Red Seal Baker Practice Exam 2025 – Comprehensive Prep Guide

Fermentation in yeast dough plays a crucial role in developing the structure of the dough. During fermentation, yeast converts sugars present in the dough into carbon dioxide and alcohol through a metabolic process. The carbon dioxide produced escapes and creates gas bubbles, causing the dough to rise and expand. This process not only helps in leavening, which creates a light and airy texture but also contributes to the formation of a better gluten network. As the gluten develops, it provides strength and elasticity to the dough, allowing it to maintain its shape during baking.

Moreover, fermentation enhances the dough's flavor and aroma as a result of the byproducts produced during the yeast's activity, but the core structural development is paramount for achieving the right texture in the final baked product. This makes fermentation an essential step in creating high-quality bread and other yeast-leavened products.