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Oven Spring. The rather sudden increase in loaf volume (q.v.) in the oven caused by a buildup of gas and vapor pressure within the loaf's gas cells (q.v.) as a result of heat penetration. A visible evidence of this sudden increase in volume and release of pressure within the loaf is the characteristic break (q.v.) and shred (q.v.) that appear along the upper sides of pan bread loaves (q.v.).