[Solved] Which of the following makes bread soft and spongy when baki (2024)

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[Solved] Which of the following makes bread soft and spongy when baki? ›

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

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.

As baking soda on heating produces carbon dioxide gas which makes bread or cake to rise to make it soft and spongy.

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

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

The yeast releases carbon dioxide, which fills the dough and increases its volume. Due to the heat, more gas bubbles emerge when this dough is baked. The bread rises and becomes soft and fluffy as the gas leaves.

Yeast is a type of unicellular microbe that is used to create bread. Fermentation is the process through which yeast transforms sugar into ethanol and carbon dioxide. The enzyme complex zymase catalyzes the reaction. The carbon dioxide generated throughout the procedure rises and softens the dough.

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.

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.

When your loaf is spongy and heavy, you might have also put too much flour into it or made the dough in a cooler or too warm setting. Bread baking may seem simple. You'll need the most common ingredients for baking bread: flour, water as well as salt, and yeast.

Does the bread become 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?

To make an eggless cake soft and fluffy, try incorporating ingredients like yogurt or buttermilk for moisture, baking powder for leavening, and vinegar to react with baking soda. Sift the dry ingredients for a lighter texture, and ensure not to overmix the batter.

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.

Add Milk

To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer.

Some alternative ingredients can help give your bread added moisture. One such ingredient is milk, which has a high-fat content and can add a delightfully creamy flavor when baking. Additionally, adding mashed potatoes or cooked grains can help keep the crumb soft and tender for days after baking.