Study of the influence of drinking water quality on bakery properties of wheat flour

Simakova, Olga and Сімакова, Ольга Олександрівна and Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Goriainova, Iuliia and Горяйнова, Юлія Артурівна and Popova, Svitlana and Попова, Світлана Юріївна and Adamchuk, Svitlana and Адамчук, Світлана Ігорівна (2019) Study of the influence of drinking water quality on bakery properties of wheat flour. Обладнання та технології харчових виробництв (2 (39)). pp. 5-11. ISSN 2079-4827

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Abstract

It is proved that heavy metal cations adversely affect the biological activity of proteolytic enzymes of flour, they deprive gluten of elasticity, which may adversely affect the protein frame of the dough by baking, and as a result, the quality of the finished product. It is proved that the water is contaminated by impurities of heavy metals, particularly lead and nickel, can worsen the gas-retaining ability of the semi-finished dough. The pollution of water, which is used for the preparation of the dough during the bread baking, particularly heavy metal cations, which are inhibitors of most enzymes, plays a very important role in ensuring the quality of the finished product that requires careful monitoring of its purity.

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