The Impact of Natural Water Quality on Baking Products in Albania

Abstract

Water, a simple chemical ingredient, is so important during the process of cooking and baking product as flour. Its functions in baking processes are numerous, some of which are not entirely clear, while others are evaluated by characteristics of the mature product. Regardless of its origin, the water shall be drinkable to be used in processes of baking. In this study, four types of water of the country which are Spring water, Lajthiza, Tepelena and Trebeshina are evaluated. Three factors that must be considered in relation to water quality, such as taste, content of chemicals and mineral content are evaluated. Identification of an unusual taste or bad smell in water can change the taste of the final product. Chlorine is considered a chemical ingredient that has significant effects on the quality of the dough, especially in the fermentation activity. Yeast, being a natural microorganisem, is sensitive to chlorine. Also a high level of chlorine affects the function of flour and enzymes especially. Mineral content of the water determines the hardness and softness of the water, where strong water contains a large amount of minerals, while soft water contains a very limited amount of minerals. Dough characteristics may be affected by the minerals content in water: minerals used by the yeast nutrient, so a change in their concentration in the water affects at the fermentation process. As a result, a change in fermentation will affect at the dough characteristics, making it stronger or weaker. In a wider sense of functionality of baking ingredient products, it is very important to control the baking process and final production of a consistent quality. Often, when quality is not within the required standards and used not adequately, water can be a determining factor for obtaining the desired dough and final product characteristics.