5 Questions
What is the effect of hard water on dough strength compared to soft water?
Higher strength
What happens to gluten when dough is underhydrated?
It lacks extensibility and has excess elasticity
What change in the baking process might be required for overhydrated dough?
Longer fermentation time
What role do minerals in water play in a dough system?
They are yeast nutrients
How does dough hydration affect dough strength?
Proper hydration is required for optimal strength
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
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.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
