|MadSci Network: Chemistry|
I understand waters bsic roles in the baking process, but need information specifically related to water quality (i.e. Ph levels)and how it may or may not change the baking process. Does it effect cooking or proofing times? Is it necessary to be concerned about water quality ruining baked goods? The class the paper is for is focused specifically on bread baking. Thank you for any help that you can provide me.
Re: How does the quality of water effct the baking process?
Try the links in the MadSci Library for more information on Chemistry.