Fermentation is an essential process in dough-making; it helps make foods such as bread and baked goods easier to digest and more nutritious, whilst also adding a wonderful flavour.

Evidence suggests that humans have been using fermentation techniques to produce food and drink for over 10,000 years. The relationship between yeast and fermentation is fascinating.

Let’s start with yeast. Baking yeast is used to ferment dough, causing it to rise and imparting flavour. It comes in various forms, and the choice depends on baking requirements and storage conditions.

Yeast Fermentation in Bread

The following is a brief overview of the different types of yeast:

Fresh yeast: Also known as cream yeast, this is a liquid yeast diluted with water that can be evenly distributed throughout the dough. It can be measured manually using a measuring jug or automatically using a pump. Fresh yeast must always be kept refrigerated until it is used in bread-making.

Compressed yeast: This yeast has been dehydrated and can be pressed into small blocks. It is very compact, with a solid content of 30 per cent and a moisture content of 70 per cent². Before use, it can be dissolved in liquid or crumbled directly into the dough during kneading. Compressed yeast must be refrigerated and has a relatively short shelf life; however, it must never be frozen.

Frozen yeast: Ideal for improving the quality of frozen dough, frozen yeast can be mixed directly into the dough whilst still frozen. It possesses stable fermentation properties and is unaffected by deep-freezing.

Dried yeast: This is a dehydrated form of yeast. Dried yeast comes in the form of fine granules. It is mainly divided into two types—active dried yeast and instant dried yeast. Active dry yeast contains dormant yeast cells and must be activated with water before use; instant dry yeast, on the other hand, has finer granules with a porous surface. This type of yeast absorbs water rapidly and can be used without activation. Dry yeast has a long shelf life of approximately two years and does not require refrigeration. It can be added directly to the dough during the kneading stage.

What exactly is yeast fermentation?

Yeast fermentation plays multiple roles in the bread-making process, giving the finished loaf its distinctive shape and texture. The main functions of yeast include:

1. Producing gases, which are trapped within the dough structure, giving the bread its ideal texture and volume.

2. Maturing the dough through the moderating effect of gluten.

3. The compounds produced during fermentation impart a distinctive flavour and aroma to the bread.

This is how these marvellous organisms accomplish their work.

Yeast is a living microorganism that requires food to survive and grow. Yeast fermentation is a metabolic process in which yeast feeds on various carbohydrates (starch and sugars) found in flour, breaking them down and releasing carbon dioxide, ethanol, flavour compounds and energy. Carbon dioxide is the key substance responsible for the expansion of the dough during baking; it is produced as the yeast continuously divides and multiplies during fermentation, causing the dough to increase in volume. During baking, yeast activity intensifies and the gas bubbles expand rapidly until the heat halts this process, ultimately giving the bread its final characteristics.

Bread Fermentation

Some bread-making processes involve two stages of fermentation. After the first fermentation, the dough is punched down to reactivate the yeast, enabling it to continue converting starch into sugars, ethanol and other compounds. This allows the dough to develop richer flavours and a more mature gluten network during the final proving stage before baking.

The second major role of yeast is to aid in the formation and strengthening of the gluten network within the dough. Gluten traps the gases produced by yeast activity; therefore, without gluten, bread and baked goods would be much denser. The more bubbles formed during fermentation, the finer the internal texture of the bread.

The third benefit of yeast fermentation is that it imparts a distinctive flavour to bread and baked goods. During fermentation, enzymes in the yeast break down starch into more flavourful sugars, releasing carbon dioxide and ethanol in the process, along with a range of by-products such as amino acids and organic acids. It is precisely the variety and quantity of these compounds produced during fermentation that give the product its distinctive flavour and aroma. Sourdough bread is an excellent example of this unique and long-lasting fermentation method.

In addition to the unique flavours produced by yeast fermentation, other ingredients in the dough undergo catalytic reactions as a result. Many types of bacteria also grow, imparting a delicious sourness to the bread.

Wintec Bread Liquid Fermentation System provides a reliable solution for modern bread production by creating a constant temperature and humidity fermentation environment that ensures stable dough quality and consistent product performance. Integrated with continuous production lines, the system enables uniform fermentation, improves production efficiency, and reduces the impact of environmental changes on final products. With intelligent control technology, recipe management, and hygienic food-grade construction, Wintec Bread Liquid Fermentation System helps manufacturers achieve better texture, flavor stability, and automated production. For bakeries and food processing companies looking to upgrade their fermentation process and build a more efficient production line, Wintec provides professional solutions and customized support. Contact us at info@wintec-bj.com or wintec-bj@outlook.com to discuss your requirements and request a suitable fermentation system solution.

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