УДК 664.64
A. B. Berdinskikh, N. L. Lopaeva
Summary Water is one of the key ingredients in bakery production, which has a significant impact on the technological process, quality and organoleptic characteristics of the finished product. This article is devoted to the study of the characteristics of water used in baking, as well as the analysis of the main methods of its preparation, aimed at ensuring compliance with technological requirements. The parameters affecting water quality, such as hardness, pH, impurity content, and their interaction with other components of the test, are considered. The traditional and modern methods of water treatment used in baking are described, with an emphasis on their effectiveness and expediency.
Keywords: water, baking, hardness, mineralization, microbiological safety
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