The fermentation stability describes the gas retention property of doughs depending on the development of gas. Decisively responsible for this are the quantity and the quality of the gluten in the dough. The fermentation tolerance expresses the insensitivity of mature dough pieces when exceeding the optimum dough maturity.
Enhanced fermentation stability and fermentation tolerance can be obtained by optimum mixing, adjusted dough temperatures and the specific use of improvers. Ingredients such as emulsifiers, gluten, ascorbic acid and enzymes help to balance the fluctuations in raw materials and make a constantly high quality of baked goods possible.