Final answer:
During the third stage of baking, temperatures typically rise well above 60°C (140°F), which is high enough to kill yeast and other microorganisms present in the dough.
Step-by-step explanation:
Microorganisms such as bacteria and yeast can be killed through the application of sufficient heat. During the third stage of the baking process, temperatures often exceed 60°C (140°F), which is above the range at which microbes multiply most rapidly. Specifically, for effective microbial control, foods and bakery products typically experience even higher temperatures, reaching above the general thermal death point for many microbes including yeast, which is typically around 55°C to 60°C (130°F to 140°F). However, the exact temperature at which all microbes die can vary depending on the organism and environmental conditions. In the context of baking, killing yeast is part of what helps set the structure of the bread, as yeast fermentation ceases and the bread's final rise is fixed.
Moist-heat sterilization, a method that penetrates cells effectively, is typically more effective than dry-heat sterilization at killing microorganisms such as enzymes, microbes, and acids. The application of high pressure in food processing can also inactivate yeast, bacteria, and molds, with pressures ranging from 100 to 800 MPa. While many organisms can withstand refrigeration, high temperatures used in the baking process are sufficient to stop their growth and eventually kill them.