Which of the following makes bread soft and fluffy? (2024)

FAQs

Which of the following makes bread soft and fluffy? ›

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

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

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.

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

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

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

As yeast cells feed on sugars, they produce carbon dioxide gas and ethyl alcohol in a chemical process known as fermentation. The carbon dioxide gas released by the process of fermentation gets trapped in the sticky, elastic dough, causing it to “puff up" or rise.

Fluffy means that the mixture will be soft, evenly mixed and aerated. It will be paler in colour. You can do it with a wooden spoon in a roomy bowl with a vagarous beating (about 3 minutes) or using an electric hand mixer will make light work of it.

Fungi have been used for thousands of years to modify foods and beverages. Bread made without yeast fungi is flat. The addition of yeast to flat bread dough causes the dough to rise during baking. The result is the soft texture we associate with bread.

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

Which makes bread soft and spongy when baking soda is added? ›

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

Within the bread, rolls and baked goods on many tables this holiday season is an extraordinary substance – gluten. Gluten's unique chemistry makes foods airy and stretchy.

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.

Over-kneading the dough can lead to a tight gluten structure and result in a dense texture. Using too much flour or not enough yeast can also affect the rise of the bread. Additionally, insufficient proofing time or improper shaping can contribute to a heavy loaf.