УДК 664.66
E. A. Tsvetkova, N. L. Lopaeva
Summary The article examines the importance of water in the bread-baking process, emphasizing its impact on the quality of the dough and the final product. Key aspects such as hydration, gluten formation, temperature control, and water hardness are discussed, along with their effects on the characteristics of bread. The influence of water on the texture, taste, and aroma of the finished product is also considered. The article provides recommendations for optimizing the use of water in bread recipes.
Keywords: water, bread baking, hydration, gluten, temperature control, water hardness, texture, taste.
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