Faults in bread making
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There are several potential faults that can occur when making bread, as outlined in the document. Bread can be over or under proofed, have too much or too little yeast, or be baked at temperatures that are too high or too low. These issues can result in bread having a hard or thick crust, poor taste, cracking, holes and tunnels, small volume, poor shape, or texture issues. Care must be taken to properly mix ingredients, knead the dough, proof it for the correct time, and bake at the right temperature to avoid these faults.
Faults in bread making
- 1. FAULTS IN BREAD MAKING Prepared by: Prajwol Manandhar
- 2. REASONS FOR FAULTS IN BREAD MAKING Large volume Over proofed Too much yeast Oven temperature is too low Hard & Thick Crust Too strong flavour Tough dough Incomplete baking Insufficient fermentation Baked for too long at low temperature Poor taste and flavours Low quality and qty of ingredients Too much yeast Oven temperature is too high
- 3. REASONS FOR FAULTS IN BREAD MAKING Bread’s too dark Baked for too long time Baked in high temperature Cracking of crust Over proofed dough Oven too hot Dough skinning before baking Holes & tunnels Very hot oven Uneven mixing of ingredients Too much of yeast Improper folding of dough
- 4. REASONS FOR FAULTS IN BREAD MAKING Small volume Weak flour Oven’s too hot Less qty of yeast used Under proofed Poor or irregular shape Uneven temperature Over or under proofed Bad molding Poor texture Too much yeast Under kneading Too much yeast Too much sticky dough