20
No. Problem
Possible causes
Solution
9
Dough is
overflow from
bread pan
Excessive yeast and too
much liquids added
Reduce the amount of
liquids and yeast
10
Bread collapses
in the middle
parts when
baking dough
1. Flour is not a strong
powder
Use bread flour of strong
powder.
2. Yeast rate is too rapid or
yeast temperature is too
high
Yeast is used under room
temperature
3. Excessive water makes
dough too wet and soft.
Adjust water amount
11
Bread weight is
heavy but dense
1. Too much flour or not
enough water
Reduce flour or add water
2. Too many fruit
ingredients or too much
whole wheat flour
Reduce the amount of
corresponding ingredients
and increase yeast
12
Middle parts are
hollow after
cutting bread
1. Excessive water or yeast
or no salt
Reduce amount of water
or yeast and check salt
2. High water temperature
Check water temperature
13
Bread surface is
adhered to dry
powder
Strong glutinosity
ingredients in bread such as
butter and bananas etc.
Do not add glutinosity
ingredients into bread.
14
Baking color is
too dark
Different recipes or
ingredients have great effect
on making bread. Baking
color will become dark if
excessive sugar added.
Adjust the amount of
sugar
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