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Once the dough pieces enter the oven, heat begins to penetrate the surface and migrates to the interior, thus bringing about a steady rise in loaf temperature. This increase in temperature will greatly accelerate yeast activity, therefore producing a rapid evolution of carbon dioxide gas and expansion of dough gasses. The combination of several reactions will cause an intense volume expansion in the loaf. As the temperature of the oven continues to increase, yeast activity proceeds at a rapid level, this activity will give the loaf its final expanded form.

At the end of the baking process crust formation begins and plays a key role in retaining the volume that was just produced while at the same time preventing further loaf expansion. The sugars of the crust are then caramelized due to the high heat and high moisture content, which will produce the golden brown crust to conclude the baking process.

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