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FAQ
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.
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.
Final answer: Carbon dioxide gas is given off during the fermentation of sugar and it makes the bread soft and fluffy.
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.
Everyone wants light and fluffy bread loaves. The answer to getting light and fluffy bread is by letting the bread rise long enough.
Never seen such fluffy bread made with condensed milk!
Video Gallery
Never seen such fluffy bread made with condensed milk! Soft as clouds! Extremely easy and delicious
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Mike Karabeini
Hey foodies! I'm Mike, a chef who loves making cooking simple. My site is packed with easy recipes that anyone can master. No complicated ingredients or fancy techniques - just delicious food made simple. From quick dinners to cool party snacks, I'll show you how to cook like a pro. Ready to make something tasty? Let's get cooking!
