Cereal Chem 52:82r - 88r.  |  VIEW ARTICLE
Rheology of Fermenting Dough.

H. Matsumoto, J. Nishiyama, T. Mita, and T. Kuninori. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

An apparatus was developed for measuring the internal pressure of dough. The apparatus was used to record the pressure of fermenting and nonfermenting doughs containing oxidizing and reducing agents. Oxidizing agents (KBrO3 and KIO3) increased, while reducing agents (glutathione) decreased the internal pressure of fermenting doughs. In nonfermenting doughs, internal pressure decreased during stress relaxation: the decrease was slower in oxidized, and faster in reduced doughs. A relation between internal pressure and some rheological properties of the membrane of dough gas cells was developed from the equation for the Maxwell rheological element assuming hemispherical symmetry for the gas cell.