During bread dough fermentation
A) the shaped dough is placed in a dry, cool, undisturbed place for rising.
B) the ideal temperature for the dough is approximately 65 degrees F.
C) carbon dioxide is produced while enzyme and pH changes take effect.
D) none of the above answers is correct

Question

Quizplus · Accepted Answer

During bread dough fermentation, carbon dioxide is produced as the yeast or sourdough culture consumes sugars in the dough. This causes the dough to rise. Enzymes in the yeast or sourdough culture also break down starches and proteins in the dough, which affects the dough's texture and overall flavor. The pH of the dough also changes as fermentation progresses. A cool, dry place is typically used for fermentation, but the ideal temperature may vary depending on the recipe and type of yeast or culture being used. Therefore, A and B are not accurate statements.

During Bread Dough Fermentation