Chemical Changes in Yeasted Doughs during Fermentation

Abstract

Dough fermentation commences during mixing, proceeds through dough-processing or make-up, and only ends during the final baking phase. This includes the processes of dough-dividing, shaping, proofing stages of the dough-pieces and during the early baking phase. However, in practical production terms, the fermentation or floor-time refers to the time elapsing from the end of mixing through to dividing.