Uniform leavening over an extended time improves the quality of many baked end-products, the crumb structure acquires finer and more uniform porosity, while the crust has greater elasticity.

• 在持续时间内均匀发酵可以改善许多焙烤终产品的品质;面包屑状结构具有了更好的更均匀的多孔性结构,而面包表皮也具有了更大的弹性。