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

Question

Quizplus · Accepted Answer

During bread dough fermentation, yeast metabolizes sugars present in the dough, producing carbon dioxide and alcohol. This process also involves enzymatic activity and changes in the dough's pH, contributing to the dough's rising and flavor development. The ideal temperature for fermentation is typically warmer than 65°F, often around 75°F to 85°F, to promote yeast activity, and the environment should be slightly humid rather than dry.

During Bread Dough Fermentation