2. Different phases of breadbasket fermentation

We have already seen that biological yeasts are classified as living organisms. As such, they are sensitive to environmental conditions (extrinsic factors), making fermentation a delicate process to control. This is particularly important in terms of production, economics and technology. Indeed, a variation in dough density during passage through a volumetric divider will lead to a change in the unit quantities used. To illustrate these problems of dough rising, the study of bread making is a very interesting example. To control this process, numerous checks are carried out to assess the fermentable activity of a dough and identify the optimum fermentation conditions.

In general, the production of fermented foods involves three essential phases: kneading, fermentation and cooking.