{"id":1613,"date":"2020-03-25T10:56:01","date_gmt":"2020-03-25T10:56:01","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1613"},"modified":"2020-03-25T11:11:46","modified_gmt":"2020-03-25T11:11:46","slug":"improper-baking-improver-proofing-inferior-quality-of-raw-material-bread-faults","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/improper-baking-improver-proofing-inferior-quality-of-raw-material-bread-faults\/","title":{"rendered":"BREAD FAULTS & DISEASES"},"content":{"rendered":"\t\t
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\u00a0The major factors<\/strong> which adversely influence the quality of bread are as follows:<\/span><\/p>

  • Inferior quality and inadequate quantity of gluten in the flour.<\/span><\/li>
  • Poor or excessive diastatic activity.<\/span><\/li>
  • Disproportionate quantity of raw material.<\/span><\/li>
  • Inferior quality of raw material specially yeast<\/span><\/li>
  • Incorrect time and temperature of fermentation<\/span><\/li>
  • Incorrect methods of manipulation of dough i.e. knock back, dividing and moulding.<\/span><\/li>
  • Improver proofing condition i.e. time, temperature and humidity.<\/span><\/li>
  • Improper baking conditions i.e. time temperature and humidity.<\/span><\/li>
  • Inadequate cooling of bread before packing<\/span><\/li>
  • Improper storage conditions<\/span><\/li>
  • A general lack of understanding of principles of hygiene on the part of baker.<\/span><\/li><\/ul>

    Other factors are:<\/strong><\/span><\/p>

    1. EXCESSIVE VOLUME: REASONS<\/strong><\/span><\/li><\/ol>
      • Over fermentation of dough<\/span><\/li>
      • Lack of temperature in the oven<\/span><\/li>
      • Too slack a dough<\/span><\/li>
      • Lack of salt in the formula<\/span><\/li>
      • Excessive quantity of yeast<\/span><\/li>
      • Excessive proofing<\/span><\/li>
      • Excessive quantity of dough for the size of mould<\/span><\/li>
      • Loose moulding<\/span><\/li><\/ul>

        \u00a0<\/p>

        1. CRUST COLOR:<\/strong><\/span><\/li><\/ol>
          • Excessive fermentation time<\/span><\/li>
          • Lack of salt<\/span><\/li>
          • Too slack a dough<\/span><\/li>
          • Excessive yeast<\/span><\/li>
          • Too high temperature<\/span><\/li>
          • Lack of sugar in formula<\/span><\/li>
          • Use of excessive dusting of flour<\/span><\/li><\/ul>

            TOO DARK COLOR:<\/strong><\/span><\/p>

            • Excessive sugar<\/span><\/li>
            • Young dough (under fermentation)<\/span><\/li>
            • Too high oven temperature<\/span><\/li>
            • Higjh milk\/salt<\/span><\/li>
            • Lack of humidity in the oven<\/span><\/li><\/ul>

              \u00a0<\/strong><\/span><\/p>

              1. LACK OF BREAK SHRED:<\/strong><\/span><\/li><\/ol>
                • Over fermentation<\/span><\/li>
                • Under matured dough<\/span><\/li>
                • Over proofing<\/span><\/li>
                • Too high temperature in oven<\/span><\/li>
                • Very slack dough<\/span><\/li><\/ul>

                  \u00a0<\/strong><\/span><\/p>

                  1. HOLES AND TUNNELS IN BREAD:<\/strong><\/span><\/li><\/ol>
                    • Too weak flour<\/span><\/li>
                    • Too strong flour with high yeast content<\/span><\/li>
                    • Mixing of ingredients<\/span><\/li>
                    • Oven sole is too hot<\/span><\/li>
                    • Knocking back is not done thoroughly<\/span><\/li>
                    • Excessive dusting of flour.<\/span><\/li><\/ul>
                      1. CORES AND SEAMS:<\/strong><\/span><\/li><\/ol>

                        The hard spots are known as \u201ccores\u201d and the dense layers are known as \u201cseams\u201d<\/strong><\/span><\/p>

                        • Uneven mixing of dough<\/span><\/li>
                        • Incorporation of bits of dough<\/span><\/li>
                        • Skinning of dough during bulk fermentation<\/span><\/li>
                        • Weight of dough more than mould<\/span><\/li>
                        • Too hot or too cold bread moulds<\/span><\/li>
                        • Careless handling of fully expended bread while loading the oven.<\/span><\/li><\/ul>

                          \u00a0<\/strong><\/span><\/p>

                          1. CONDENSATION MARKS:<\/strong><\/span><\/li><\/ol>
                            • Dark color patches are known as condensation marks because the bread is not allowed to cool properly before packing<\/span><\/li><\/ul>

                              \u00a0<\/strong><\/span><\/p>

                              1. RAPID DRYING OF BREAD: (STALING)<\/strong><\/span><\/li><\/ol>
                                • Baking in too cool oven<\/span><\/li>
                                • Over fermentation<\/span><\/li>
                                • Too tight dough<\/span><\/li>
                                • Imbalance in quantity of ingredients<\/span><\/li>
                                • Excessive use of mineral (improvers)<\/span><\/li><\/ul>

                                  \u00a0<\/strong><\/span><\/p>

                                  1. OVER MOIST OR STICKY CRUMB:<\/strong><\/span><\/li><\/ol>
                                    • Excessive sugar<\/span><\/li>
                                    • Over proofing<\/span><\/li>
                                    • Under proofing<\/span><\/li><\/ul>
                                      1. CLOSE CRUMB:<\/strong><\/span><\/li><\/ol>
                                        • Over use of potassium bromate<\/span><\/li>
                                        • Use of hard water<\/span><\/li>
                                        • Young dough<\/span><\/li>
                                        • Under proofing etc.<\/span><\/li><\/ul>

                                          \u00a0<\/p>

                                          1. CRUMBLINESS OF CRUMB: (ELASTCITY OF BREAD)<\/strong><\/span><\/li><\/ol>
                                            • Too slack dough<\/span><\/li>
                                            • Too tight dough<\/span><\/li>
                                            • Excessive use of fat<\/span><\/li>
                                            • Low salt content<\/span><\/li>
                                            • Under mixed dough<\/span><\/li>
                                            • Over proofing<\/span><\/li>
                                            • Excessive of mineral improvers<\/span><\/li>
                                            • Poor quality of flour<\/span><\/li>
                                            • Under baked dough<\/span><\/li><\/ul>

                                              BREAD DISEASES:<\/strong><\/span><\/p>

                                              • ROPE: <\/strong>a spoiling bacterial growth in bread experienced when the dough becomes infected with bacterial spores. The bacteria responsible for causing \u201crope\u201d is \u201cBacillus mesentericus vulgates\u201d. It is soil borne bacteria.<\/span><\/li>
                                              • MOLD: <\/strong>spores enter through the cracks on the surface of the bread and spoils the bread.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                                                \u00a0The major factors which adversely influence the quality of bread are as follows: Inferior quality and inadequate quantity of gluten in the flour. Poor or excessive diastatic activity. Disproportionate quantity of raw material. Inferior quality of raw material specially yeast Incorrect time and temperature of fermentation Incorrect methods of manipulation of dough i.e. knock back, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":332,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-1613","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nBREAD 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IHMNOTESSITE","isPartOf":{"@id":"https:\/\/ihmnotessite.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/improper-baking-improver-proofing-inferior-quality-of-raw-material-bread-faults\/#primaryimage"},"image":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/improper-baking-improver-proofing-inferior-quality-of-raw-material-bread-faults\/#primaryimage"},"thumbnailUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/03\/b2.jpg","datePublished":"2020-03-25T10:56:01+00:00","dateModified":"2020-03-25T11:11:46+00:00","description":"The major factors\/faults which adversely influence the quality of bread are as follows:\uf0d8 Inferior quality and inadequate quantity of gluten in the flour.\uf0d8 Poor or excessive diastatic activity.\uf0d8 Disproportionate quantity of raw material.\uf0d8 Inferior quality of raw material specially 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