Faults in baked goods due to underproof and overproof

  1. active
  2. active
  3. active

The optimum fermentation maturity is reached when the dough piece can fulfil the required demands on the baked goods during the subsequent baking process. The baked goods shape, the baked goods volume, the crust properties, the crust crack behaviour and the crumb texture are significantly influenced by this. In table 5.21, the baked goods faults are listed which result from a fermentation maturity which has not been of an optimum.

Table 5.21: Faults in baked goods in the case of underproof and overproof