Cereal Chem 48:669 - 676.  |  VIEW ARTICLE
Internal Pressure in Yeasted Dough.

H. Matsumoto, J. Nishiyama, and I. Hlynka. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

The pressure inside yeasted dough was obtained by measuring the pressure exerted by the dough in a glass cylinder on a flat rubber diaphragm connected to a manometer. The pressure was higher in doughs of lower absorption, and higher yeast content; for stronger flour; and in the smaller diameter cylinder of the apparatus. The pressure ranged from 35 to 200 mm. water column. It remained almost constant during expansion until breakdown of the gas cells, although some exceptions were noted.