BREAD

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

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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

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• 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

3
• 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

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• 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

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• 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-

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

R.Sorna Prema, Department of

Food Technology, Kongu
Engi.neering College, Perundurai-

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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

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• 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

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• 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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