Water Quality and Yeast Fermentation in Bread Making

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Minerals in hard and soft water are used as yeast nutrients and play an important role during fermentation activity.

Hard water generates dough with higher fermentation activity and leads to dough with higher strength, compared to dough made with soft water.

Underhydrated proteins create gluten that lacks extensibility and has an excess of elasticity.

<p>Adjustments may include using a longer mixing time, more folds, or a longer fermentation time.</p> Signup and view all the answers

<p>Dough hydration directly affects dough strength, with optimal hydration leading to optimal strength.</p> Signup and view all the answers

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Water quality and quantity affect dough characteristics
Minerals in hard and soft water serve as yeast nutrients in dough systems
Hard water, with higher mineral content, leads to: • Increased fermentation activity • Stronger dough
Soft water, with lower mineral content, results in: • Lower fermentation activity • Weaker dough

Dough hydration affects strength, directly related to water quantity in formula
Underhydrated proteins produce: • Gluten with low extensibility • Excess elasticity
Overhydrated proteins produce: • Very extensible dough • Low elasticity
Adjustments for overhydrated dough include: • Longer mixing time • More folds • Longer fermentation time