it's a slides that includes Faults in bread making

1. FAULTS IN
BREAD MAKING
Prepared by:
Prajwol Manandhar

2. REASONS FOR FAULTS IN BREAD MAKING
 Large volume
Over proofed
Too much yeast
Oven temperature is too low
 Hard & Thick Crust
Too strong flavour
Tough dough
Incomplete baking
Insufficient fermentation
Baked for too long at low temperature
 Poor taste and flavours
Low quality and qty of ingredients
Too much yeast
Oven temperature is too high

3. REASONS FOR FAULTS IN BREAD MAKING
 Bread’s too dark
Baked for too long time
Baked in high temperature
 Cracking of crust
Over proofed dough
Oven too hot
Dough skinning before baking
 Holes & tunnels
Very hot oven
Uneven mixing of ingredients
Too much of yeast
Improper folding of dough

4. REASONS FOR FAULTS IN BREAD MAKING
 Small volume
Weak flour
Oven’s too hot
Less qty of yeast used
Under proofed
 Poor or irregular shape
Uneven temperature
Over or under proofed
Bad molding
 Poor texture
Too much yeast
Under kneading
Too much yeast
Too much sticky dough