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.

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

The bread becomes soft and porous when the yeast cells are mixed in the lump of dough of wheat flour, because: Release of CO2 makes the bread spongy. Yeast produces benzoic acid. Yeast is soft and flour also become soft.

Final answer: Baking soda is used to make bread soft and spongy. Q. Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy.

This loaf is over-proofed. When a loaf proofs for too long, or is proofed at too high a temperature, the dough over-aerates and the gluten over-relaxes, allowing the gas pressure inside the loaf to overwhelm the dough's internal structure.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

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.

Baking powder is made from a combination of baking soda ($NaHCO_3$) and an edible acid such as tartaric acid. When baking powder is heated, carbon dioxide gas is released, causing bread or cake to rise and become soft and spongy.

Detailed Solution

As baking soda on heating produces carbon dioxide gas which makes bread or cake to rise to make it soft and spongy. This carbon dioxide gas gets stuck into the dough and bubbles out which causes the cake to rise to make it soft and spongy.

How does bread become soft? ›

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.

The sponge is added to the remaining liquid and dry ingredients and mixed for 8–16 minutes in a horizontal mixer to form a dough of optimum gluten development. Then, the dough goes to the makeup stage, where it is proofed and baked. Once pre-fermentation is complete, the sponge: Expands 4–5 times its volume.

Carbon dioxide is released when baking soda is added to cake and this makes the cake to rise making them soft and spongy.

The air bubbles and spongy texture of bread are due to which process? Alcoholic fermentation.

During fermentation, carbon dioxide is produced in cell and it is trapped as tiny pockets of air within the dough. The production of carbon dioxide causes the dough to rise. During the baking of bread, carbon dioxide expands and causes the bread to rise further.

The carbon dioxide makes the dough rise which gives the bread a light and spongy texture. Yeast also works on the gluten network. The by-products of “fermentation”, or rising, give bread it's characteristic flavour and aroma.