Learning Objectives

Identify the causes of poor quality

yeast bread;
Critique bread fault out of a given
picture;
Imbibe attentiveness in doing the task.
Bread Faults and
its causes
 2 Corinthians 4:9
“We are persecuted, but God does not
leave us.
We are hurt sometimes, but we are not
destroyed.”
 Yeast bread refers to bread that uses
yeast as a leavener.

Yeast bread is formed into countless shapes and

sizes. It can be prepared with a simple mixture of
flour, salt, and water (and the yeast) or it may
incorporate an elaborate variety of ingredients that
enrich and flavor the bread.
Yeast bread is assessed based on
the outside and inside
characteristics.
Outside Characteristics
1. Well formed shape

2. Smooth texture

3. Light to moderate brown color

4. Large Volume
Inside Characteristics
1. Feathery white to yellow crumb.
2. Small and uniformed cells.
3. Highly-developed gluten strands that
are soft and elastic.
4. Fine and even grain.
5. Pleasing yeasty aroma.
6. Well-balanced taste
 Causes of
Poor Quality
Yeast Bread
Exterior - Shape

Irregular Small Volume

Too much Liquid Over mixing
Uneven rolling
High Temperature
Improper cutting
Uneven temperature
Excessive shortening
Irregular shape Small Volume
Exterior - Color

Too Pale Too dark

Too stiff dough High temperature
Low temperature Extended baking

Uneven with Spots

Uneven shapes Undermixing
Exterior - Texture

Tough Rough
Excess flour Too much Liquid
Overmixing
Incorrect temperature
Interior
Color Grain
Not bright Not flaky
Insufficient shortening
Excessive shortening Under mixing or over
Poor quality ingredients mixing of shortening to flour

Uneven coarse cells

Over mixing
Interior - texture
Too dry Too moist
Too stiff dough Under baking
Over baking
Crumbly
Excessive
Heavy shortening
Excessive shortening
Overmixing Tough
Under baking Insufficient shortening
Interior - Flavor
Not “wheaty” Filling not
Over mixing accentuated
Wrong proportion of

Not sweet ingredients

Poor quality ingredients

Wrong proportion
of ingredients
 Why one can
experience failures
in baking bread?
How do we assess
the faults in yeast
breads?
In HEALTH, why do we need to
learn about the risk factors of
non-communicable diseases?
Activity
Evaluate dessert products within prescribed
enterprise standards.
Identify the product problems and what are
the causes of this.

Appearance Color Shape

Texture Size
1. 2.

3. 4.