Bread Faults, Causes And Remedy
+BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)
Lesson 12:Breads
Bread Faults, Causes And Remedy
A thorough knowledge about raw material and its functions, adequate understanding of bread making procedure, control of temperature and humidity at different stages of bread making and above all personal skill and experience of baker goes a long way in avoiding faults in bread . There are a number of factors which are responsible for creating faults in bread .
Major factors which adversely influence the quality of bread are:
Inadequate gluten in flour
Misappropriate quantities and inferior quality of raw material
Poor diastatic activity of flour
Improper time and temperature of fermentation, proofing and baking
Wrong methods of manipulation of dough i.e. knocking-back, cutting and moulding
Inadequate cooling of bread
Improper storage of bread and
Lack of knowledge about the principles of hygiene.
The following are some of the major faults in bread :
Volume: Volume of the bread is the outcome of adequate conditioning of gluten and sufficient gassing power of the dough at the time of baking.
A small volume of bread may be due to
Tight dough
Little yeast and fermentation time
Low temperature
Under proofing
Lack of diastatic activity
Bran contamination
Under mixing or over mixing
Very high temperature during baking
Too long intermediate proof
Addition of excess of salt
Use of weak flour
Use of less amount of shortening
Excess volume can be due to
Over fermentation
Lack of salt in formula
Excessive yeast and proofing time
Loose moulding
Lack of temperature in oven or cool oven
If yeast is added in excess, it will consume more of sugar and bread will be light and pale brown.
Insufficient temperature will cause lack of crust colour
Insufficient humidity during proofing
Under baking
Oven temperature is low
Poor diastatic activity of flour
Old dough
Last modified: Tuesday, 6 December 2011, 6:49 AM