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Phone: +86 755 85234769
Fax: +86 755 85234769
WhatsApp: +8615018547273
Skype: aliceliu870411
Add: B1 Building, Dafu Industry Park, Dafu Road, Guanlan, Longhua District,Shenzhen, 518110,CHINA
Email: info@tsingbuy.com
Contact Now

News

The most common problem and the 10 reasons during bread making

Ellen Chou Tsingbuy 2019-06-05 08:05:57

Why is it that my bread always turns out differently when it's made strictly according to the recipe?

"The bread is too small, too big, insufficient in color and poor in texture"

Everyone's problems are always different, and the reasons for the problems are also different. I have shared many successful ways of making bread and answered many questions and doubts about making bread. I have found that there is not only one reason for all the questions. I'll list these reasons and give you some more or less references to understand each of the key details of the bread making process.

Every detail of bread making should be paid close attention to. Let's look at the common causes of these problems.




Q1: Why is bread too small?

1. Shortage of yeast

2. Too much sugar

3. The effect of amylase is too strong.

4. Flour gluten is too weak

5. Flour gluten is too strong

6. Insufficient Intermediate Fermentation Time

7. Excessive intermediate fermentation time

8. Lack of final fermentation time

9. Insufficient agitation

10. Dough temperature is too low

11. The dough is too hard

12. The dough is too soft

13. Lower dough temperature during fermentation

14. Lower temperature during dough shaping

15. The temperature of the baking tray is too cold when it is loaded.

16. Baking tray temperature is too high when loading baking tray

17. Too much oil on the baking tray

18. Water that dissolves yeast is too hot

19. Dough ferments too long

20. Too much fat

21. Too much modifier

22 Lack of improvers

23. Lack of fat

24. The oven is too hot.

25. Water quality is too hard and too strong

26. Use alkaline water

27. Use soft water

28. Dough temperature is too high

29. Improper plastic surgery

30. Fermentation and shaping

31. Too much salt

32. Too much milk

33. Flour storage time is too long

34. Freshly ground flour

35. Mixing dough too fast

36. Stir too long

37. Too much yeast and too little sugar

38. Yeast is too old or too hot

39. Water that dissolves yeast is too cold




Q2. Why is bread too big?

1. Fermentation lasts too long.

2. Too low oven temperature

3. Improper shaping

4. Insufficient salt

5. Too much dough is placed in the baking tray.

6. The dough is slightly overfermented

7. Improper types of flour used




Q3. Why is the bread skin too light?

1. Dough ferments too long

2. Insufficient heating in the oven

3. Water quality hardness is too low

4. Too many modifiers

5. Lack of milk powder

6. Too low oven temperature

7. Finally, the humidity in the fermentation chamber is too low.

8. Intermediate fermentation time is too long

9. Flour storage time is too long

10. Inappropriate agitation

11. Sugar shortage

12. Insufficient baking

13. Inadequate amylase

14. Too much hand powder




Q4. Why is the bread skin too dark?

1. Too much sugar

2. Finally, the humidity in the fermentation chamber is too high.

3. Fire is too high

4. Overbaking

5. Milk content is too high

6. Fermentation time is too short

7. Overmixing




Q5. Why are there bubbles on the bread skin?

1. Inadequate dough fermentation

2. The dough is too soft.

3. Overmixing

4. Improper operation in plastic surgery

5. Fire is too high

6. High humidity in fermentation chamber




Q6. Why is the bread skin too thick?

1. Insufficient use of grease

2. Lack of amylase

3. Too little sugar

4. Overbaking

5. The oven temperature is too low

6. Too low humidity in the oven

7. Too little milk

8. Flour gluten is too strong

9. Too long dough fermentation

10. Finally, the humidity in the fermentation chamber is too low.

11. Too many modifiers

12. Inappropriate mixing

13. Too much oil on the baking tray




Q7. Why does the top of bread form a top?

1. The dough is too hard.

2. Flour gluten is too low

3. Intermediate fermentation chamber humidity is too low

4. Lack of final fermentation time

5. Freshly ground flour

6. Flour lacks amylase

7. The bottom fire of the oven is too high

8. Too high a fire in the oven

9. The oven lacks steam.




Q8. Why is the interior of bread gray and dull?

1. The dough fermentation time is too long.

2. Mixing dough too long

3. The oven temperature is too low

4. Excessive use of malt products

5. Overbleaching of flour

6. The last fermentation time is too long.

7. Small baking dish with big dough

8. Poor flour quality

9. Too many modifiers




Q9. Why are there hard stripes inside the bread?

1. Too much powder

2. Noodle Solid Skin during Intermediate Fermentation

3. The medium dough is not well mixed with the main dough when stirring.

4. Flour is not sifted evenly

5. Too many modifiers

6. The dough is too soft

7. The yeast is not properly mixed.

8. When dough is shaping, the extrusion part is not adjusted properly.

9. Dry materials are not fully mixed when stirring




Q10. What is the cause of poor bread tissue?

1. Inappropriate mixing of dough

2. Use alkaline water

3. The final fermentation room temperature is too high.

4. The baking tray is too hot.

5. The last fermentation time is too long.

6. Milk untreated

7. Surface crust of dough during intermediate fermentation

8. Too many modifiers

9. Inadequate dosage of modifier

10. The gluten of flour is too poor.

11. The dough is too soft

12. The dough is too hard.

13. Improper plastic surgery

14. Inadequate dough fermentation

15. Too little amylase

16. Amylase content is too high

17. dough fermentation time is too long

18. Too little fat

19. Freshly ground new or cold flour

20. Water hardness is too high

21. Small dough, big baking tray

22. The oven temperature is too low

23. Intermediate fermentation time is too long

24. The final fermentation room temperature and humidity are too high

25. Too much powder

26. When dough is rounded or shaped, it is clamped or glued to the machine.

27. The dough was twisted and not put in the baking pan.


You see, there is not only one answer to each question. Each detail can affect the bread baking result.




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