What Is the Role of Water in Baking Bread?

What is the role of water in baking bread? Water has a key role in preparation of dough. In fact, water treats as a solvent for other compounds in the preparation of dough. The role of water is related to the uniformity and consistency of the dough, the setting of the temperature of it and finally the texture and bread volume. This means that water as sprayed steam sit on the chin of dough and acts as a heat carrier

Also, in terms of hardness, the water used in dough preparation should also have a moderate degree, because the water hardness determines the properties and qualities of the dough and the resulting bread. The dough made with semi-hard water makes optimum bread, meaning that the volume of the bread is normal and its porosity is uniform and uniform and its elasticity is sufficient.

The use of hard water in the preparation of dough causes the bread to have a hard tissue and a little reaction time, the fermentation time is prolonged and the formation of the dough is difficult to prevent and its tissue is prevented.

While using soft water, the texture of the dough loses the ability to maintain gas, especially in weakly gluten-fueled gluten, it is loose and sticky dough, difficult to fumigate, and its texture Unfair and non-uniform, and its taste is like bread.

Water absorption means more dough, so the percentage of water absorbed by the flour is important in terms of the yield of the dough. The amount of water absorption depends on the type of flour, the type of bread , the type and amount of other substances added to the dough , the weather conditions and to some extent the water quality.