By controlling the fermentation time, the characteristics of dough such as volume change, taste and color were observed, and the influence of fermentation on bread quality was observed. The specific experimental steps include preparing flour, yeast, sugar, milk and other raw materials, preparing batter according to a certain proportion, and then standing for a certain period of time for fermentation. With the passage of time, glucose and starch in dough decompose to produce gas, which leads to the increase of dough volume. When the dough volume reaches a certain level, bread can get better taste and appearance.
This experiment can deeply explore the influence mechanism of fermentation on bread quality, and further improve the scientificity and standardization of bread making.