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A simple and new method was developed for monitoring the dynamic density of dough during fermentation process. In this method digital imaging was applied to determine volume of dough sample in actual proofing conditions, i.e., temperature and relative humidity of the fermentation oven. The method resulted that the volume increasing profile affected by temperature and relative humidity conditions of the fermentation oven. As when temperature and relative humidity was increased, volume expansion rate was higher. The data also demonstrated that dough density decrease with the investigated proofing temperatures of 25, 30 and 35 °C more significantly ( p p |
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