would like to acknowledge Isfahan University of Technology for its financial support of this research.

Author information

Authors and Affiliations

  1. Department of Food Science, Isfahan University of Technology, Isfahan, 84156-83111, Iran

    Fatemeh Sadat Nazeri & Mahdi Kadivar

  2. Department of Electrical and Computer Engineering, Isfahan University of Technology, Isfahan, 84156-83111, Iran

    Iman Izadi

Authors
  1. Fatemeh Sadat Nazeri
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mahdi Kadivar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Iman Izadi
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Nazeri, F. S. is a graduate student (currently Ph.D. student) and the study is her master’s thesis. She carried out all necessary experiments and collected the data. While Dr. Kadivar (supervisor) interpreted the results, Dr. Izadi (co-supervisor) was responsible for designing of the electronic network and control of the measurements.

Corresponding author

Correspondence to Mahdi Kadivar.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Nazeri, F.S., Kadivar, M. & Izadi, I. A Sensing System for Continuous Monitoring of Bread Dough During Fermentation. Sens Imaging 22, 14 (2021). https://doi.org/10.1007/s11220-021-00337-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s11220-021-00337-3

Keywords

Search

Navigation