Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.

Name: Enzymes and bacteria developed in bread dough during bulk fermentation add flavor to the finished bread.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

Enzymes and bacteria break down the complex carbohydrates in the flour, producing flavor compounds that enhance the taste of the bread. This process occurs during bulk fermentation, which is a crucial step in bread-making.

Enzymes and Bacteria Developed in Bread Dough During Bulk Fermentation