Core Viewpoint - The article discusses the importance of spraying water on dough before baking, highlighting its effects on the texture and appearance of different types of bread, specifically sweet and hard bread [1][3][45]. Group 1: Effects of Water Spraying - Spraying water on dough helps to expand the crust during baking, resulting in a crispier texture [3][8]. - The method of injecting steam into the oven originated from French bread baking techniques in the mid-19th century [5][6]. - The optimal temperature for baking bread is typically above 204 degrees Celsius, where steam injection allows the bread to expand before the crust hardens [8]. Group 2: Experimental Comparisons - An experiment was conducted comparing sweet and hard bread with varying amounts of water spray (0, 3, and 10 sprays) [10][28]. - For sweet bread, the best results were observed with 3 sprays, which provided a good balance of moisture and texture [26][27]. - For hard bread, 3 sprays also yielded the best appearance and texture, while excessive moisture led to a denser and harder product [43][44]. Group 3: Observations on Appearance and Texture - Sweet bread with no spray had a less appealing shape and texture, while 3 sprays resulted in a shiny surface and good internal structure [20][21][24]. - Hard bread without spray showed cracks and uneven baking, while 3 sprays produced a well-shaped loaf with good internal organization [36][37][40]. - The texture of sweet bread improved with moisture, while hard bread became lighter and airier with the right amount of spray [44].