AACC InternationalAACC International

Cereal Chemistry Home
Cereal Chem 69:325-327   |  VIEW ARTICLE

Dielectric Monitoring of Gas Production in Fermenting Bread Dough.

M. Ito, S. Yoshikawa, K. Asami, and T. Hanai. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

We developed a dielectric method to monitor the volume fraction (phi) of CO2 gas in bread dough during fermentation. Capacitance (C) and conductance (G) of bread dough were measured at 0.32, 3.2, and 32MHz using disc-type and needle-type electrodes. The value of phi was calculated from the observed values of C and G using simple dielectric mixture equations. The results agreed well with those obtained by an ordinary volumetrical method. The dielectric method is very useful for quality control in the production of bread because the gas production or expansion of dough can be automatically monitored without special containers.

© Copyright AACC International  | Contact Us - Report a Bad Link