Poor keeping quality of bread and reasons

1. POOR
KEEPING
QUALITY

2. Too lean formula
A lean dough is a dough that is
normally only 4 ingredients with
little to no fat or sugar. Lean
doughs aren’t mixed for long
periods of time and often can be
made with the “No Knead” method

3. Poor quality
ingredients
Poor quality ingredients decreases
the shelf life of the product
Remedy: use good quality
ingredients

4. Improper storage of
ingredients
Improper storage of ingredients
may result on many physical and
chemical changes in resulted
bread
Remedy: Store the ingredients
properly

5. Old dough
Open grain allows moisture to
escape.
Remedy: Ferment dough properly

6. Stiff dough
Due to less moisture content
in the resulted bread, there
may be chances of poor
keeping quality
Remedy: Use greater absorption

7. Over proofing
Over proofed doughs collapse due to a
weakened gluten structure and excessive
gas production
Remedy: Use appropriate time for
proofing

8. Cool oven
Slows down crust formation, resulting in
high moisture loss.
Remedy: Have oven at proper
temperature

9. Bread cooled too
For long time before
wrapping
If wrapped too hot, condensation forms; if too
cool, bread will begin to stale. Internal
temperature of loaf should reach 95°F/35°C,
which usually takes 2-3 hours at room
temperature
Remedy: Cool bread no longer than
necessary

10. REFERENCE
1. A. J. Vander voort, "The bakeshop trouble shooter", Third
Edition.
2. Khetarpaul N et al. (2005). Bakery Science and Cereal
Technology. Published by Daya Publishing House, Delhi
3. https://bakerytechlimited.com/bread-troubleshooting