- #1
Tony Giaccone
- 3
- 0
I'm interested in determining the density of a dough. I want to be able to continuously measure the density of the dough as it rises. My thought was to use an ultrasonic wave and measure the time it takes to reflect through the dough I would assume that as the dough ferments and the amount of CO2 in the dough increases, and the size of the dough ball increases that the density can be measured, but I'm not sure this will work. Has anyone got any advice or suggestions on the best way to accomplish this task?