Causes of poor quality yeast bread

A bread without a nice crispy crust isnt a bread thats worth your time. Small loaves can result from not performing the kneading and rising cycles effectively.

Poor gluten development SOLUTION The bread dough did not rise enough.

Causes of poor quality yeast bread. What are the causes of poor quality yeast bread. Too much flour was used. Fat slows down the rising of dough.

Salt slows yeast growth and inhibits rise. Dough did not rise long enough. Dough was allowed to rise.

Here are some helpful solutions for the common causes. Poor gluten development SOLUTION The bread dough did not rise enough. Whole wheat cake self-rising and non-wheat.

Too much flour was used SOLUTION Too much flour makes yeast dough too stiff to. Bread rose at too cool a dough mixture to allow yeast development. Too short a rise.

Dough not kneaded after the last rise and before forming the loaf. Oven temperature was too high. Bread did not rise.

Proof the yeast before using. Check the proper water temperature before dissolving the yeast. Salt added directly to the yeast inhibits or kills it.

There are a number of factors which are responsible for creating faults in bread. Major factors which adversely influence the quality of bread are. Inadequate gluten in flour Misappropriate quantities and inferior quality of raw material.

If the surface of the bread is covered with a mesh of small cracks it means that the flour made from the grain damaged by the bugs or the yeast of poor quality was used. Such a defect in bread can result from insufficient moisture in the proofing chambers and lack of steam. Handling all at once.

Possible causes of faults in bread can be grouped into five main categories. Defective or inappropriate ingredients 2. Poor dough development and maturity 4.

Incorrectly adjusted or poorly maintained equipment 5. Poor handling after baking. IDEAL CHARCTERISTICS FOR A LOAF OF BREAD.

In general one should examine the external area and the internal crumb area of the bread. Bread faults can occur as a result of a series of small faults interacting together. Some faults may be inter-related yet others are independent.

Flour varies in grade in gluten content and quality. Colour also varies and so does the maltose content. 5 Key Characteristics You Should Look for in Great Bread.

A bread without a nice crispy crust isnt a bread thats worth your time. Artisan bread should have a variety of hues in its crust ranging. Wheat flour is commonly used to make bread because it holds two.

Weak Flour Its possible that the flour youre using lacks what is called gluten strength either because of age or poor quality. Gluten is the part of the flour that causes the dough to be elastic and to hold the gasses produced by yeast as the dough rises. There may not be enough gluten in the flour you are using.

Three general causes of poor quality in yeast bread. Tender moist and simple cup breads leavened with baking powder. They belong in the quick bread family.

Made from drop batter. Used instead of shortening. Small flaky breads leavened with baking powder.

They belong to the quick bread family. Too little salt however allows excessive growth of yeast resulting in oversized bread with poor texture Vetter 1981. Moreover it has been shown that salt has a plasticizing effect during heating of cereal products which improves the mobility of reactants and enhances Millard reactions producing a darker colored product Moreau et al 2009.

However fresh bread is a product with a short shelf-life and during its storage a number of chemical and physical alterations occur known as staling. As a result of these changes bread quality deteriorates gradually as it loses its freshness and crispiness while crumb firmness and rigidity increase. Volume Proper volume of bread is the outcome of adequate conditioning of gluten and sufficient gassing power of the dough at the time of baking.

Too little or excessive yeast content. Under fermentation of dough. Excessive quantity of salt sugar or fat.

Excessive temperature in the oven. Under proofing of bread. Over fermented dough.

Over mixed or under mixed dough. Signs of insufficient water include less flexibility in the dough which makes it harder to knead and leads to insufficient development of the gluten. The end result is the yeast is unable to provide enough gas to properly inflate dry tight dough.

Small loaves can result from not performing the kneading and rising cycles effectively. CAUSES OF POOR QUALITY YEAST BREADS Outside Appearance Poor shape Too small Too pale Too large Too dark Uneven color Tough Too thick crust Cracks Blisters Lack of shred âFlyingâ. Bread which is made and cared for according to recommendations in this bulletin will stay fresh a reasonable length of time.

Good bread does not dry out or get stale quickly.