Red Seal Baker Practice Exam 2026 - Free Baker Certification Practice Questions and Study Guide

During the resting period of dough, fermentation plays a crucial role in developing the characteristics that are essential for quality baked goods. As the yeast or bacteria in the dough consume sugars, they produce carbon dioxide gas and alcohol through the process of fermentation. The carbon dioxide gas gets trapped in the gluten structure of the dough, causing it to rise and become airy, which is essential for achieving a light and fluffy texture in the final baked product.

In addition to the production of carbon dioxide, fermentation also develops flavors in the dough. The metabolic activities of yeast and bacteria create various by-products, contributing to a more complex and desirable taste profile. These flavors can include notes that range from sweet and nutty to slightly tangy, depending on the type of yeast used and the fermentation time.

This dual action of producing gas and developing flavors is what makes fermentation a critical component of dough resting, ultimately leading to a better final product.