Oven spring

When bread expands in the oven the resulting expansion is known as oven spring. It has been calculated that water expansion was responsible for some 60% of the expansion.1... 

This is the final process in the system. The product enters the oven and heats up either by convection, conduction or radiation, or possibly a combination. In yeast-raised products the final expansion takes place, known as oven spring. Excessive oven spring is a sign of insufficient, final proving. A moderate amount of oven spring is a good sign. 

This is bread that has been baked to the point where the crumb has set and oven spring has occurred but before the Maillard reaction causes the crust to brown. The bread is then packed. 

The first step in recording and assessing the loaves is to record their weight then the loaves can be assessed for appearance. One factor to look for is the presence of some oven spring (see Figures 1-3). This is expansion of the loaf in the oven, which can be detected by stretch marks... 

Figure 3 This loaf was placed in the oven without proving, which has caused very excessive oven spring by its rapid expansion, distorting the loaf...

Dough Strengthener Oven Spring Crumb Softening... 

Floating test (e) May-Grunwald test (f) Oven-spring... 

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