The influence of drinking water quality in the production of bread

Simakova, Olga and Сімакова, Ольга Олександрівна and Gluschko, Viktoriia and Глушко, Вікторія Олексіївна and Kryklyvets, Daria and Крикливець, Дар'я Олександрівна (2016) The influence of drinking water quality in the production of bread. Обладнання та технології харчових виробництв (34). pp. 64-70. ISSN 2079-4827

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Abstract

Experiments for the study of the heavy metals effect on the action of flour proteolytic enzymes and determination of the effect of slight acidification of water on a dough process and therefore on the quality of the finished bread were carried out. It was developed the scheme that allows to neutralize the excess acidity of after membranes water as well as to enrich it with calcium cations which are good not only for health, but also acting as enzymes activators and will be able to influence the course of hydrolytic processes during dough kneading on such water, to accelerate dough processes and to improve the quality of the finished bread. Potassium-cationization of water for the bread production will not only improve the quality of the finished bread without any additional additives, but also significantly reduce the dough process, and hence reduce the cost of the finished product.

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