The fermentation process in dough plays a crucial role in determining the texture,appearance,and nutritional content of bread.Traditional monitoring methods,however,come with various limitations,such as destructiveness,limited information access,and being offline.Nondestructive testing(NDT)technology,as a swift and efficient quality evaluation method,offers an effective solution for gauging the fermentation maturity of dough.This paper comprehensively reviews the latest advancements in NDT for monitoring dough fermentation.It specifically delves into ultrasonic detection technology,nuclear magnetic resonance(NMR)technology,electronic nose(EN)detection technology,machine vision(MV)detection technology,and infrared spectroscopy(IRS)detection technology.Each of these technologies is examined in terms of their detection principles,strengths,weaknesses,and applicable scenarios.Concurrently,the current challenges associated with each technology are analyzed.The emphasis is placed on the development trend of multi-detection technology,aiming to achieve a more comprehensive,accurate,and reliable assessment of dough fermentation states.The paper concludes by outlining the future application prospects of these technologies,providing valuable insights for the research and application of non-destructive testing in the bread industry.
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