Many people know the importance of water quality for making tea or making wine and making mineral water. For the raw materials of baking products, people pay attention to the main elements such as flour, sugar, eggs, etc. In fact, the taste and organization of water for pastry products , color, flavor, anti-corrosion effect, etc. also play a very important role. Why do local food companies use wow haha ​​mineral water to disguise local water before sending QS to the provincial bureau or central quality inspection, and why is the local water quality unqualified? In China and the world, the water quality in each region - such as PH value, hardness, mineral content and so on - is different, so we need to understand some of the core concepts of water quality. (1) The role of water in baked goods The main functions of water in baked goods are as follows: (1) Hydration. The protein in the flour is absorbed and moistened to form a gluten network to form a skeleton of the product; the starch is water-absorbed to form a dough having processability; (2) adjusting and controlling the consistency of the dough; (3) Dissolving the dry raw materials, so that the various raw materials are thoroughly mixed to form a uniform dough or batter; (4) adjusting and controlling the dough temperature; (5) Water can promote the growth of yeast and the hydrolysis of enzymes. All biochemical reactions require water as the reaction medium, and all biological activities need to be carried out in which solution; (6) as a heat transfer medium for baking and steaming; (7) Maintaining a certain moisture content in the product can make it soft and moist, and prolong the shelf life of the product. 1. Water quality has a great influence on dough fermentation and bread quality. The minerals in the water provide yeast nutrition on the one hand and gluten toughness on the other hand, but the hard water with too much minerality causes the gluten toughness to be too strong, but inhibits the fermentation, similar to the phenomenon of adding too much dough improver. (1) Hard water: The hardness of the water is too high, it is easy to harden the gluten, excessively enhance the toughness of the gluten, inhibit the dough fermentation, the bread is small in volume, the taste is rough, and the residue is easy to be slag. When hard water is encountered, it can be reduced by boiling or the like. In the process, the amount of yeast can be increased, the amount of dough improver can be reduced, the fermentation temperature can be increased, and the fermentation time can be prolonged. If you are making long-term products, such as cakes, bread, shortbread, twist, cake, mixed sugar cake, moon cake, pot helmet, mung bean cake, mung bean cake, mung bean cake, egg roll, leeks, soft crispy and other baked goods; Whether the indicators meet the production requirements is a key factor affecting the length of the warranty period. "Du Dechun Baking Technology" successfully cooperated with Hong Kong Jinke Weiye Co., Ltd. in 2011 to add "Jinkewater 008 High Magnetized Water Conversion Machine" to the food processor's tap water setting to successfully solve the problem of product water quality; this condensation China The 22-person water expert's highly functional converter can be installed in well water and tap water to solve the water quality requirements without being restricted by geographical regions. Water quality refers to the American medical doctor Bartman "water is the best medicine"; Japanese medical doctor Lin Xiuguang "death due to water"; Japanese medical doctor water expert Sui Yuan Xiulong "good water to drink health" and so on. The production water for cakes must comply with GB5749-1988 "Sanitary Standard for Drinking Water" and GB2760-2014 for water quality requirements. The PH value is 5-6; the hardness is most suitable at 2.9-4.3 mmol/L (8-12 °d). 1. The water is free of bacteria, impurities, organic matter, heavy metals, etc., and is pollution-free water; 2. The water contains a proper proportion of minerals and trace elements, and exists in an ionic state, suitable for human absorption; 3. PH value is weakly alkaline, which can neutralize excess acid in human body; 4. Small molecule group water, strong penetration and good solubility; 5. Negative potential can eliminate excess free radicals in the human body; 6. Contains an appropriate amount of oxygen (about 5mg / L).
(2) The effect of water quality on the quality of dough and bread products
(2) Soft water: If the water quality is too soft, the gluten will be excessively softened, the dough will have a large viscosity, and the water absorption rate will decrease. Although the gas production in the dough is normal, the gas holding capacity is decreased, the dough is not easy to initiate, the collapse is easy, the volume is small, and the yield is low. decline. Affect the benefits. The method of improving soft water is mainly to add a dough improver (yeast food), which contains a certain amount of various minerals, such as calcium carbonate, calcium sulfate and the like, and the water quality reaches a certain hardness.
(3) Acidic water: The pH of water is slightly acidic, which helps the fermentation of yeast. However, if the acidity is too large, the fermentation speed will be too fast, and the gluten will be softened, resulting in poor gas holding property of the dough, heavy sour taste, poor taste and poor quality. Acidic water can be neutralized with a base.
(4) Alkaline water: The biological alkaline substance in the water neutralizes the acidity of the dough, does not obtain the pH required by the dough, inhibits the activity of the enzyme, affects the ripening of the gluten, delays the fermentation, and makes the dough soft. If the alkalinity is too large, it will dissolve some gluten, make the gluten soft, make the dough less elastic, reduce the water holding capacity of the dough, the color of the bread products is yellow, the internal structure is uneven, and there is an unpleasant taste. Alkaline water can neutralize alkaline substances by adding a small amount of acid, or increase or decrease the amount of yeast.
Based on the analysis of a large number of survey results in the world's longevity areas, the World Health Organization proposes the following criteria:
The role and influence of water on the quality of baked pastry food