In answering this question I have to be brief. First I have to answer the question; What are yeast dough products? I presume that these are products that depends on the fermentation activity of yeasts species for the development and hence their final perceived properties. Bread is an example of uch product. A quality dough product for example bread will depend on the behaviour of gluten in he hard wheat and equal mixture of an active yeast amidst the good environmental conditions necessary for the growth of the yeast and leavening of the dough.
The fermantation has to be slow and controlled and the bread volume should develop evenly as to give a final product that is acceptable to the consumer.