Podcast
Questions and Answers
What is the effect of hard water on dough strength compared to soft water?
What is the effect of hard water on dough strength compared to soft water?
What happens to gluten when dough is underhydrated?
What happens to gluten when dough is underhydrated?
What change in the baking process might be required for overhydrated dough?
What change in the baking process might be required for overhydrated dough?
What role do minerals in water play in a dough system?
What role do minerals in water play in a dough system?
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How does dough hydration affect dough strength?
How does dough hydration affect dough 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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Description
Learn how water quality and quantity affect dough characteristics, including fermentation activity and strength, in baking. Understand the effects of hard and soft water on dough properties.
