A “handbag fault” is a hole at the top of the loaf, directly
under the crust, that is not a blister. 🥖
- It appears as though the crumb has fallen away. 🍞
- The surface of the hole is usually smooth. 🕳️
- The position of the fault is always the same. 📍
🔹 This fault can be linked to:
→ Excessive levels of fungal α-amylase. ⚗️
→ Addition of malt flour to the recipe. 🌾
🔹 The problem may appear worse if:
→ The dough has skinned. 🍞
→ The dough is handled heavily during the transfer from the prover to the oven. 🥖➡️🔥
Thanks for reading✨📚
GRAINAR
#breadmaking #bread #crust #ceumb #texture #enzymes #Grainar"
https://www.linkedin.com/mwlite/feed/posts/dimitrios-argyriou-1a38251b6_breadmaking-bread-crust-activity-7220425512177852416-ITPk?utm_source=share&utm_medium=member_android#:~:text=A%20%E2%80%9Chandbag%20fault,enzymes%20%23Grainar
A “handbag fault” is a hole at the top of the loaf, directly under the crust, that is not a blister. 🥖
- It appears as though the crumb has fallen away. 🍞
- The surface of the hole is usually smooth. 🕳️
- The position of the fault is always the same. 📍
🔹 This fault can be linked to:
→ Excessive levels of fungal α-amylase. ⚗️
→ Addition of malt flour to the recipe. 🌾
🔹 The problem may appear worse if:
→ The dough has skinned. 🍞
→ The dough is handled heavily during the transfer from the prover to the oven. 🥖➡️🔥
---
A “handbag fault”
هو ثقب في الجزء العلوي من الرغيف، مباشرة تحت القشرة، ولا يعتبر فقاعة. 🥖
- يبدو كما لو أن اللب قد انفصل. 🍞
- سطح الثقب عادة ما يكون أملس. 🕳️
- يكون موقع العيب دائمًا نفسه. 📍
🔹 يمكن ربط هذا العيب بـ:
→ مستويات مفرطة من الفطر α-أميلاز. ⚗️
→ إضافة دقيق الشعير إلى الوصفة. 🌾
🔹 قد يبدو المشكلة أسوأ إذا:
→ تكوّن قشرة على العجين. 🍞
→ تم التعامل مع العجين بشكل مفرط أثناء نقله من المخمر إلى الفرن. 🥖➡️🔥