Table of Contents
QUALITY DEFECTS IN BREAD MAKING
PROCESSING:
It is important to be methodical when trying to determine the cause of a fault. Sometimes there may be more than one cause and these may interact with each other. It is best to try to solve the fault by one change at a time rather than making changes to ingredients, processing and handling all at once. Possible causes of faults in bread can be grouped into five main categories:
1. Defective or inappropriate ingredients
2. Unbalanced formulation
3. Poor dough development and maturity
4. Incorrectly adjusted or poorly maintained equipment
5. Poor handling after baking.
IDEAL CHARCTERISTICS FOR A LOAF OF BREAD:
The ideal characteristics for a standard loaf of bread are:
• Even top with slightly rounded corners
• Smooth thin crust, with no holes, streaks, cracks or wrinkles
• Uniform golden-brown crust; rim of crust is pale
• Fine crumb, uniform cell structure, thin cell walls, texture soft to touch.
BREAD FAULTS FOR BREAD MADE USING MECHANICAL DOUGH DEVELOPMENT METHOD CHARCTERISTICS:
Characteristic Fault Cause
Volume Too small
Too large -Work input too high for the type of flour used Weak flour Cold dough Tight dough Not enough yeast, dough conditioner or emulsifier Short intermediate proof Short tin proof Too much moulding pressure Too much salt Under-developed (for strong flour
Hot dough Slack dough Long intermediate or final proof Too much yeast Very strong flour
Crust Bubbles Wrong dough conditioner Final proof too long & humid Too much pressure during moulding
Stack dough
Crust colour Pale
High Not enough sugar
Cool oven
Too much sugar or malt Too much salt Hot oven Defective yeast
Crust texture Flying top
Torn and Ragged
Shiny High
High
Over developed
Loaf form Too bold, excessively rounded corners
Too much sugar or malt Too much salt Hot oven Defective yeast Over developed
Underdeveloped
Under oxidised
Crumb Doughy
Dry Too much malt Flour made with sprouted wheat
Under baked
Over-baked Lack of dough conditioners
Crumb texture Coarse and open
Closed and tight
Irregular cores or streaks Weak flour Long intermediate and tin proof Not enough or wrong dough conditioner
Not enough vaccum
Short tin proof Defective yeast Tight dough Too much vacuum
Too much moulding pressure
Crumb colour Dark
Yellow Bran in flour
Dough too hot
Wheat type
BREAD FAULTS FOR BREAD MADE USING BULK FERMENTATION METHOD
Characteristic Fault Cause
Volume Too small Maybe with flying top
Too large Short tin proof Tight dough Over-mature dough Too much moulding pressure Green dough caused by low dough temperature Not enough sugar or malt – sometimes a pink tinge can be seen in the crumb
Too much salt
Weak flour
Weak proof
Crust colour Pale
High Over-mature dough Not enough sugar or malt Heavy moulding Cool oven
Green dough
Too much sugar or malt Too much ammonium chloride or salt Hot oven
Crust texture Flying top
Torn and ragged
Shiny Short tin proof Over-mature dough Heavy moulding Green dough
Loaf form Too bold, excessively rounded corners
Lack of boldness, flat top, sharp corners Excessive maturity Tight dough Short tin proof
Green dough Slack dough Excessive tin proof
Crumb Doughy
Dry Excessive malt Flour made with sprouted wheat Under-baked
Over-baked Lack of dough conditioners
Crumb texture Course and open
Irregular cores and streaks
Tight crumb
Green dough Over-proof Slack dough Cool oven – causing excessive gassing after loaf has set
Over-mature dough Too much moulding pressure
Under proof
Tight dough
Crumb colour Greyish
Yellowish Over mature dough
Green dough
Aroma Yellow
Acid Green dough
Hot dough Over-mature
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