BREAD FAULTS AND EVALUATION OF QUALITY OF

BREADS

Understanding of Bread faults

NO OVEN SPRING  SOLUTION:a. Check recipeb. Decrease dough temperaturec. Reduce resting timed. Increase mixing time

BLISTERS AND HOLES ON CRUST

 a. Check recipeb. Increase resting timec. Mould correctlyd. Check proofer humiditye. Reduce oven steam

SOLUTION:

EXCESSIVE COLOUR

 a.Check recipeb.Increase dough temperaturec. Increase resting timed.Reduce baking temperature

COARSE CRUMB STRUCTURE    

 a.Reduce water levelb. Increase dough temperaturec. Increase mixing timed.Increase resting timee.Reduce proof time and temperature

SOLUTION:

SOLUTION:

RAPID STALING

 

a.Check recipeb.Increase water levelc. Reduce resting timed.Increase baking temperaturee.Reduce baking time

LACK OF COLOUR

 a.Check recipeb.Decrease dough temperaturec. Reduce resting timed.Increase proofer steame. Increase baking temperature

SOLUTION:

SOLUTION:

COLLAPSED ROLLS OR FANCY BREADS

a.b.c.

POOR VOLUME    

 a.Check recipeb.Increase water levelc. Increase mixing timed.Increase resting timee.Check proofing timef. Reduce baking time

Check recipeIncrease mixing timeReduce proof time and temperature

SOLUTION:

SOLUTION:

Bread faults in bread loaf

FLYING TOPS

a.Rest dough for longer periodb.Extend final proof timec. Decrease initial baking temperatured.Use steam while baking

COLLAPSED BREAD

 a.Check flour qualityb.Check recipec. Reduce water leveld.Increase mixing timee.Ensure correct final proof

SOLUTION:

SOLUTION:

NO OVEN SPRING

 a.Check recipeb.Decrease dough temperaturec. Reduce resting timed.Increase baking temperaturee.Check steam pressure

TOO MUCH VOLUME

SOLUTION:

 

a.Check recipeb.Reduce mixing timec. Check dough temperatured.Check scaling weighte.Reduce final proof time

SOLUTION:

LACK OF VOLUME

 a.Check flour qualityb.Check recipec. Increase mixing timed.Extend final proof timee.Reduce baking temperature

BADLY SHAPED BREAD

 a. Increase water levelb.Check moulder settingsc. Mould dough evenlyd.Check dough placement on pane.Use steam when baking

SOLUTION:

SOLUTION:

WRINKLED CRUST

 a.Check recipeb.Extend resting timec. Reduce final proof timed.Cool bread before wrappinge.Ensure packed at correct temperature

HOLES UNDER TOP CRUST

 a.Check recipeb.Reduce mixing timec. Reduce resting timed.Reduce final proof timee.Reduce oven top heat

SOLUTION:

SOLUTION:

UNEVEN TEXTURE

 a.Check water levelb.Increase resting timec. Mould dough evenlyd.Check proof height

RAPID STALING

 a.Check recipeb.Increase water levelc. Reduce resting timed.Increase baking temperature e.

.Reduce baking time

SOLUTION:

SOLUTION:

BLISTERS ON CRUST

 a.Check recipeb.Increase dough temperaturec. Extend resting timed.Check proofer steam settinge.Reduce final proof time

MOULD AND ROPE

 a.Ensure hygiene and cleanlinessb.Check recipe preservative levelc. Check baking timed.Ensure sliced and packed at correct

temperaturee.Ensure correct storage environment

SOLUTION:

SOLUTION:

SIDES COLLAPSING

 a.Check recipeb.Reduce mixing timec. Extend baking timed.Remove from pans after baking

BREAD STICKS IN PAN

 

a.Reduce water levelb.Check pan oil applicationc. Check proofer steam settingd.Reduce final proof timee.Extend baking time

SOLUTION:

SOLUTION:

Controlling of temperature during baking the breads

Dough Temperature : 28 - 31˚CProofer Relative Humidity : 85%Proofing Time : 50 - 60  MinOven Temperature : 220 - 230˚CBaking Time : 25 - 35 Min

GENERAL BAKING INFORMATION:

Under baking is a common fault. Most lean hearth breads are best baked in a hot oven preheated to 425˚ F to 450˚F (218 ˚C to 232˚C ) until the crust takes on a rich , deep brown colour. Use the lower end of this range for large loaves and the hotter temperatures for small products. Small products need a higher temperature so the crust browns sufficiently in the shorter baking time. A well browned crust has a richer flavour because of the well caramelized starchy and the brown proteins. Pale golden crust has a blander flavour. In addition, taking care to bake the bread fully ensures a crisp crust that is less likely to be soften by excessive moisture from the interior of the bread .

Steam should be used for at least the first 15minutes of baking. Injecting moisture into the oven delays the formation of the crust so the bread can expand fully. Thus the crust will be thin and crisp rather than thick and hard. The moisture also affects the starches on the surface of the bread, aiding in creating a more attractively browned crust.

Kneading It's difficult to over-knead dough by hand, but it's actually very easy

to do with a machine, so check it fairly often. Kneading one loaf's worth of white-bread dough by hand should take about 10 minutes. Kneading two loaves' worth takes almost double the time. It takes longer for whole-wheat flour as well. (An all-whole-wheat loaf would take twice as long to knead, but you'll seldom make an all-whole-wheat loaf.)

Kneading does three crucial things for bread: it distributes the yeast and other ingredients evenly and thoroughly, it develops the gluten in the dough, and it introduces air. The gluten, or wheat protein, is what enables the dough to stretch instead of collapsing when the yeast grows inside it. If the gluten isn't developed, the dough won't rise well and will produce a heavy loaf - rather like a brick.

• Some bread recipes call for a second kneading just before the dough is added to the loaf pans. Professional bakers call this benching and shaping the dough.

• Step 1 Start with dough that has been measured and

mixed properly. • Step 2 Turn the dough out on a clean, floured work

surface.• Step 3 Flour your hands well.

Step 4 Use the heel of your hands to compress and push the dough away from

you, then fold it back over itself.Step 5 Give the dough a little turn and repeat Step 4. Put the weight of your

body into the motion and get into a rhythm.Step 6 Keep folding over and compressing the dough until it becomes smooth

and slightly shiny, almost satiny. Check your recipe for specifics. The most common test for doneness is to press it with your finger. If the indentation remains, it's ready for rising. You can also try stretching part of the dough into a rectangle. If it can stretch into a thin sheet without breaking, you've kneaded it enough.

  

Purposes of mixing of dough

• The first two purposes of mixing—• combining the ingredients into a dough• and distributing the yeast—are accomplished

during the first part of this step.• The remaining time is necessary to develop the

gluten.

Under mixing of dough

• Under mixed dough's have poor volume and texture .

• Rich dough's are generally under mixed slightly because a greater tenderness is desired for these products. Rye breads are also mixed less because of their weaker gluten, which tears easily.

Over mixing of dough

• Over mixing is a common error in bread making.• Gluten that is developed too long has stretched

nearly as far as it can and loses its elasticity. Then it tears instead of stretches, and molding is more difficult. The texture and volume of over mixed products are less desirable.

• Salt, used in proper quantities, helps alleviate this problem because it makes gluten stronger and more elastic.

THANK YOU