BREAD

CHARACTERISTICS
R.Sorna Prema, Department of Food Technology, Kongu Engineering College,
Perundurai- 638 052

CLASSIFICATION
BREAD CHARACTRISTICS

INTERNAL
1.Crumb color
2. Crumb structure
3.Crum clarity
4. Sheen and texture
5.Taste and aroma
6. moistness

EXTERNAL
1. Volume
2. Shape
3. Bloom
4. Crust color
5. Evenness of break
6. Oven break

R.Sorna Prema, Department of Food Technology, Kongu Engineering College,

Perundurai- 638 052

 Volume
Consumer feeling- large volume eye
catching
Too much volume
1. open grain and poor structure
2. dry and easy staling
Small volume
1.closer grain
2. hard while eating

R.Sorna Prema, Department of Food Technology, Kongu Engineering

College, Perundurai- 638 052

 Shape
1. like volume consume appeal
2. harmony with mould
3. lower and side of bread
guided by mould
Factors affecting
-improper moulding
- improper panning, proofing and baking
- excess use of bread improver
- too much over or under fermentation
R.Sorna Prema, Department of Food Technology, Kongu Engineering
College, Perundurai- 638 052

 BLOOM
Delicate characteristics that require to differentiate it from
crust color.
Obtained by good quality raw material and care at each
processing stages

CRUST COLOR
1. Avg. consumer prefers golden color
2. depends on residual sugar
Factors affecting
--> rate of fermentation (quality & quantity of yeast,
fermentation temperature, quantity of sugar and salt, water
quantity)
--> baking conditions
-->proofing time

R.Sorna Prema, Department of Food Technology, Kongu Engineering

College, Perundurai- 638 052

 EVENNESS OF BAKE
--> bread baked uniformly
--> top crust darker it was
consonance with color of remaining
crust
Factors affecting
1. improper loading
2. maintaining the proper distance
between the bread
3. over fermentation air pocketheat distribution un even
R.Sorna Prema, Department of
Food Technology, Kongu
Engi.neering College, Perundurai-

 OVEN BREAK
Gas stretches the weaker part and
escape through created opening

R.Sorna Prema, Department of

Food Technology, Kongu
Engi.neering College, Perundurai-

INTERNAL
CHARACTERISTICS
Crumb color
- observed by viewing internal part
- soft, creamy white, free from
off color spots
Factors affecting
1. ingredient color -flour color
2. even size , oblong gas cells
reflect more light.
R.Sorna Prema, Department of Food Technology, Kongu Engineering
College, Perundurai- 638 052

 CRUMB STRUCTURE
It includes cell arrangement, shape,
volume, etc

CRUMB CLARITY
Bread held against light
Translucent
R.Sorna Prema, Department of Food Technology, Kongu Engineering
College, Perundurai- 638 052

 CRUMB ELASTICITY
1.Press the crumb gently and release
2.Roll the bread slice
3.Bend the ends of the slice together and
release

SHEEN
Cells are small, oblong, shallow and evenly
distributed reflect light with greater intensity,
hence like a sparkling object along with
brightness

R.Sorna Prema, Department of Food Technology, Kongu Engineering

College, Perundurai- 638 052
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 TEXTURE
--> Gently press with finger tip sensation produced
1. good texture soft, silky
2. drummy texture- too tight dough,
under fermented dough, hard to press.
TASTE AND AROMA
MOISTNESS

R.Sorna Prema, Department of Food Technology, Kongu Engineering College,

Perundurai- 638 052

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