5cpt 5 1 Bread Faults And Their Causes

CHAPTER 5.1
BREAD FAULTS AND THEIR
CAUSES

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Identify and explain the characteristics of basic ingredients utilized in Bread preparation.

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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