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    Influence of PH in Bread

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    Ahmad Zikrie
    The document discusses how pH affects microbial growth and food spoilage. It states the optimal pH ranges for different breads, with baker's yeast bread being 5.3-5.6 and sourdough bread being 3.8-4.6. pH can be influenced by adding acids like fumaric, malic or acetic acid to dough, or through fermentation processes. Controlling pH is important for inhibiting mold growth and ensuring proper rising of yeast and chemical leavening, as well as gluten behavior and texture of baked goods.

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    Influence of PH in Bread

    Uploaded by

    Ahmad Zikrie
    57 views1 page
    The document discusses how pH affects microbial growth and food spoilage. It states the optimal pH ranges for different breads, with baker's yeast bread being 5.3-5.6 and sourdough bread being 3.8-4.6. pH can be influenced by adding acids like fumaric, malic or acetic acid to dough, or through fermentation processes. Controlling pH is important for inhibiting mold growth and ensuring proper rising of yeast and chemical leavening, as well as gluten behavior and texture of baked goods.

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    About how pH influence and how to control it.

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    Influence of pH in bread

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    The document discusses how pH affects microbial growth and food spoilage. It states the optimal pH ranges for different breads, with baker's yeast bread being 5.3-5.6 and sourdough bread being 3.8-4.6. pH can be influenced by adding acids like fumaric, malic or acetic acid to dough, or through fermentation processes. Controlling pH is important for inhibiting mold growth and ensuring proper rising of yeast and chemical leavening, as well as gluten behavior and texture of baked goods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    57 views1 page

    Influence of PH in Bread

    Uploaded by

    Ahmad Zikrie
    The document discusses how pH affects microbial growth and food spoilage. It states the optimal pH ranges for different breads, with baker's yeast bread being 5.3-5.6 and sourdough bread being 3.8-4.6. pH can be influenced by adding acids like fumaric, malic or acetic acid to dough, or through fermentation processes. Controlling pH is important for inhibiting mold growth and ensuring proper rising of yeast and chemical leavening, as well as gluten behavior and texture of baked goods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 1

    PH Mechanism of how pH can affect the microbial growth in food & avoiding

    food spoilage
    BREAD The optimum pH as stated below:
    PRODUCT PH
    pH can be influenced in a variety of ways,
    Baker’s yeast bread 5.3 – 5.6
    including:
     Fumaric, malic, citric, or acetic acids can Sourdough bread 3.8 - 4.6
    be added to the dough. This is a very
    accurate and useful method.
     With (alcoholic and/or lactic)
    In baking, pH is important because it can:
    fermentation. Based on beneficial   Inhibiting mold spoilage.
    microbial growth, this process raises the  Optimum rise in yeast- and chemically-
    acidity of the dough (lowering the pH).
    leavened products.
     Gluten behavior and overall baked goods
    texture.

    REFERENCES
    Assignment 02
     Pyler, E. J. (2019, May 28). Pyler says: The role of pH in bread baking. 2019–05-29 | Baking Business. Prepared by:
    https://www.bakingbusiness.com/articles/48661-pyler-says-the-role-of-ph-in-bread-baking No. Matric: 2014721917
     Carson, L., PhD. (2021, January 19). Control pH, Control Baked Goods - Blog. BAKERpedia. Name : AHMAD ZIKRIE ZALMIZI
    https://bakerpedia.com/control-ph-control-baked-goods/ KMK 23003 FOOD MICROBIOLOGY

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