How Does The Bread Become Spongy? GK Q&A (2024)

FAQs

How Does The Bread Become Spongy? GK Q&A? ›

The yeast reproduces rapidly in the dough. It ferments the sugar present in the dough into carbon dioxide. The carbon dioxide fills the dough and causes it to increase in volume. This makes the dough rise and the bread thus appears spongy.

Breads become spongy due to the addition of yeast in their dough. Yeast reproduces rapidly and produces carbon dioxide gas while respiring. This gas fills the dough and increases its volume making it to rise, thus making the bread appear spongy and fluffy. Was this answer helpful?

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Baking powder is a mixture of baking soda and edible acid like tartaric acid. Baking powder on heating produces carbon dioxide gas which causes bread or cake to rise making it soft and spongy.

For bread to become soft and fluffy, the dough must undergo fermentation. When the bread dough ferments, some amount of carbon dioxide is released due to the action of yeast on the sugars; this creates a lot of gas bubbles in the dough.

Yeast produces acetic acid and alcohol which gives softness to the bread. Release of CO2 makes the bread spongy.

Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients. This will prevent the formation of excess gluten, as excess gluten makes bread chewy.

Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy. An aqueous solution of baking soda turns red litmus blue. It is also used in soda acid fire extinguisher.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

When baking soda is heated it decomposes to produce sodium carbonate water and CO2 gas. 2NaHCO3+Heat → Na2CO3+H2O+CO2CO2 gas produced during the reaction makes the cake or bread spongy and fluffy.

If there is too much liquid or not enough leavening, the bread may be soggy. A coarse, crumbly texture: Your quick bread should be moist and dense. Too much fat (butter, oil, or shortening) or too much leavening (baking soda or baking powder) will cause the bread to be crumbly.

What is the sponge process in bread making? ›

The process starts with a very soft dough, which is usually made from just flour, yeast, (salt) and water. The flour is usually of about 11% protein, that is of bread flour quality, and the dough temperature is about 26 °C. This is allowed to ferment for about 12–16 hours to form a very open and bubbly 'sponge' dough.

Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer. Experiment until you find the sweet spot, and take notes along the way.

If the dough doesn't fill out with gas, perhaps because it hasn't had time to rise properly, the inside of the loaf will remain soggy and dense as the dough won't bake properly. You should therefore leave plenty of time for your dough to rise.

Due to the addition of yeast in the dough, the bread becomes spongy. Yeast has the capability to reproduce rapidly and produces carbon dioxide while respiring. This gas helps to fill the dough of bread and increases its volume making it rise, thus making the bread spongy and fluffy.

Final answer: Carbon dioxide gas is given off during the fermentation of sugar and it makes the bread soft and fluffy.

One of the most common reasons for dense bread is over or under-kneaded dough. Kneading your dough directly affects gas production, as it increases the rate that fermentation occurs. Without kneading, bread dough will take much longer to ferment fully.

Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

Too much water can also produce a damp loaf. Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.