Pp bread faults ad
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This document discusses the key characteristics of good bread and various bread faults that can occur. It states that good bread requires the right ingredients in balanced proportions, proper technique, and quality control throughout the manufacturing process. Both external characteristics like shape, color, and texture as well as internal characteristics like crumb structure are important. Common bread faults include poor volume control, poor shape, thick or thin crust, dense or open crumb, and off flavors. The causes of different faults are explained, such as too much or little yeast, salt, liquid, or improper fermentation/baking steps.
Pp bread faults ad
- 1. Bread
- 2. A good bread •The use of right type of materials. •The balanced proportion of ingredients according to the process used. •Correct manipulation of technique. •Overall control at all stages of manufacture. •Good workmanship.
- 3. External Characteristics • Volume • Symmetry of shape • Bloom • Colour of the crust • Evenness of bake • Oven break • Cleanliness
- 4. Internal Characteristics • Colour • Structure • Sheen & texture • Flavour and aroma • Crumb clarity and elasticity • Moistness • Cleanliness
- 5. Bread Faults
- 6. EXTERNAL -Shape • Poor Volume Causes: Too much salt, Too little yeast, Too little liquid, Weak flour, Under-or-over mixing, Oven too hot, flour with low maltose figure, dough too tight, insufficient final proof, over bleached flour, too much chemical improver.
- 7. Shape • Excess Volume Causes: Too little salt, Too much yeast, Too much dough scaled, Over proofed, loose moulding, cool oven, too much water
- 8. Shape • Poor shape Causes : Too much liquid, Flour too weak, Improper molding or makeup, Improper fermentation or proofing, Too much oven steam
- 9. Shape • Split or burst crust Causes : Over mixing, Under fermented dough, Improper molding-seam not on bottom, Uneven heat in oven, Oven too hot, Insufficient steam Shell Top:- less final proof, low maltose flour, under ripe dough
- 10. Texture and crumb • Too dense or close grained Causes : Too much salt, Too little liquid, Too little yeast, Under fermented, Under proofed
- 11. Texture and crumb • Too coarse or open Causes : Too much yeast, Too much liquid, Incorrect mixing time, Improper fermentation, Over proofed, Pan too large
- 12. Texture and crumb • Streaked crumb Causes : Improper mixing procedure, Poor molding or make-up techniques, Too much flour used for dusting
- 13. Texture and crumb • Poor texture or crumbly Causes : Flour too weak, Too little salt, Fermentation time too long or too short, Over proofed, Baking temperature too low
- 14. Crust • Too dark Causes : Too much sugar or milk, Under fermented (“young dough”), Oven temperature too high, Baking time too long, Insufficient steam at beginning of baking
- 15. Crust • Too pale Causes : Too little sugar or milk, Over fermented (“old dough”), Over proofed, Oven temperature too low, Baking time too short, Too much steam in oven
- 16. Crust • Too thick Causes : Too little sugar or fat, Improper fermentation, Baked too long and/or at wrong temperature, Too little steam
- 17. Crust • Blisters on crust Causes : Too much liquid, Improper fermentation, Improper shaping of loaf
- 18. Flavor • Flat taste Causes : Less Salt • Poor flavor Causes : Inferior, spoiled, or rancid ingredients, Poor bakeshop sanitation, Under or over- fermented
- 19. Holes in the Crumb Causes: Poor quality gluten, improper mixing Cores, Seams, Streaks & Condensation Marks Causes: Cores are formed due to improper mixing of flour & skinning. Seams are formed because of improper loading & formation of thick dense layers on the top of loaf Streaks are due to uneven manipulation of dough, loose molding & insufficient final proof Condensation Marks is due to improper packing