Fermented products of cereals such as bread, cakes, biscuits and crackers make up a large part of the cereals products. Therefore, their quality was considered by many researchers. Assessment of these products at various stages of the manufacturing process has attracted the attention of the food industry researchers. Among these sections, the fermentation period as the heart of the manufacturing process has a great importance. In order to evaluate cereal products at various stages of the process, a variety of methods and devices was supplied. These methods and devices have been greatly efficient in sensing products but always faced with some problems. One of the common problems in the field of bakery products is limitation in predicting and monitoring the fermentation situation of these products, due to lack of access to its test position or fluctuating conditions. in the field of fermenting dough pressure measurement because the examples provided in the previous progress wasn't updated and a new method wasn't introduced, devised a method and apparatus designed to measure this factor that is able to display good example of dough fermentation conditions and the situation was essential. In fact, the main purpose of the design and manufacture of devices was that in order to monitor the fermentation stage, devise method that simply and at low cost and high functionality can give information on fermentation processes and products that for this purpose, the direct method was used to observe and measure the pressure factor. Moreover in terms of design and manufacturing conditions were somehow that the accuracy and precision of the information was properly authenticated.This study aimed to design and build a device with these features to validate and verify the precision and correctness of the system and also the authentication of device was examined, then through four test samples of flour with a range of qualitative and quantitative protein, effect of flour on fermentation was evaluated. While test results prove the validity and accuracy of the device the effect of the quantity and quality of the flour samples also showed a significant effect on the fermentation process. On the other hand flour test results showed energy of the device to detect different types of flour and the validity of this issue through validation tests such as alveograph, rheofermentometer and electrophoreses was determined. The other fermetron test results showed that the fermentation processes of the base temperature of 25 degrees Celsius haven't any significant change on process until the range of 10 degrees Celsius in terms of features the fermentation process. This knowledge is important in the industry in terms of cost and power consumption. The temperature tests also proved that the temperature 40 degrees Celsius and more is capable of causing an adverse effect on all phases of the fermentation process. In relation to the use of yeast, consumption of 0.5 and 1.5 percent of yeast a significant difference was observed in the phases of the process. Moreover in the case of use of 3 percent yeast, fermentation process was heavily influenced. The absence of differences in consumption of 0.5 and 1.5 percent of yeast like what was mentioned in connection with the temperature 25-35 degrees Celsius can reduce the industrial economic costs and energy usages. Key words : Fermetron, Fermented cereal products, instrumentation, Continous monitoring, Direct pressure measurement, Dough pressure, Temperature