5cpt 5 1 Bread Faults And Their Causes
CHAPTER 5.1
BREAD FAULTS AND THEIR
CAUSES
•
Identify and explain the characteristics of basic ingredients utilized in Bread preparation.
•
Understand a Fiche Technique and produce an acceptable end product of bread studied.
VARITIES OF BREAD
Due to the complexity of bread production, many things can go wrong. Therefore, it is crucial to trouble shoot common bread faults, check the following troubleshooting guide for possible causes and correct your techniques to achieve the best loaf of bread.
FAULT AND CAUSES
1. POOR VOLUME BREAD
The possibility causes of these breads are: Too much salt added in.
(Salt kills the fermentation of yeast)
Too little yeast in the recipe.
(Less fermentation on the bread dough)
Too little liquid added to the dough. ( Dry heavy, compact dough )
Use weak flour instead of bread flour
Under mixing
Over mixing
Oven is too hot
2. TOO MUCH VOLUME OF BREAD
The possibility causes of these:
Too little salt
Too much yeast
Too much dough scaled
Over proof
3. POOR SHAPE
The possibility causes of these:
Too much liquid
Flour too weak
Improper molding or makeup
Improper fermentation or proofing
Too much oven steam
FAULT AND CAUSES
4. SPLIT OR BURST CRUST
The possibility causes of these:
Over mixing
Under fermented dough
Improper molding-Seam not at the bottom
Uneven heat in oven
Oven too hot
Insufficient steam
5.POOR VOLUME SOUR DOUGH BREAD AND
RYE SOUR DOUGH BREAD
•Use ‘ weak flour’ instead of strong flour which has much lower protein content for making starter dough.
•Under-fermented / Under-proofed
•Oven is too hot.
Bread which has too much volume causes very coarse and hollow texture.
OVER – PROOFED BREAD
( Dough is flowing out from the loaf – pan ).
FLAVOR
FLAT TASTE BREAD
Too little salt
POOR FLAVOR
Used spoil or rancid ingredient
Poor bakeshop sanitation
Under or over fermented
TEXTURE AND CRUMBS
1. TOO DENSED OR CLOSE-GRAINED
The possibility causes of
BREAD FAULTS AND THEIR
CAUSES
•
Identify and explain the characteristics of basic ingredients utilized in Bread preparation.
•
Understand a Fiche Technique and produce an acceptable end product of bread studied.
VARITIES OF BREAD
Due to the complexity of bread production, many things can go wrong. Therefore, it is crucial to trouble shoot common bread faults, check the following troubleshooting guide for possible causes and correct your techniques to achieve the best loaf of bread.
FAULT AND CAUSES
1. POOR VOLUME BREAD
The possibility causes of these breads are: Too much salt added in.
(Salt kills the fermentation of yeast)
Too little yeast in the recipe.
(Less fermentation on the bread dough)
Too little liquid added to the dough. ( Dry heavy, compact dough )
Use weak flour instead of bread flour
Under mixing
Over mixing
Oven is too hot
2. TOO MUCH VOLUME OF BREAD
The possibility causes of these:
Too little salt
Too much yeast
Too much dough scaled
Over proof
3. POOR SHAPE
The possibility causes of these:
Too much liquid
Flour too weak
Improper molding or makeup
Improper fermentation or proofing
Too much oven steam
FAULT AND CAUSES
4. SPLIT OR BURST CRUST
The possibility causes of these:
Over mixing
Under fermented dough
Improper molding-Seam not at the bottom
Uneven heat in oven
Oven too hot
Insufficient steam
5.POOR VOLUME SOUR DOUGH BREAD AND
RYE SOUR DOUGH BREAD
•Use ‘ weak flour’ instead of strong flour which has much lower protein content for making starter dough.
•Under-fermented / Under-proofed
•Oven is too hot.
Bread which has too much volume causes very coarse and hollow texture.
OVER – PROOFED BREAD
( Dough is flowing out from the loaf – pan ).
FLAVOR
FLAT TASTE BREAD
Too little salt
POOR FLAVOR
Used spoil or rancid ingredient
Poor bakeshop sanitation
Under or over fermented
TEXTURE AND CRUMBS
1. TOO DENSED OR CLOSE-GRAINED
The possibility causes of