Baking is as much an art as a science. While we may debate on the ratio of art vs science, baking the perfect loaf of bread is dependent on many factors and generally judged by the parameters of volume, shape, colour, texture and flavour.
The science of baking prescribes that the quality of ingredients, processing and storage all affect bread. Identifying the cause of product faults has one primary objective; to prevent these faults from occurring again in the immediate scenario or anywhere in the future.
“External bread faults include the colour, volume, shape. To identify internal faults, you need to slice the bread and look closely at its crumb structure and texture. And let’s not forget another set of faults that come from tasting the bread. Bread production is a process requiring careful consideration and monitoring of raw materials, equipment settings and processing parameters. Despite this, things can go wrong,” commented Jeannette Rosewall, Business Unit Manager
Here are 7 of the most common bread faults illustrated.
Flying Tops
Strong crack on the side along crust length.
Possible solutions:
- Rest dough for longer period
- Extend final proof time
- Decrease initial baking temperature
Collapsed Bread
During baking, bread falls flat.
Possible solutions:
- Check flour quality
- Check recipe
- Reduce water level
- Increase mixing time
No Oven Spring
Possible solutions:
- Check recipe
- Decrease dough temperature
- Reduce resting time
- Increase baking temperature
Too Much Volume
Possible solutions:
- Check recipe
- Reduce mixing time
- Check dough temperature
- Check scaling weight
Lack of Volume
Possible solutions:
- Check flour quality
- Check recipe
- Increase mixing time
- Extend final proof time
- Reduce baking temperature
Badly Shaped Bread
Possible solutions:
- Increase water level
- Check moulder settings
- Mould dough evenly
- Check dough placement in pan
Wrinkled Crust
Possible solutions:
- Check recipe
- Extend resting time
- Reduce final proof time
- Cool bread before wrapping
- Ensure packed at correct temperature
