| CHARACTERISTIC | BISCUITS | MUFFINS |
YEAST BREADS AND ROLLS |
| Outside Appearance
Shape irregular. .
|
Too much liquid. Dough not rolled to uniform thickness. Improper cutting of dough. Uneven oven heat. |
Too much flour. Not enough liquid. Overmixing. Too much batter in pan. Oven too hot. |
Improper shaping. Too much dough for bread pan. Insufficient proofing time. |
| Color
Too dark . . . . . . .
|
Oven too hot. Overbaking. |
Too much sugar. Oven too hot. Overbaking. |
Too much sugar or milk. Insufficient fermentation time. Oven too hot. |
|
Too pale . . . . . . .
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Dough too stiff. Oven not hot enough, insufficient sugar. |
Overmixing. Oven not hot enough. Underbaking. |
Not enough sugar or milk. Dough too warm during mixing and excessive fermentation. Oven not hot enough. |
| Crusts
Tough or hard . .
|
Too much flour. Overmixing. Oven too hot. Overbaking. |
Too much flour or not enough sugar or shortening. Overmixing. |
Not enough shortening. Overbaking. Insufficient fermentation. Toomuch rolling in flour. |
|
Irregular . . . . . .
|
Rough or blisters due to too much liquid, incorrect kneading or rolling. |
Peaks due to mixture being too stiff, overmixing or oven too hot. |
Blisters due to improper make-up. Too much rolling in flour. |
|
Too smooth . . . .
|
Too much liquid or overmixing. |
||
| Inside Appearance
Color streaks or
spots |
Too much leavening. Ingredients not well mixed. |
Eggs and milk not well blended. |
“Crusting” during fermentation of dough. Undermixing. Too much dusting flour during make-up. |
|
Coarse or uneven
grain |
Too much leavening, not enough liquid, or improper mixing. “Not flaky” due to not enough shortening or improper mixing of shortening and flour. |
Insufficient beating of eggs. Too much or not enough leavening. Overmixing. Tunnels due to not enough liquid or shortening or overmixing. |
Improper make-up, excessive water or under-or overmixing. |
| Texture
Too dry . . . . . . . .
|
Dough too stiff. Overbaking. Oven not hot enough. Not enough sugar or shortening. |
Batter too stiff. Overbaking. Too much leavening. Not enough sugar and/or shortening. |
Overproofing. Not enough water or improper mixing time. |
|
Crumbly . . . . . . . .
|
Too much leavening, sugar or shortening. Not enough liquid. |
Not enough liquid. Too much baking powder. Oven not hot enough. |
Not enough water, improper mixing time. |
|
Tough . . . . . . . .
|
Not enough shortening or leavening. Too much liquid. Dough too cold or oven not hot enough. Overmixing. |
Not enough shortening or sugar. Overmixing. |
Not enough shortening. Insufficient proofing time. Overbaking. |
|
Heavy . . . . . . . .
|
Wrong proportion of ingredients. Improper mixing. Oven not hot or oven not hot enough or dough too stiff. |
Not enough baking powder or shortening. Overmixing. |
Underproofing or overmixing. |
|
Poor Flavor . . . . .
|
Wrong proportion of ingredients or improper mixing. |
Wrong proportion of ingredients or improper mixing. |
Wrong proportion of ingredients. Fermentation time too long. |