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Bread

Bottoms forward slicing prevents caving of loaf: Bakery, April 1978.
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Bread Faults and Their Correction:- Australian Breadmaking Handbook: 99-107.
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Bread Quality.. Bakers Correspondence Course, Bread Course 2,Lesson 9.s
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Caving in CBP pan Bread; Microbiological condition of water in coolers;FMBRA Bulletin February 1990, Question Time.
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Collapse of fruit loaves; cracked pastry flan cases; flour for chinese spring rolls and crepes. FMBRA Bulletin 1990,No 5,October,Question Time.
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Effects of Ascorbic Acid during dough processing. S.Cauvain,Bill Collins,Br Irene Pateras.
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Essential Factors Influencing Bread Quality. A Treatise on Baking 173-199.
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Faults in Bread & Fermented Goods. Bakery: Bread and Fermented Goods, Breadmaking Technology 62-63.
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Faults in bread from frozen doughs:- Skinning; White spots or blisters; Large Blisters; Small Volume; Dense crumb; Ragged crust breaks; Base spots.
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Frozen bread doughs and croissants proofing with less volume than when using traditional methods. Bakers Journal, July 1993. (Also , problem with doughnuts,(not frozen) absorbing a great deal of fat answered).
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Holes in our bloomers! British Baker.
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Loaf Side Crust Caving or Collapse. Digest,1993, April/May 49.
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There are holes in my bread, dear miller...British Baker, Oct 1993 Comment
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What went wrong? Common problems in Breadmaking. The Bread Book, L.Collister and A.Blake, 18-19.
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White spotting on bread and rolls baked from frozen dough. Walter Bushuk, UM Food Science, fax, 11/95.
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White Tin Bread - volume not always good. British Baker, Dec 1994. .
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