This paper aims to study the dough behaviour when fermenting, by means of the Chopin rheofermentometer. For the tests, a flour of weaker/average quality for bread making was considered, as well as a type of compressed yeast Saccharomyces cerevisiae. The flour quality was appreciated through physicochemical and rheological methods using the Chopin alveograph and Brabender farinograph. Throughout the fermentation process the gas volume and dough height were monitored at 30, 60, 90, 120, and 180 minute intervals into the fermentation process. The results obtained were correlated with the quality of the analyzed flour.
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