faults and remedies in bread making and there evaluation of quality of breads.

1. BREAD FAULTS AND
EVALUATION OF QUALITY OF
BREADS

2. Understanding of Bread faults
NO OVEN SPRING
SOLUTION:
a. Check recipe
b. Decrease dough temperature
c. Reduce resting time
d. Increase mixing time
BLISTERS AND HOLES ON CRUST
a. Check recipe
b. Increase resting time
c. Mould correctly
d. Check proofer humidity
e. Reduce oven steam
SOLUTION:

3. EXCESSIVE COLOUR
a.Check recipe
b.Increase dough temperature
c. Increase resting time
d.Reduce baking temperature
COARSE CRUMB STRUCTURE
a.Reduce water level
b.Increase dough temperature
c. Increase mixing time
d.Increase resting time
e.Reduce proof time and temperature
SOLUTION:
SOLUTION:

4. RAPID STALING
a.Check recipe
b.Increase water level
c. Reduce resting time
d.Increase baking temperature
e.Reduce baking time
LACK OF COLOUR
a.Check recipe
b.Decrease dough temperature
c. Reduce resting time
d.Increase proofer steam
e.Increase baking temperature
SOLUTION:
SOLUTION:

5. COLLAPSED ROLLS OR FANCY BREADS
a.
b.
c.
POOR VOLUME
a.Check recipe
b.Increase water level
c. Increase mixing time
d.Increase resting time
e.Check proofing time
f. Reduce baking time
Check recipe
Increase mixing time
Reduce proof time and
temperature
SOLUTION:
SOLUTION:

6. Bread faults in bread loaf
FLYING TOPS
a.Rest dough for longer period
b.Extend final proof time
c. Decrease initial baking temperature
d.Use steam while baking
COLLAPSED BREAD
a.Check flour quality
b.Check recipe
c. Reduce water level
d.Increase mixing time
e.Ensure correct final proof
SOLUTION:
SOLUTION:

7. NO OVEN SPRING
a.Check recipe
b.Decrease dough temperature
c. Reduce resting time
d.Increase baking temperature
e.Check steam pressure
TOO MUCH VOLUME
SOLUTION:
a.Check recipe
b.Reduce mixing time
c. Check dough temperature
d.Check scaling weight
e.Reduce final proof time
SOLUTION:

8. LACK OF VOLUME
a.Check flour quality
b.Check recipe
c. Increase mixing time
d.Extend final proof time
e.Reduce baking temperature
BADLY SHAPED BREAD
a.Increase water level
b.Check moulder settings
c. Mould dough evenly
d.Check dough placement on pan
e.Use steam when baking
SOLUTION:
SOLUTION:

9. WRINKLED CRUST
a.Check recipe
b.Extend resting time
c. Reduce final proof time
d.Cool bread before wrapping
e.Ensure packed at correct temperature
HOLES UNDER TOP CRUST
a.Check recipe
b.Reduce mixing time
c. Reduce resting time
d.Reduce final proof time
e.Reduce oven top heat
SOLUTION:
SOLUTION:

10. UNEVEN TEXTURE
a.Check water level
b.Increase resting time
c. Mould dough evenly
d.Check proof height
RAPID STALING
a.Check recipe
b.Increase water level
c. Reduce resting time
d.Increase baking temperature
e
.
.Reduce baking time
SOLUTION:
SOLUTION:

11. BLISTERS ON CRUST
a.Check recipe
b.Increase dough temperature
c. Extend resting time
d.Check proofer steam setting
e.Reduce final proof time
MOULD AND ROPE
a.Ensure hygiene and cleanliness
b.Check recipe preservative level
c. Check baking time
d.Ensure sliced and packed at correct
temperature
e.Ensure correct storage environment
SOLUTION:
SOLUTION:

12. SIDES COLLAPSING
a.Check recipe
b.Reduce mixing time
c. Extend baking time
d.Remove from pans after baking
BREAD STICKS IN PAN
a.Reduce water level
b.Check pan oil application
c. Check proofer steam setting
d.Reduce final proof time
e.Extend baking time
SOLUTION:
SOLUTION:

13. Controlling of temperature during
baking the breads
Dough
Temperature
: 28 - 31˚C
Proofer Relative
Humidity : 85%
Proofing Time : 50 - 60 Min
Oven
Temperature
: 220 - 230˚C
Baking Time : 25 - 35 Min
GENERAL BAKING INFORMATION:

14. Under baking is a common fault. Most lean hearth breads are
best baked in a hot oven preheated to 425˚ F to 450˚F (218 ˚C
to 232˚C ) until the crust takes on a rich , deep brown colour.
Use the lower end of this range for large loaves and the hotter
temperatures for small products. Small products need a higher
temperature so the crust browns sufficiently in the shorter
baking time. A well browned crust has a richer flavour because
of the well caramelized starchy and the brown proteins. Pale
golden crust has a blander flavour. In addition, taking care to
bake the bread fully ensures a crisp crust that is less likely to be
soften by excessive moisture from the interior of the bread .

15. Steam should be used for at least the first 15minutes of baking.
Injecting moisture into the oven delays the formation of the crust
so the bread can expand fully. Thus the crust will be thin and crisp
rather than thick and hard. The moisture also affects the starches
on the surface of the bread, aiding in creating a more attractively
browned crust.

16. Kneading
It's difficult to over-knead dough by hand, but it's actually very easy
to do with a machine, so check it fairly often. Kneading one loaf's
worth of white-bread dough by hand should take about 10 minutes.
Kneading two loaves' worth takes almost double the time. It takes
longer for whole-wheat flour as well. (An all-whole-wheat loaf
would take twice as long to knead, but you'll seldom make an all-
whole-wheat loaf.)
 Kneading does three crucial things for bread: it distributes the yeast
and other ingredients evenly and thoroughly, it develops the gluten
in the dough, and it introduces air. The gluten, or wheat protein, is
what enables the dough to stretch instead of collapsing when the
yeast grows inside it. If the gluten isn't developed, the dough won't
rise well and will produce a heavy loaf - rather like a brick.

17. • Some bread recipes call for a second kneading
just before the dough is added to the loaf pans.
Professional bakers call this benching and shaping
the dough.
• Step 1
Start with dough that has been measured and
mixed properly.
• Step 2
Turn the dough out on a clean, floured work
surface.
• Step 3
Flour your hands well.

18. Step 4
Use the heel of your hands to compress and push the dough away from
you, then fold it back over itself.
Step 5
Give the dough a little turn and repeat Step 4. Put the weight of your
body into the motion and get into a rhythm.
Step 6
Keep folding over and compressing the dough until it becomes smooth
and slightly shiny, almost satiny. Check your recipe for specifics. The
most common test for doneness is to press it with your finger. If the
indentation remains, it's ready for rising. You can also try stretching part
of the dough into a rectangle. If it can stretch into a thin sheet without
breaking, you've kneaded it enough.

19. Purposes of mixing of dough
• The first two purposes of mixing—
• combining the ingredients into a dough
• and distributing the yeast—are accomplished
during the first part of this step.
• The remaining time is necessary to develop the
gluten.

20. Under mixing of dough
• Under mixed dough's have poor volume and
texture .
• Rich dough's are generally under mixed
slightly because a greater tenderness is desired
for these products. Rye breads are also mixed
less because of their weaker gluten, which
tears easily.

21. Over mixing of dough
• Over mixing is a common error in bread making.
• Gluten that is developed too long has stretched
nearly as far as it can and loses its elasticity. Then
it tears instead of stretches, and molding is more
difficult. The texture and volume of over mixed
products are less desirable.
• Salt, used in proper quantities, helps alleviate this
problem because it makes gluten stronger and
more elastic.

22. THANK YOU