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Importance of Water in Baking

Until quite recently the baker has paid very little attention to the characteristics of the water used in baking. After investigation it has been found that water is a big factor in baking and especially in the baking of yeast doughs.

Next to flour, water is the substance used most abundantly in baking. The fluidity of milk, sugars, syrups and extracts is due to the water present in these substances. The importance of the specific properties, composition and bacterial infections of the waters used for baking purposes has only received consideration in the last few years by the baking industry.

One large baking concern a few years ago realized the importance of the composition of general waters in baking and established a research fellowship at one of the universities to study the effect of different waters in fermentation and baking. After extensive investigations the research fellows found that the mineral matter held in solution and suspension had a far reaching effect on the doughs during the fermentation and baking stage. It was found that a soft water was not well adapted and that alkaline waters had a detrimental effect on doughs. To overcome the differences in water they developed a compound of inorganic salts which when added to water which is to be used for doughs would harden soft waters and make them fit for baking purposes. European investigators connected with the fermentation industry found that better yeast could be cultured in hard water than in soft water. They hardened the soft water by adding inorganic salts, such as calcium sulphate and magnesium sulphate for culturing yeast to be used for brewing beer. This was practiced quite extensively by a number of brewers in Europe. Some hard waters do not require the addition of these salts as they contain considerable calcium sulphate and magnesium sulphate. When hard water is spoken of in this connection, water containing considerable calcium and magnesium sulphate and calcium and magnesium carbonate is meant. Waters of temporary hardness (those containing calcium carbonate and magnesium carbonate) are not so well adapted for baking purposes and require calcium sulphate to make them better fit for bread making. The so-called alkaline waters (containing alkaline carbonates) are not good for bread making purposes. It is a common belief among practical bakers that water suitable for drinking purposes can also be used for bread making. While this may be true to a certain extent, when waters of permanent hardness and temporary hardness are concerned, this is by no means true when alkaline waters are considered, although such waters may be perfectly good to drink.

Alkaline waters have a detrimental effect in doughs in that they have a solvent effect upon the gluten thus reducing the adhesive properties and destroying to a certain extent the resistance offered the tension of the gases produced in alcoholic fermentation. As yeast will not grow in an alkaline medium, such waters retard the activity of these organisms. Thus we see that the dissolved substances in water have an influential effect upon the fermentation which doughs must undergo and, consequently, affect the characteristics of the finished product, as in the color of the crust, color of the crumb, volume of the loaf, grain, texture and keeping qualities.