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After the bread dough has been kneaded, it must be allowed to rest in order for the yeast to continue with the fermentation. The fermentation produces carbon dioxide gas, which becomes trapped within the dough, resulting in the rising action that is necessary to develop the texture and flavor of the final product.

Among the top criteria influencing the shelf life of bread are the following: the bread ingredients used, the bread storage temperature and humidity levels, the type of storage container used, and the bread storage location.