Why Does Dough Have to Be Punched Down After Fermentation

question 19

Multiple Choice

Why does dough have to be punched down after fermentation?

• A) to even out temperatures
• B) to redistribute sugars, yeast, and gluten
• C) to break large air bubbles into smaller cells
• D) to allow excess carbon dioxide gas to escape
• E) all of the above answers are correct

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