Abstract
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. It is known
that for breadmaking, potable water should be used. Quality of water affects
the whole breadmaking process and the quality and retention period of bakery
products (crumb porosity, crust soft, shiny and aesthetically pleasing). Thus,
the water affects the consistency and temperature of dough; water dissolve salt
and sugar products; in fermentation process, the water helps stimulate the
activity of yeast (due to the minerals content); Medium Hard water produces
better quality bread than any type of water. Soft water weakens the gluten
during mixing and fermentation. Alkaline water is the most harmful, because it
doesn't only weaken the gluten, but retards fermentation. In this study are
evaluated four types of water of the country, which are: Spring water,
Lajthiza, Tepelena dhe Kristal. Evaluated three factors that must be considered
in relation to water quality, such as: taste, content of chemicals and mineral
content. Identification of an unusual taste or bad smell in water can change
the taste of the final product. Often, when quality is not within the required
standards and used not adequately, water can be a determining factor for
obtaining a desired dough and final product characteristics.
Keywords
References
- Allan, J.A., 1998. Virtual water: a strategic resource. Global solutions to regional deficits. Groundwater, 36(4):545-546. Barthélemy, F., Renault D. & Wallender W. 1993. Water for a Sustainable Human nutrition : inputs and resources analysis for Arid areas. UC Davis Internal report 70 pages. Colin, L., 2002. Method to estimate virtual water trade around the world and analysis of first results. Report of Internship, WWC-INAPG, 63pp. Cosgrove, W.J., Rijsberman, F., 2000. World Water Vision, Making water everybody’s business. World Water Council, Earthscan, 108pp. FAO 1992. CROPWAT a computer program for irrigation planning and management. FAO Irrigation and Drainage technical paper n°46. Hoekstra, A.Y. and Hung, P.Q., 2002. Virtual water trade: a quantification of virtual water flows between nations in relation to international crop trade. Value of Water Research Report Series No.11, IHE, the Netherlands. Oki, T., Sato, M., Kawamura, A., Miyake, M., Kanae, S., Musiake, K., 2002. Virtual water trade to Japan and in the World. Proceedings Expert meeting on Virtual Water, Delft, December 2002 (this issue). Renault D., W.W. Wallender. 2000. "Nutritional Water Productivity and Diets : From « Crop per drop » towards « Nutrition per drop » ". Agricultural Water Management, 45:275-296. Renault, D., 2002. La valeur de l’eau virtuelle dans la gestion de l’alimentation humaine. Actes des 27emes journées de la Société Hydrotechnique de France, Eau et Economie, 24-26 septembre 2002, 8pp. Renault D. 2003 Value of Virtual Water for Food: Principles and features. Proceedings Expert meeting on Virtual Water, Delft, December 2002 (this issue). Rosegrant M. and C. Ringler, 1999. Impact on food security and rural development of reallocating water from agriculture. IFPRI. Washington DC. Turton A.R., 2000. Precipitation, people, pipelines and power: towards a “virtual water” based political ecology discourse. MEWREW Occasional paper, Water issues Study group, School of Oriental and African Studies (SOAS) University of London. Wichelns D., 2001. The role of “virtual water” in efforts to achieve food security and other national goals, with an example from Egypt. Agricultural Water Management. 49:131-151. WWC-CME 1998. L’eau au XXIème siècle. Document présenté par le Conseil Mondial de l’Eau à la Conférence de Paris Mars 1998.
Abstract
References
- Allan, J.A., 1998. Virtual water: a strategic resource. Global solutions to regional deficits. Groundwater, 36(4):545-546. Barthélemy, F., Renault D. & Wallender W. 1993. Water for a Sustainable Human nutrition : inputs and resources analysis for Arid areas. UC Davis Internal report 70 pages. Colin, L., 2002. Method to estimate virtual water trade around the world and analysis of first results. Report of Internship, WWC-INAPG, 63pp. Cosgrove, W.J., Rijsberman, F., 2000. World Water Vision, Making water everybody’s business. World Water Council, Earthscan, 108pp. FAO 1992. CROPWAT a computer program for irrigation planning and management. FAO Irrigation and Drainage technical paper n°46. Hoekstra, A.Y. and Hung, P.Q., 2002. Virtual water trade: a quantification of virtual water flows between nations in relation to international crop trade. Value of Water Research Report Series No.11, IHE, the Netherlands. Oki, T., Sato, M., Kawamura, A., Miyake, M., Kanae, S., Musiake, K., 2002. Virtual water trade to Japan and in the World. Proceedings Expert meeting on Virtual Water, Delft, December 2002 (this issue). Renault D., W.W. Wallender. 2000. "Nutritional Water Productivity and Diets : From « Crop per drop » towards « Nutrition per drop » ". Agricultural Water Management, 45:275-296. Renault, D., 2002. La valeur de l’eau virtuelle dans la gestion de l’alimentation humaine. Actes des 27emes journées de la Société Hydrotechnique de France, Eau et Economie, 24-26 septembre 2002, 8pp. Renault D. 2003 Value of Virtual Water for Food: Principles and features. Proceedings Expert meeting on Virtual Water, Delft, December 2002 (this issue). Rosegrant M. and C. Ringler, 1999. Impact on food security and rural development of reallocating water from agriculture. IFPRI. Washington DC. Turton A.R., 2000. Precipitation, people, pipelines and power: towards a “virtual water” based political ecology discourse. MEWREW Occasional paper, Water issues Study group, School of Oriental and African Studies (SOAS) University of London. Wichelns D., 2001. The role of “virtual water” in efforts to achieve food security and other national goals, with an example from Egypt. Agricultural Water Management. 49:131-151. WWC-CME 1998. L’eau au XXIème siècle. Document présenté par le Conseil Mondial de l’Eau à la Conférence de Paris Mars 1998.
Details
| Primary Language | English |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | December 1, 2018 |
| Published in Issue | Year 2018Issue: 3 |
