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7. Explain the role of yeast fermentation in dough development

Sagot :

Answer:Yeast fermentation in dough development primarily serves as a leavening agent by producing carbon dioxide gas, which causes the dough to rise. This process also contributes to flavor development, improves dough texture through enzymatic action on proteins and starches, and enhances dough handling properties by increasing elasticity and extensibility.    

Explanation:

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