موقع زدنى علما zdny3lma

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. 🥖➡️🔥

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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. 🥖➡️🔥