What causes faults in bread making?

Answer 1

READ FAULTS FOR BREAD MADE USING MECHANICAL DOUGH DEVELOPMENT METHOD

CHARCTERISTIC FAULT CAUSE

VOLUME Too small Work input too high for the type of flour used

Weak flour

Cold dough

Tight dough

Not enough yeast, dough conditioner or emulsifier

Short intermediate proof

Short tin proof

Too much moulding pressure

Too much salt

Under-developed (for strong flour)

Too large Hot dough

Slack dough

Long intermediate or final proof

Too much yeast

Very strong flour

CRUST Bubbles Wrong dough conditioner

Final proof too long & humid

Too much pressure during moulding

Slack dough

CRUST COLOUR Pale Not enough sugar

Cool oven

High Too much sugar or malt

Too much salt

Hot oven

Defective yeast

CRUST TEXTURE Flying top High

Torn and ragged High

Shiny Over-developed

LOAF FORM Too bold, excessively rounded

corners

Under-developed

Lack of boldness, flat top, sharp

corners

Over-developed

Under-oxidisedBIRT BREADMAKING III | BREAD FAULTS INFORMATION SHEET | V1.0 2010 2

CRUMB Doughy Too much malt

Flour made with sprouted wheat

Under-baked

Dry Over-baked

Lack of dough conditioners

CRUMB TEXTURE Coarse and open Weak flour

Long intermediate and tin proof

Not enough or wrong dough conditioner

Not enough vacuum

Close and tight Short tin proof

Defective yeast

Tight dough

Too much vacuum

Irregular cores or streaks Too much moulding pressure

CRUMB COLOUR Dark Bran in flour

Dough too hot

Yellow Wheat type

BREAD FAULTS FOR BREAD MADE USING BULK FERMENATATION METHOD

CHARCTERISTIC FAULT CAUSE

VOLUME Too small

Maybe with flying top

Short tin proof

Tight dough

Over-mature dough

Too much moulding pressure

Green dough caused by low dough temperature

Not enough sugar or malt - sometimes a pink tinge can be seen in the crumb

Too much salt

Weak flour

Too large Over-proof

CRUST COLOUR Pale Over-mature dough

Not enoughsugar or malt

Heavy moulding

Cool oven

High Green dough

Too much sugar or malt

Too much ammonium chloride or salt

Hot oven

CRUST TEXTURE Flying top Short tin proof

Torn and ragged Over-mature dough

Heavy moulding

Shiny Green dough

LOAF FORM Too bold, excessively rounded

corners

Excessive maturity

Tight dough

Short tin proof

Lack of boldness, flat top, sharp

corners

Green dough

Slack dough

Excessive tin proof

Sharp ragged break Green dough

Tight dough

CRUMB Doughy Excessive malt

Flour made with sprouted wheat

Under-baked

Dry Over-baked

Lack of dough conditionersBIRT BREADMAKING III | BREAD FAULTS INFORMATION SHEET | V1.0 2010 3

CRUMB TEXTURE Coarse and open Green dough

Over-proof

Slack dough

Cool oven - causing excessive gassing after loaf has set

Irregular cores or streaks Over-mature dough

Too much moulding pressure

Tight crumb Under-proof

Tight dough

CRUMB COLOUR Greyish Over-mature dough

Yellowish Green dough

AROMA Acid Hot dough

Over-mature

REFERENCES

Bread Research Institute of Australia 1989. Australian Breadmaking Handbook. Chapter 8 Bread faults and their correct

Answer 2

base on my knowledge the following causes of faulure in baking was first over measuring the indredients,,2nd the wrong hand tgecnuques in mixing 3rd was the over mixing the 4th was the uncom o the recipe..

Answer 3

what malpractices of baking

Answer 4

hindi ko rin alam eh