This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the final mixture (complete recipe for pizza dough production), showing the possibility of distinguishing some phases of the fermentation process. Even during the fermentation process in the preparation of wort and yogurt with non-traditional additives, the sensors were able to indicate significant parts of the process, including the end of the process. The research article also mentions as a new idea the use of trivial regulation at home in food production to determine the course of the fermentation process. The results presented in this article show the possibility of using TDS for more accurate characterization and adjustment of the production process of selected foods in the basic phase, which will be further applicable in the food industry, with the potential to reduce the cost of food production processes that involve a fermentation process.

Centre of Polymer Systems University Institute Tomas Bata University in Zlin Trida Tomase Bati 5678 760 01 Zlin Czech Republic

Department of Fat Surfactant and Cosmetics Technology Faculty of Technology Tomas Bata University in Zlin Vavreckova 275 760 01 Zlin Czech Republic

Department of Food Analysis and Chemistry Faculty of Technology Tomas Bata University in Zlin Vavreckova 275 760 01 Zlin Czech Republic

Department of Microelectronics Faculty of Electrical Engineering and Communication Brno University of Technology Technicka 3058 10 616 00 Brno Czech Republic

Department of Physics and Materials Engineering Faculty of Technology Tomas Bata University in Zlin Vavreckova 275 760 01 Zlin Czech Republic

Polymer Centre Faculty of Technology Tomas Bata University in Zlin Vavreckova 275 760 01 Zlin Czech Republic

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New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring

Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing