Beruflich Dokumente
Kultur Dokumente
6.1. Name six bread faults [lack of volume ,too much volume ,crust
color too pale , crust color too dark, crust too thick, lack of break and
shred]
Lack of volume
Cracking of crust
Crust blisters
Leathery crust
Irregularity of shape
Lack of cleanliness
Too
Too
Too
Too
Too
Too
Coarse grain
Grey crumb
Excess fat
Excess or less salt
Streaky crumb
Insufficient water
Improper mixing
Poor make up
Too much dusting flour used
Poor texture
Crust of fresh bread is tender and breaks easily but when the bread
becomes stale the crust becomes leathery or hard.
There is no elasticity left in the crumb of a stale bread and it becomes
crumby.
While eating a stale piece or bread, it feels very dry and requires
considerable chewing and even then it feels dry while swallowing.
Bread loses its original pleasant, flavour and aroma.
Improper mixing
Excessive humidity in the room or oven
Packing of hot bread
Transfer of hot bread in cool temperature
Storage of bread in humid conditions
Insufficient ventilation in store room
Insufficient fermentation of the dough
Crumb staling
Following are the causes of crumb staling