2.4. Rheofermentometer Analysis

A Rheofermentometer F4 (Chopin Technologies, France) was applied to detect the gas release kinetics depending on the varied quantities of legume flours. Immediately after kneading, 315 g of a biologically leavened dough sample was placed into the fermentation basket and was covered with the optical sensor. The proofing chamber was closed hermetically to begin the measuring series at 28.5 °C for 180 min. The following dough parameters were measured: Hm (maximum dough height (mm); Hm′ (maximum height of the gas release curve (mm); Tx (time of porosity (hours); total volume (total volume of gas produced in mL CO₂), volume of CO₂ lost (carbon dioxide volume in mL that the dough has lost during proofing), and retention volume (carbon dioxide volume in mL still retained in the dough at the end of the test). The method conforms to the AACC 89-01 [33] standard for the measurement of yeast activity and gas production.