Problem
Dense bread
Here is what FoodHQ can say about this, with sources.
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How to tell it is this
-
Dense bread shows as a coarse, open crumb.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 7. Methods to Improve the Porous Crumb Structure Development and Retard Crumb Staling authoritative
-
Dense bread shows as a low, heavy loaf.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative
-
Dense bread shows as a crumb that is hard work to chew.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
What went wrong
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Dense bread is caused by gluten development.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative
-
Dense bread is caused by aeration.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative
-
Dense bread is caused by gas expansion.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 5.4. Product Volume authoritative
How to avoid it next time
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To prevent dense bread: add liquid.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
-
To prevent dense bread: agitate.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Porous Crumb Structure of Leavened Baked Products (International Journal of Food Science 2018:8187318) 2. Porous Crumb Structure Development authoritative