Flour and water are basic components in dough formation process. The water quality affects
the whole breadmaking process and the quality and retention period of bakery products. In
bakery, an important role is played by the hardness of water; are preferred water having a
hardness by 5-10o D (German degrees) and, in some cases, are preferred the waters with
10–20o D, depending on the characteristics of gluten. For the experimental determination,
presented in this paper, were used samples of FA 650 flour type (white flour) and four kinds …

Flour and water are basic components in dough formation process. The water quality affects
the whole breadmaking process and the quality and retention period of bakery products. In
bakery, an important role is played by the hardness of water; are preferred water having a
hardness by 5-10o D (German degrees) and, in some cases, are preferred the waters with
10–20o D, depending on the characteristics of gluten. For the experimental determination,
presented in this paper, were used samples of FA 650 flour type (white flour) and four kind of …