DailyDelish Questions and Answers
0 votes
in Food by
Advertisement - Continue reading below

1 Answer

0 votes
Best answer

an overproofed dough won't expand much during baking, and neither will an underproofed one. overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.

by
edited
Welcome to Dailydelish Q&A, where you can ask questions and receive answers from other members of the community.
Advertisement

Related questions

0 votes
1 answer
0 votes
1 answer
asked Jun 7, 2021 in Faq by Washeigandis
0 votes
1 answer
asked Jul 20, 2021 in Faq by Siours1953
0 votes
1 answer
asked Jun 10, 2020 in Faq by Beather1953
0 votes
1 answer
asked Jan 25, 2022 in Qna by Camle1956