This document discusses different types of bread, bread making methods, and common bread faults. It describes various bread varieties like wholemeal, multigrain, rye, and fruit breads. The main bread making methods covered are the straight dough method, no time dough method, salt delayed method, sponge and dough method, and ferment and dough method. Common bread faults discussed relate to shape, texture, crust, and flavor, with explanations of causes such as too little or too much yeast, liquid, or fermentation time.

1. MODULE
2
VINOD PANDEY
Vinod pandey

2. Breads: Varieties of
various breads and
common faults

3. Bread
 Bread is a staple food prepared from
a dough of flour and water, usually
by baking.
 Bread is served in various forms with any
meal of the day.
 Bread has a social and emotional significance
beyond its importance as nourishment.

4. Types of bread
 Wholemeal bread
 Multigrain and kibbled Bread
 Rye Breads
 Fruit Bread

5. Methods of bread making
Straight Dough method
 All the ingredients are mixed together, and
the dough is fermented for a predetermined
time.
 The fermentation time of the straight dough
depends on the strength of the flour. Strong
flour requires more fermentation time to
mature adequately.

6. No time dough method
 Dough is fermented in the usual manner. It is just
allowed a brief period (about 30 mins) for it to
recover from the strains of mixing.
 Since dough is not fermented the two functions of
fermentation (i. e production of gas and
conditioning of gluten) are achieved to some extent
by increasing the quantity of yeast ( 2 to 3 times of
original quantity)and by making the dough little
slacker and warmer.

7. Salt delayed method
 This a slight variation of straight method, where all
the ingredients are mixed except salt and fat.
 As a salt has a controlling effect on enzymatic action
on yeast, the speed of fermentation of a salt less
dough will be faster, and a reduction in total
fermentation time will be faster.

8. Sponge and dough method
 Strong flour take too long for conditioning and
should not be used for making bread by straight
dough method. For such flours sponge and
dough method is more suitable where the
problem of controlling the dough temperature
time is not so acute.
 Flour, proportionate amount of water, yeast and
sugar are mixed together. Longer fermenting
sponges may also contain some amount of as
well. Mix all the ingredients evenly.

9. Ferment and dough method
 This is a variation of sponge and dough method.
 Very often a bread formula may contain milk, eggs,
substantial quantity of fat and sugar.
 All these formula ingredients will have a retarding
effect on yeast activity.

10. Common problems in bread are (falt)
 SHAPE
 TEXTURE
 CRUST
 FLAVOUR

11. SHAPE
(a) Poor volume : too little yeast.
too little liquild.
weak flour.
(b) Too much volume : too much yeast
over proofed
(c) Poor shape : too much liquid
improper molding.

12. TEXTURE
(a) Too dense or close grained : too little liquid
too little yeast
(b) Too coarse : too much yeast
(c) Poor texture : baking time too low
: over proofed

13. CRUST
(a) Too dark : too much milk or sugar
: under fermented dough
: temperature too high
(b) Too pale : too little sugar or milk
: over proofed

14. FLAVOUR
(a) Flat taste : too little salt
(b) Poor flavour : over fermented dough

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