Question

If the falling number of the flour is too low, this can lead to collapse of the side wall crust in bread, this phenomena is known as:

• A. Hamburger defect
• B. Spin cavity
• C. Concavity
• D. Chorley-wood defect

Hint:

Understanding and monitoring the falling number can help in selecting appropriate flour types to ensure proper dough development and bread quality.

Answer 1

The Correct Option is C

Step 1: Concept
Falling number (FN) is a measure of the starch-digesting enzyme content in flour, which affects dough properties. A low falling number indicates higher amyloglucosidase activity, leading to more rapid gelatinization of starches during baking.

Step 2: Meaning
The side wall crust collapse in bread refers to an undesirable condition where the outer part of the bread loaf collapses or has a sunken appearance, particularly along the sides. This issue is related to the dough's strength and structure.

Step 3: Analysis
A low falling number suggests that there is a higher level of amyloglucosidase activity in the flour. This enzyme accelerates the breakdown of starches into simpler sugars during the mixing and early stages of baking, which can lead to an overly soft dough with reduced structural integrity. As a result, the side walls of the bread may not develop properly or collapse due to insufficient support from the gluten network. Option A (Hamburger defect) is incorrect because it refers to a specific type of defect in hamburger buns where the bottom of the bun is burnt and the top is raw. Option B (Spin cavity) does not exist as a term related to bread baking defects. Option D (Chorley-wood defect) describes a condition where the crumb of the bread has an irregular, stringy appearance due to overmixing or excessive kneading.

Step 4: Conclusion
Given that a low falling number leads to a softer dough with reduced structural integrity, causing the side walls of the bread to collapse, the correct term for this phenomenon is Concavity. Final Answer: (C)