Cereal Chem 53:338 - 346.  |  VIEW ARTICLE
Gas Pressure-Volume-Time Relationships in Fermenting Dough. I. Rate of Production and Solubility of Carbon Dioxide in Dough.

G. E. Hibberd and N. S. Parker. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

A method for determining the rate of production and solubility of carbon dioxide in a fermenting dough is described. The method is based on measurement of the rate of increase of the external pressure required to hold a dough sample at constant volume, and does not require a value for the absolute pressure of the gas in the dough.