Room 153, Building 227
DTU National Food Institute
Søltoftsplads
2800 Kongens Lyngby

• The development, gas production, porosity change and tolerance properties of dough mixtures during proofing can be measured
• Measures pressure, temperature, and the height of the dough in the thermostatically controlled and airtight proofing vessel
• Useful for analysing the effects of different ingredients (yeasts, flour types, additives, etc.) and process conditions (proofing time and temperature) on dough characteristics
• The experimental procedure can be customizable and automated.

Aberham Hailu Feyissa, Associate Professor
abhfe@food.dtu.dk

Advanced