If fermentation fails to occur when baking yeast bread products, the yeast dough would not rise. This is because yeast fermentation produces carbon dioxide gas, which creates bubbles in the dough, causing it to expand and rise. Without fermentation, there is no gas production, so the dough remains dense and flat

. Additionally, fermentation contributes to the development of flavor and texture in bread. Yeast breaks down starches into sugars and produces ethanol, amino acids, and organic acids, which enhance the bread's aroma and taste. Without fermentation, the bread would lack these characteristic flavors and have a denser crumb structure due to the absence of gas bubbles trapped by gluten

. In summary, failed fermentation results in:

• Dough that does not rise, leading to dense, heavy bread
• Poor texture with a tight crumb and lack of lightness
• Reduced flavor and aroma development typical of yeast-leavened bread