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Questions and Answers
What is the primary reason why hard water leads to dough with higher fermentation activity?
What is the primary reason why hard water leads to dough with higher fermentation activity?
- Lower pH level
- Higher yeast nutrient content (correct)
- Higher pH level
- Lower yeast nutrient content
What characteristic does underhydrated dough protein lack?
What characteristic does underhydrated dough protein lack?
- Elasticity
- Fermentation activity
- Strength
- Extensibility (correct)
What adjustment might be necessary when working with overhydrated dough?
What adjustment might be necessary when working with overhydrated dough?
- Increasing folds (correct)
- Decreasing fermentation time
- Reducing mixing time
- Lowering yeast content
What is the relationship between dough hydration and strength?
What is the relationship between dough hydration and strength?
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What type of water is associated with dough having lower strength?
What type of water is associated with dough having lower strength?
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Study Notes
Water Quality and Dough Characteristics
- Water quality and quantity affect dough characteristics
- Minerals in hard and soft water are used as yeast nutrients, playing a crucial role in fermentation activity
Effect of Hard Water on Dough
- Hard water, with its higher mineral content, generates dough with:
- Higher fermentation activity
- Higher strength
Effect of Soft Water on Dough
- Soft water, with its lower mineral content, generates dough with:
- Lower fermentation activity
- Lower strength
Dough Hydration and Strength
- Dough hydration, directly related to water amount in the formula, affects strength
- Underhydrated proteins create gluten with:
- Lacking extensibility
- Excess elasticity
- Overhydrated proteins create very extensible dough with:
- Lack of elasticity
- Adjustments needed for overhydrated dough:
- Longer mixing time
- More folds
- Longer fermentation time
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