For example, the fermentation is crucial to the mouthfeel of the end product, and today bakers commonly use active dry yeast, which creates air bubbles and improves the springiness of the bread. But too much air can make the pH too high, making the dough too acidic and causing a loss of springiness, so you have to be very careful in order to make sure your bread is the best it can be.
例如，麵糰口感的關鍵在發酵，現在普遍使用乾燥式酵母粉發酵，酵母產「氣」，可以增強麵筋的彈性，但放太多會產氣太多，PH 值太高、太酸，麵糰反倒會「沒力氣」（失去 Q 勁），必須小心掌控，做出來的麵包才會恰到好處。