Bake the bread until it’s fluffy | Need to know the pH

Bread is a type of bakery product that is commonly consumed for breakfast. Because it is convenient to eat during rush hour. Wheat flour, yeast, baking powder or baking soda, water, salt, sugar, and fat are the main components of bread, but the proportions vary depending on the recipe or forming feature for example, it could be formed into a standard mold form, printed in a roll, or molded into a ball. Long rods are rolled into a variety of shapes. or transformed into different forms to meet the needs of consumers for issues that bakers frequently face is the dough stiff and crumbly. Even though we follow the recipe’s instructions to the letter, it gives us a bad feeling because now can’t figure out what’s causing the dough to harden yet.

The pH value of our favorite bakery, ingredients, baking process, and final result are all important factors in determining the quality of dough and bread. Instant bread, for example, has its own level of acidity. We can judge the quality of the ingredients if we understand how to control it. as well as to precisely determine the readiness of the dough or the same type of starch It is not only the most objective indicator of readiness. but also in terms of quality This is due to the fact that the composition and amount of acid affect important processes in raw materials or bread mass. As a result, it has an impact on the taste of the product.

Yeast is an essential ingredient in the production of bread. It is a plant-derived fungus that promotes fermentation and is primarily used as live yeast due to its excellent texture and softness. Bakery yeast thrives in an oxygen-rich, nutrient-rich environment. Aside from oxygen, the acidity of the environment has a very positive effect on yeast multiplication and, more specifically, the rate of reproduction. The best values are found in a wide pH range of 3.8–5.6, and this indicator improves their resistance in acidic environments. Yeast can tolerate pH levels between 3 and 3.5, but its growth rate is slower. It should also be noted that a low pH, even a minor fluctuation, is extremely dangerous because it stops plant growth.

“When we control the quality of flour and bread with a pH meter

It will definitely give us the bread that is full and tender.”


Wheat flour has a pH (pH) range of 5.5 – 6.5, which is ideal for making bread products. It has been discovered that if the pH is less than 5.0, it is too acidic to make bread, and if the flour is less than 6.1 – 6.2, it can generally be said to have passed. excessive chlorine.

The pH meter for the food industry is necessary because it is a necessary step in every manufacturing process to ensure safe and high-quality food production. of the bread as a whole to obtain soft and tasty bread.

Hanna Instruments (Thailand)

Leading measurement instrument maker



Email Addresses




Line : @hannathailand

FB : HannaThailand