Novel devices were created to monitor CO2 production in dough fermentation. Three devices were made with probes of 15 mm, 40 mm square, and needle types, connected to a multimeter. Dough samples (0.5%, 1.0%, and 1.5% yeast) were filled in tailor-made container for fermentation and evaluated. Ratios of CO2 were predicted from the electrical resistance of the dough, because of dielectric characteristics of CO2 and dielectric theory. As fermentation progressed, the dough was expanded by holding of CO2, the resistance rapidly increased in the early stage and gradually increased in the late stage, in all cases. The production of CO2 was well estimated with respect to the yeast content. The comparisons of the predicted and experimental volume ratios showed similar patterns except for only one type (the 15 mm square). It was concluded that the electrical method could be an efficient alternative to the volumetric method to measure CO2 production.

中文翻译：

---

用简单的电子万用表在发酵过程中从面包面团的电阻产生的CO2预测方法。

创建了新型设备来监视面团发酵过程中的CO2产生。用连接到万用表的15 mm，40 mm方型和针型探针制作了三个设备。将面团样品（0.5％，1.0％和1.5％的酵母）装入量身定制的容器中进行发酵并进行评估。由于面团的电阻和介电理论，可以根据面团的电阻来预测二氧化碳的比率。随着发酵的进行，面团通过保持二氧化碳而膨胀，在所有情况下，阻力在早期迅速增加，而在后期逐渐增加。关于酵母含量，已经很好地估计了CO 2的产生。预测体积比和实验体积比的比较显示出相似的模式，只是一种类型（15毫米见方）。