What makes bread soft and fluffy?(A) Finely ground flour(B) Alcohol given off during fermentation of sugar(C) Carbon dioxide given off during fermentation of sugar(D) Oxygen gas (2024)

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What makes bread soft and fluffy?(A) Finely ground flour(B) Alcohol given off during fermentation of sugar(C) Carbon dioxide given off during fermentation of sugar(D) Oxygen gas? ›

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

The release of carbon dioxide during fermentation makes the bread soft and fluffy. The baking is continued till the loaf is baked completely.

Leavened bread is made with either yeast or a chemical leavener (baking soda or baking powder), either of which creates bubbles of carbon dioxide that raise the dough. This makes it softer and lighter.

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

Yeast is widely used in cake and bread preparation because it converts the sugar in the dough to carbon dioxide. 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.

When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol — this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

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.

During baking of the dough, the ethanol evaporates while the carbon dioxide creates air pockets resulting in the fluffy texture of the bread.

Why does bread have a soft texture? ›

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.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda).

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. 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.

What makes bread moist and fluffy? A high dough humidity, like 170 or even 180, which means 800 grams of water on 1000 grams of flour. This is called Tramezzini, it's Italian white bread with 170 dough humidity. It's fluffy and soft like cotton.

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.

Sugar: Not only does it sweeten the bread, but sugar also retains moisture. This means that adding sugar can indeed make bread softer. Baking Soda: When added, especially in recipes with acidic ingredients, it can make bread soft and spongy.

One factor impacting your bread's final texture. is the amount of extra flour added when kneading. As you add more flour to the countertop, the dough becomes less sticky, but also becomes drier and more stiff. The result is a short loaf. with a tight and dense interior structure.