Investigation of the impact of the qualitu of drinking water on the process of bread production

Abstract

The object 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, were studied 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 processesduring dough kneading on a such water, accelerate dough processes and improve the quality of the finished bread. The developed scheme allows also to accelerate the kneading process 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. The complex of the experiments by modifying prescription water used for food production, shows that water quality plays an important role in ensuring not only the quality of the finished product, but also to reduce the costs of the process. This opens up opportunities with minimum capital investment to obtain significant economic results. This opens up a wide range of opportunities for a minimal amount of capital investment to receive significant economic results