“…Shehzad et al (2010) completed this approach, in the case of free standing dough, by fitting the dough shape-ratio evolution, so to estimate dough stability, by a simple exponential decay model. This basic imaging principle has been widely used to model the dough expansion at the macroscopic scale, under various conditions of proofing temperature, yeast content and leavening agents (Ktenioudaki et al, 2009;Bellido et al, 2009;Soleimani Pour-Daman et al, 2011). Recent developments using structured light might improve the method, by bringing directly 3D information on dough expansion during fermentation (Ivorra et al, 2014).…”