A new method for determining the readiness of fermented dough in a sealed fermenter is proposed in the article. A detailed analysis was conducted and popular bread production methods were identified, including the Biga method. The study focused on the fermentation process and its properties. The fermentation process is an important part of bread production. It affects the texture, taste, and nutritional value of the finished bread. There are many different fermentation methods, each with its own advantages and disadvantages. In the traditional fermentation method, the dough is left on a table at room temperature. This method is simple and does not require expensive equipment. However, it can be unreliable, as the fermentation process is difficult to control. More modern fermentation methods use sealed fermenters. This allows for controlling the temperature, humidity, and oxygen level in the fermentation environment. This ensures a more uniform fermentation process and improves the quality of the finished bread. However, existing sealed fermenter systems that use timers have limitations. They cannot accurately determine the readiness of the dough. This can lead to the dough being under-fermented or over-fermented. A new method for determining the readiness of fermented dough in a sealed fermenter has been developed. This method uses a microcontroller and a gas consumption monitoring system. The microcontroller collects data on the current state of fermentation, including temperature, humidity, and oxygen level. The gas consumption monitoring system measures the amount of gas produced during fermentation. The microcontroller uses this data to determine the readiness of the dough. It does this by analyzing the fermentation rate curve. The new method is accurate and reliable. It can be used for any type of sealed fermenter of any volume. The new method has the potential to improve the quality and consistency of bread production.

arduino, microcontroller, fermentation, software development, dough, bread

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