Dough buoyancy to monitor bread production process

An instrument able to record the buoyancy values of dough sample has been set up and used to test different recipes. Data of buoyancy versus time has been plotted and a curve with four typical sections identified. Each section gives some information about the influence of flour and microorganism on dough characteristic. The analysis of these curves allows an overview on the bread producing process with particular regards on mixing and proofing effects and could be used to compare different baking features.