This document discusses the key characteristics of good bread and various bread faults that can occur. It states that good bread requires the right ingredients in balanced proportions, proper technique, and quality control throughout the manufacturing process. Both external characteristics like shape, color, and texture as well as internal characteristics like crumb structure are important. Common bread faults include poor volume control, poor shape, thick or thin crust, dense or open crumb, and off flavors. The causes of different faults are explained, such as too much or little yeast, salt, liquid, or improper fermentation/baking steps.

1. Bread

2. A good bread
•The use of right type of materials.
•The balanced proportion of ingredients according
to the process used.
•Correct manipulation of technique.
•Overall control at all stages of manufacture.
•Good workmanship.

3. External Characteristics
• Volume
• Symmetry of shape
• Bloom
• Colour of the crust
• Evenness of bake
• Oven break
• Cleanliness

4. Internal Characteristics
• Colour
• Structure
• Sheen & texture
• Flavour and aroma
• Crumb clarity and elasticity
• Moistness
• Cleanliness

5. Bread Faults

6. EXTERNAL -Shape
• Poor Volume
Causes: Too much salt, Too little yeast, Too little
liquid, Weak flour, Under-or-over mixing, Oven too
hot, flour with low maltose figure, dough too tight,
insufficient final proof, over bleached flour, too much
chemical improver.

7. Shape
• Excess Volume
Causes: Too little salt, Too much yeast, Too much dough
scaled, Over proofed, loose moulding, cool oven, too
much water

8. Shape
• Poor shape
Causes : Too much liquid, Flour too weak, Improper
molding or makeup, Improper fermentation or
proofing, Too much oven steam

9. Shape
• Split or burst crust
Causes : Over mixing, Under fermented dough,
Improper molding-seam not on bottom, Uneven heat
in oven, Oven too hot, Insufficient steam
Shell Top:- less final proof, low maltose flour, under
ripe dough

10. Texture and crumb
• Too dense or close grained
Causes : Too much salt, Too little liquid, Too little yeast,
Under fermented, Under proofed

11. Texture and crumb
• Too coarse or open
Causes : Too much yeast, Too much liquid, Incorrect
mixing time, Improper fermentation, Over proofed,
Pan too large

12. Texture and crumb
• Streaked crumb
Causes : Improper mixing procedure, Poor molding or
make-up techniques, Too much flour used for dusting

13. Texture and crumb
• Poor texture or crumbly
Causes : Flour too weak, Too little salt, Fermentation
time too long or too short, Over proofed, Baking
temperature too low

14. Crust
• Too dark
Causes : Too much sugar or milk, Under fermented
(“young dough”), Oven temperature too high, Baking
time too long, Insufficient steam at beginning of
baking

15. Crust
• Too pale
Causes : Too little sugar or milk, Over fermented (“old
dough”), Over proofed, Oven temperature too low,
Baking time too short, Too much steam in oven

16. Crust
• Too thick
Causes : Too little sugar or fat, Improper fermentation,
Baked too long and/or at wrong temperature, Too
little steam

17. Crust
• Blisters on crust
Causes : Too much liquid, Improper fermentation,
Improper shaping of loaf

18. Flavor
• Flat taste
Causes : Less Salt
• Poor flavor
Causes : Inferior, spoiled, or rancid ingredients,
Poor bakeshop sanitation, Under or over-
fermented

19. Holes in the Crumb
Causes: Poor quality gluten, improper mixing
Cores, Seams, Streaks & Condensation Marks
Causes: Cores are formed due to improper mixing
of flour & skinning.
Seams are formed because of improper loading &
formation of thick dense layers on the top of loaf
Streaks are due to uneven manipulation of dough,
loose molding & insufficient final proof
Condensation Marks is due to improper packing