13
water temperature is too high
or yeast is mixed together with
salt, or the environment
temperature is lower.
temperature properly.
9
Dough is so large to
overflow bread pan
The amount of liquids is so
much as to make dough soft
and yeast is also excessive.
Reduce the amount of
liquids and improve dough
rigidity
10
Bread collapses in
the middle parts
when baking dough
1.Used flour is not strong
powder and cannot make dough
rise
Use bread flour or 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.
According to the ability of
absorbing water, adjust
water on recipe
11
Bread weight is
very large and
structure
is too
dense
1.Too much flour or short of
water
Reduce flour or increase
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 properly water or
yeast and check salt
2.Water temperature is too high Check water temperature
13
Bread surface is
adhered to dry
powder
1.There is strong glutinosity
ingredients in bread such as
butter and bananas etc.
Do not add strong
glutinosity ingredients into
bread.
2.Stirring inadequate due to
little water
Check water and
mechanical construct of
bread maker