Being a Sodden Bread

The term "sodden" is used to characterize the bread (cakes, muffins, donuts and similar) that texture hard, not soft and do not expand. Why bread can be sodden?

The following will discuss some possible causes and tips how to making bread can be soft and fluffy perfection. in the process making bread (baking product) which plays an important role in the development the dough is a compound contained in wheat gluten.

The compound is composed of two fractions of gluten, glutenin and gliadin are the respective will determine the elasticity and plasticity of the dough. Elastic and plastic properties the results from the formation of bread dough "framework" as the nets of compounds glutenin and gliadin. Furthermore, a framework like this webs which acts as a trap air so the bread dough into expands.

The air trapped in the web of gluten framework actually CO2 is a gas. The gas can be produced by the yeast / yeast (the usual used as the source of the donut dough, bread, etc.) or due to shaking the egg (in cake batter, muffins, etc.). The trapped air can escape back to gluten that is formed when the framework is not strong and resulting in a flat bread again after removed from oven.

Thus there are two factors that play an important role in the development and tenderness "texture of bread. Namely raw materials (content of gluten in wheat) and the process of making the batter. Here are tips for avoiding the occurrence of sodden on the bread:
(1) wheat that is used has the right composition for bread dough
(2) yeast / yeasts are used to source sufficient amounts (approximately 10 grams to 500 grams of dry yeast dough of wheat);
(3) for the development of the dough enough time (at least 30 minutes);
(4) the creation and sponge cake, whipping egg whites until done hard and the mixing of wheat to the dough is done carefully;
(5) can be added CMC (Carboxy Methyl Cellulose) or HPMC (Hydroxy Propyl Methyl Cellulose), which is as an emulsifier.