Irregularity Loose moulding or moulding with uneven pressure results in large air pockets in the folds and causes irregularity of shape. An even pressure and proper moulding is required.
Deficiency of Bloom The most important factor for bloom is diastatic activity of flour. Sufficient sugar production and formation of dextrin during baking impart bloom. Malt can be added to improve bloom.
Colour Spots It is due to carelessness on the part of baker, unclean moulds, handling of bread with unclean hands or baking gloves, unclean cooling racks, falling of soot from chimney into the oven etc. Pressure of un dissolved sugar crystals or dry milk pellets cause colour spots in bread.
Condensation marks If the bread is not allowed to cool properly before wrapping, some water vapors will deposit in the crumb causing dark patches. The bread should be thoroughly cooled before packing.
Poor Keeping Quality This may be due to:
Poor quality ingredients
Improper storage of ingredients
Too lean formula
Stiff dough
Old dough (fermented and conditioned for too long)
Ropy Bread If the dough gets contaminated with B. mesentericus, bread ropiness is caused. The spores of these bacteria are not killed by heat during baking. A sticky, gummy material which can be pulled into threads develops in the centre of the loaf 1 to 3 days after baking. The bread also develops an off-flavour. . An analysis of the various causes as mentioned above can help the baker to understand the reason of a particular fault. By the process of elimination, then he can rectify the defect.
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