Red Seal Baker Practice Exam 2026 – Comprehensive Prep Guide

Question: 1 / 400

What gas is primarily produced during the fermentation process of yeast dough?

Oxygen

Hydrogen

Nitrogen

Carbon dioxide

During the fermentation process of yeast dough, carbon dioxide is the primary gas produced. This occurs when yeast, a type of fungus, metabolizes sugars and converts them into alcohol and carbon dioxide gas. The carbon dioxide gas gets trapped in the dough's gluten structure, causing the dough to rise and creating the light, airy texture typical of bread and other baked goods.

This process is crucial for leavening, which is essential in many baking recipes. The production of carbon dioxide leads to the expansion of the dough and contributes to the development of flavors during fermentation. Understanding this process is vital for any baker, as it directly affects the final product's texture and volume.

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