The Influence of the Waters of Our Country in Breadmaking

Abstract

Flour and water are basic components in dough formation process. The water quality affects the whole breadmaking process and the quality and retention period of bakery products. It is known that for breadmaking, potable water should be used. Quality of water affects the whole breadmaking process and the quality and retention period of bakery products (crumb porosity, crust soft, shiny and aesthetically pleasing). Thus, the water affects the consistency and temperature of dough; water dissolve salt and sugar products; in fermentation process, the water helps stimulate the activity of yeast (due to the minerals content); Medium Hard water produces better quality bread than any type of water. Soft water weakens the gluten during mixing and fermentation. Alkaline water is the most harmful, because it doesn't only weaken the gluten, but retards fermentation. In this study are evaluated four types of water of the country, which are: Spring water, Lajthiza, Tepelena dhe Kristal. Evaluated three factors that must be considered in relation to water quality, such as: taste, content of chemicals and mineral content. Identification of an unusual taste or bad smell in water can change the taste of the final product. Often, when quality is not within the required standards and used not adequately, water can be a determining factor for obtaining a desired dough and final product characteristics.

Keywords

• Water quality,Alkaline water,Dough,Breadmaking

References

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