1. Dough fermentation is a process of making dough fluffy and elastic by using carbon dioxide and other components produced by yeast in the process of life activities, and giving bread color, fragrance, taste and porous structure.

2. Both dough and dough should be put into the refrigerator the night before and the next morning. There is basically no effect after using it. Ordinary dough does not need to be treated, except that the fermented dough needs to be heated.

Extended data

Put the dough stirred one night in advance into the refrigerator to slow down the fermentation speed of the dough at low temperature. This will not cause the problem of dough scattering at room temperature, and long-term low-temperature fermentation will make the dough taste stronger.

Therefore, the dough should be put in the refrigerator one night in advance. The temperature is kept at 5℃ and the dough humidity is kept sealed. The dough can be fermented to twice its volume in about 12 hour after cold storage fermentation for one night. The dough can be completely used up the next morning. The dough is in good condition and the yeast activity in the refrigerator is not high. Therefore, after the basic fermented dough returns to room temperature, the secondary fermentation can still be completed quickly, thus making bread and steamed bread normally.