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Water purification in pasta production and product quality

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  • Water purification in pasta production and product quality

    Does a lower pH level in water effect pasta production and quality? I suspect there is a relationship between pH level of water and hydration of flour or Semolina. For example, a lower pH water might make hydration take shorter or longer, thus possibly impacting overall mix time.

    A reverse osmosis water purification typically lowers the water’s pH to 6.1, or lower, which is lower than the neutral pH of 7. As noted above, this could impact mix time.

    Also, reverse osmosis removes impurities in water, such as dissolved salts. However, as New Food magazine notes in an article about water filtration, reverse osmosis “causes the liquid to become acidic through the uptake of atmospheric carbon dioxide, leaving a salty, bitter taste.” Accordingly, these taste characteristics would likely be transferred to the pasta during the manufacturing process.

    Bottomline, water purification causes chemical effects that will impact pasta production and quality, so purification systems have considerations beyond just removing impurities. These could include such factors as production time and final product taste.
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