The role of drinking water quality in the production of bread

Сімакова, Ольга Олександрівна and Simakova, Olga and Кліменко, Ала Вікторівна and Klimenko, Ala (2016) The role of drinking water quality in the production of bread. Обладнання та технології харчових виробництв, 1 (33). pp. 95-101. ISSN 2079-4827

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Abstract

The purpose of this article is to study the influence of drinking water quality on the properties of dough. During research were used the standard methods for determining the yield and quality of gluten, proteolytic enzyme activity of wheat dough. Experiments were carried out to study the effect of heavy metals on the action of proteolytic enzymes of flour, experiments to determine the effect of slight acidification of water on a dough process and therefore on the quality of the finished bread. Was developed a scheme that allows both to neutralize the excess acidity of water after the membranes and enrich it with calcium cations that are not only good for health, but also acting as activators of enzymes and will be able to influence on the course of hydrolytic processes during dough kneading on a such water, accelerate dough processes and improve the quality of the finished bread. Potassium-cationization of water for the production of bread 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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