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    Bread Faults English

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    dexter.lychen
    This document outlines various quality control issues that can arise when baking bread, dividing them into external faults and internal faults: External faults include issues visible on the outside of the bread such as incorrect shape, color of the crust, cracks or collapse of the top or sides. Internal faults include defects seen when cutting into the bread like tunnels, dampness or dryness of the crumb. Many faults are caused by improper mixing, proofing, baking temperatures or times. Other issues can stem from weak or incorrect flour, too little or too much yeast or other ingredients, or poor sanitation. Addressing factors like fermentation, proofing times and temperatures can help minimize bread defects.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bread Faults English

    Uploaded by

    dexter.lychen
    152 views7 pages
    This document outlines various quality control issues that can arise when baking bread, dividing them into external faults and internal faults: External faults include issues visible on the outside of the bread such as incorrect shape, color of the crust, cracks or collapse of the top or sides. Internal faults include defects seen when cutting into the bread like tunnels, dampness or dryness of the crumb. Many faults are caused by improper mixing, proofing, baking temperatures or times. Other issues can stem from weak or incorrect flour, too little or too much yeast or other ingredients, or poor sanitation. Addressing factors like fermentation, proofing times and temperatures can help minimize bread defects.

    Original Description:

    This is for knowledge on bakery and details regarding it

    Original Title

    BREAD FAULTS ENGLISH

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    This document outlines various quality control issues that can arise when baking bread, dividing them into external faults and internal faults: External faults include issues visible on the outside of the bread such as incorrect shape, color of the crust, cracks or collapse of the top or sides. Internal faults include defects seen when cutting into the bread like tunnels, dampness or dryness of the crumb. Many faults are caused by improper mixing, proofing, baking temperatures or times. Other issues can stem from weak or incorrect flour, too little or too much yeast or other ingredients, or poor sanitation. Addressing factors like fermentation, proofing times and temperatures can help minimize bread defects.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    152 views7 pages

    Bread Faults English

    Uploaded by

    dexter.lychen
    This document outlines various quality control issues that can arise when baking bread, dividing them into external faults and internal faults: External faults include issues visible on the outside of the bread such as incorrect shape, color of the crust, cracks or collapse of the top or sides. Internal faults include defects seen when cutting into the bread like tunnels, dampness or dryness of the crumb. Many faults are caused by improper mixing, proofing, baking temperatures or times. Other issues can stem from weak or incorrect flour, too little or too much yeast or other ingredients, or poor sanitation. Addressing factors like fermentation, proofing times and temperatures can help minimize bread defects.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 7

    QUALITY CONTROL ISSUES WITH BREAD

    Bread Faults

    BREAD DEFECTS CAN BE DIVIDED AS

    EXTERNAL FAULTS

    INTERNAL FAULTS

    EXTERNAL FAULTS INTERNAL DEFECTS


    They can be seen with the naked eye. They can be seen when cutting bread

    Incorrect measurement Hole and tunnel


    Fault in the crust Core, seam, condensation mark
    Error in shell top Damp, clammy and closed crumbs
    Shape irregularity Dryness and rapid wilting
    Lack of hygiene Crumbliness of crumb
    Flavor and aroma defects
    BREAD DID NOT RISE/TOO LITTLE HEIGHT/DENSE CRUMB

    EXTERNAL FAULT

    The dough was under mixed, not proper gluten development

    Flour is weak, not enough protein


    Low enzyme activity

    Too little yeast


    Under Proved

    TOO MUCH VOLUME TOP CRACKED IN BREAD

    EXTERNAL FAULT

    Too much yeast: check recipe,

    Measurements

    Over Proved: keep in mind temp & volume should not be more
    than double in volume

    Incorrect flour

    Too much enzyme activity

    Too much Improver


    LACK OF OVEN SPRING

    EXTERNAL FAULT
    Dough is over fermented

    Dough is over proved

    Excessive oven steam

    Weak flour

    Amount of yeast is low

    COLLAPSED BREAD TOP

    EXTERNAL FAULT

    Incorrect recipe

    Under mixed

    Over proved

    Weak flour

    Too little yeast

    Too low oven temperatures

    Incorrect pre mix level (Multi flour breads, added enzyme)


    SIDE COLLAPSED

    EXTERNAL FAULT

    Too much premixed


    Too much improver
    Too much yeast
    Bread left too long in pan after baking
    Flour with high enzyme activity: check flour quality

    TOO DARK CRUST COLOR


    EXTERNAL FAULT

    Oven temperature high


    Too much sugar: sugar aides in caramelization of crust
    Too much salt
    Over mixing

    PALE CRUST/ LIGHT CRUST COLOR

    EXTERNAL FAULT

    Low baking temperatures


    Dough is over fermented: sugars are used up
    Not proper mixing of ingredients
    Too little salt
    BLISTERS ON CRUST

    EXTERNAL FAULT/ INTERNAL FAULT

    Under fermented
    Over proved/ incorrect proving
    Too much liquid
    Excessive steam in prover
    Not correctly mixed
    Too little improver

    UNEVEN CRUMB TEXTURE

    INTERNAL FAULT
    Too Soft dough
    Dough is too cold
    No resting time: did not give gluten time to relax
    Too little fat
    Not proper mixing
    Under proved

    HOLE IN CRUMB TEXTURE

    INTERNAL FAULT
    Oil got in the dough when molding in pan
    Uneven moulding pressure too high/too low
    Strong flour
    Dough placed in a very dry environment for too long to rise
    CLOSE CRUMB TEXTURE

    INTERNAL FAULT
    Dough to stiff
    Over mixed dough
    Added too much improver
    Dough too warm
    Low liquid

    BADLY SHAPED
    INTERNAL FAULT/ EXTERNAL FAULT
    Moulding too loose
    Dough placed wrongly in tin
    Poor hand moulding
    Tight dough
    No intermediate proof. Rest dough for 10 min after scaling

    BREAD STICKS IN TIN


    INTERNAL FAULT/ EXTERNAL FAULT
    Under baked
    Tin not greased sufficiently
    Slack dough. Too much steam in proofer
    Poor quality or separated tin oil

    HOLES AT THE BOTTOM


    EXTERNAL FAULT

    Too much tin oil


    Bad moulding
    Damaged bread tin bases
    MOLD AND ROPE SPOILAGE

    INTERNAL FAULT

    No anti rope agent used

    Under baked

    Bread nor cooled down before storing

    Bread stored in hot, humid conditions

    Unhygienic bakery conditions

    Old dough or bread added

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