Modelling of bread dough proving using confocal microscopy and MRI

This paper presents a model of bread dough expansion during proving. A model taking into account the mass production rate of CO2 by yeast was used in association with an equation describing the equilibrium of the gas cell in the dough. The size of gas nuclei inserted in the dough during mixing was determined with confocal microscopy. MRI and conventional proving experiments were used to validate the model.