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Gas Retention. The ability of the gas cells (q.v.) in a dough (q.v.) to retain the carbon dioxide (q.v.) generated by yeast during dough fermentation (q.v.). Adequate gas retention is an important quality attribute of dough that will ensure good final loaf volume (q.v.), whereas poor gas retention will result in baked products with a dense grain (q.v.) and a reduced loaf volume.