Bread notes

1. BREAD FAULTS
Bread faults can be divided as under:-
1. External faults
2. Internal faults
External Faults: These faults are those faults which could be seen from outside. They are
divided into five types:-
a) Faults in Volume
b) Faults in Crust
c) Faults in shell top
d) Irregularity of shape
e) Lack of cleanliness
Internal Faults: These are those faults which can only be seen by cutting the bread.
a) Holes and tunnels
b) Core,seams,streaks , condensation marks
c) Damp,clamy and closed crumb
d) Dryness and rapid staling
e) Crumbliness of the crumb
f) Defects in taste and aroma
Causes Remarks
a) Faults in Volume (Lack of volume)
1. Wrong type of flour In all these conditions gluten could not ripen
adequaltely or got over ripened, which canot
retain the produced gas.
• Green flour
• Too old flour
• Too strong or soft flour
• Over bleached flour
• More chemical improvers
• Excessive diastatic activity
2. Wrong type of yeast In all these factors there will be less
fermentation resulting into poor volume• Too much or too less yeast
• Poor quality or old yeast
• Yeast added in too cold or too hot water
3. Gluten affecting factors
• Excessive salt Makes gluten harder
• Excessive fat Fat surrounded to gluten, hence gluten
structure could not be framed
• Excessive use of milk powder or milk Makes gluten stronger
• Under or overmixing
• Excessive bran quantity in flour Breaks the gluten cell framework
4. Fermentation not proper
• Too slack or too stiff In all these conditions either fermentation will
be less, resulting in less gas production• Too warm or chilled dough

2. ultimately less volume or fermentation
• Insufficient weight for the pan size
• Improper Proofing
 Stiff batter not allowed to ferment
properly
It results in over or under proofing
 More or less temperature or humidity in
proofing box
 Excessive greasing
• Skinning during any bread processing
operation
It makes the crust harder which does not
allow the crumb to rise
• Improper Baking
 Excessive heat during baking
 Improper distance between bread pan
EXCESSIVE VOLUME
All the opposite causes those are above mentioned above result in excessive volume
b) Faults in Crust colour
1.Lack of crust colour or pale crust colour
• Low flour
• Low sugar in formula
• Over fermentation
• Excessive dusting flour
• Insufficient humidity (Skinning of dough)
• Under baking
• Cold oven
• Low top heat in the oven
2. Dark Crust colour
• Opposite conditions of the above mentioned
causes
• Excessive milk powder
• Lack of humidity in oven
• Flash heat
3. Cracking of Crust
• Dough skinning before baking
• Short process of bread preparation
• Over proofed dough
4. Leathery Crust ( Wet Crust)
• Excessive humidity during proofing or
baking
In such conditions crust absorbs water and
results in leathery crust
• Insufficient cooling before packing
• Too slack dough Excess water could not evaporate while
baking results in soggy crumb which in turn is
absorbed by crust during storage period hence
crust becomes leathery.

3. 5. Hard Crust
• Excessive use of bread improvers or
bleaching agent
6. Thick Crust
• Too strong or weak flour
• Low diastatic activity in flour
• Less sugar and fat in formula
• Over ferment dough
• Low humidity in oven
• Cool oven
7. Blisters
• Improper mixing
• Young dough
• Improper distribution of baking pan in the
oven
• Rough handling in the oven
8. Lack of bloom
• Inferior quality of raw material
• Imbalanced formula
• Improper fermentation
• Improper proofing or baking conditions
c) Faults in Shell Tops
1. Under ripened dough
2. Young dough
3. Under proofing
4. Insufficient humidity while proofing
5. High baking temperature in case of
insufficient oven steam
d) Irregularity of shape
1. Too strong or weak flour
2. Less bread improvers
3. Improper mixing
4. Too slack or stiff dough
5. Over ripenend dough
6. Excess dough as compared to bread pan size
7. Dough skinning due to insufficient humidity
or over proofing
8. Rough handling of bread
9. Over loading in oven
e) Lack of cleanliness
1. No sieving or cleaning of flour as well as
other raw material.
Threads, jute threads of bags, chunks of wood
or other impurities present in raw material
may get mixed with dough and find in bread.

4. 2. Carelessness while working Impurities present on table or nearby working
place may mixed into dough
3. Excessive fat used for greasing Some fat may get deposited in bread tin
corners resulting into dark spots.
4. Use of unclean working table, machinery,
equipments, bread tins or cooling racks
etc
5. Handling of bread with dirty hands
6. Presence of sugar crystal or lumps of
milk powder produces dark spots
This may be caused due to improper dilution
of sugar or milk powder.
Internal Faults
a) Holes and tunnels in bread
1. Weak Gluten( Old flour, soggy flour) Weak gluten cannot retain the expanding gas
results in breaking of strands
2. Excessive use of yeast for strong flour It results into inadequate gluten development
and excessive production of CO2.The
combined effects of both these results into
gluten strand breaking.
3. Improper mixing of yeast, fat, milk powder,
salt, sugar etc
Wherever the excess or less quantity of such
ingredients is present, it breakdown the gluten
strands.
4. Over Fermentation It produces more gas which breaks the gluten
strands
i. Excessive yeast
ii. Less salt
iii. Soft water
iv. Slack dough
v. High diastatic activity
vi. No knock back Gas produced during fermentation will not
escape hence breaks the gluten strands.
5. Too hot oven The hot surface may destroy the extensibility
of gluten resulting in break down of gluten
strands.
6. Excessive fat, improper mixing of fat,
addition of fat in the machine during
dividing, molding or handing up.
In all those cases, fat covers up the flour
particles, which does not allow gluten
formation.
b) Core
1. Under mixing of dough
2. Raw materials do not mix thoroughly This may be caused in case of hand mixing
3. Skinning during fermentation, intermediate
proofing, moulding
The hard skin of dough pieces mixed while
knock back, rounding or molding and may
cause core
4. Improper stretching of dough while molding Some part may stretch less will made dense
core
b) Seams
1. Excess dough in bread tin
2.

5. 3. Placing cool dough in hot tin or hot dough in
cold tin
In this condition fermentation on the dough
surface which come in contact with bread tin
is arrested, hence that part becomes dense.
4. Improper handling of bread tin after
completion of proofing
b) Streaks
1. Improper mixing
2. Excessive dusting flour
3. Insufficient water
b) Condensation mark
1. High maltose flour
2. High sugar content in the formula
3. Insufficient dilution of sugar or milk powder
c) Damp, Clammy and closed crumb
Excessive humidity while proofing or baking
1. Less moisture evaporation results in over
moist crumb
Insufficient baking
2. The milk protein makes the gluten harder,
which do not allow to leaven the dough
properly resulting in damp crumb
Insufficient fat compared to milk powder
3. Excess fat do not allow to gluten
formation resulting in damp crumb.
Excessive fat in plain white bread
Excessive use of bread improvers
d) Dryness and Rapid Staling
1. They are hygroscopic, so less salt and
sugar could not retain moisture for longer
time
Insufficient salt and sugar
2. Excessive mineral improver
3. Gluten could not get ripened properly Insufficient fermentation incase of stiff dough
4. Make gluten harder and water retention
power is less hence bread becomes dry
quickly.
Imbalanced formula in case of excess milk
powder
5. Evaporate more moisture during
fermentation as well as it also makes
fermentation speedy hence the time
required less, so the gluten development
will not proper.
High fermentation temperature
6. Results in open grain structure through
which moisture escapes speedily, that
makes faster drying of the bread.
Over fermentation
7. Much moisture evaporation in oven will
result in dryness.
Long baking time
e)Crumbliness of Bread
1. Insufficient gluten development Under fermentation

6. 2. Dough becomes weak and loses elasticity Over fermentation
Slack dough
Excess or less salt
Excess fat
Slicing of hot bread
Excess mineral improvers
e) Defects in Taste and Aroma
1.Such wheat contains off odour which transfer
to the flour and finally into the product
Poor or inferior quality wheat used for flour
production
2. The strong flavour is transfer to the flour and
finally to bread.
Placing flour or other raw material near
strongly flavored ingredient

7. 2. Dough becomes weak and loses elasticity Over fermentation
Slack dough
Excess or less salt
Excess fat
Slicing of hot bread
Excess mineral improvers
e) Defects in Taste and Aroma
1.Such wheat contains off odour which transfer
to the flour and finally into the product
Poor or inferior quality wheat used for flour
production
2. The strong flavour is transfer to the flour and
finally to bread.
Placing flour or other raw material near
strongly flavored ingredient