The Influence of the Waters of Our Country in Breadmaking

Abstract

Flour and water are basic componentsin dough formation process. The water quality affects the whole breadmakingprocess and the quality and retention period of bakery products. It is knownthat for breadmaking, potable water should be used. Quality of water affectsthe whole breadmaking process and the quality and retention period of bakeryproducts (crumb porosity, crust soft, shiny and aesthetically pleasing). Thus,the water affects the consistency and temperature of dough; water dissolve saltand sugar products; in fermentation process, the water helps stimulate theactivity of yeast (due to the minerals content); Medium Hard water producesbetter quality bread than any type of water. Soft water weakens the glutenduring mixing and fermentation. Alkaline water is the most harmful, because itdoesn't only weaken the gluten, but retards fermentation. In this study areevaluated four types of water of the country, which are: Spring water,Lajthiza, Tepelena dhe Kristal. Evaluated three factors that must be consideredin relation to water quality, such as: taste, content of chemicals and mineralcontent. Identification of an unusual taste or bad smell in water can changethe taste of the final product. Often, when quality is not within the requiredstandards and used not adequately, water can be a determining factor forobtaining a desired dough and final product characteristics.