The Impact of Natural Water Quality on Baking Products in Albania
Affiliation(s)
1 Faculty of Economics and Agribusiness, Agriculture University of Tirana, Tirana, Albania. 2 Aleksander Moisiu University, Durres, Albania. 3 Faculty of Food Biotechnology, Agriculture University of Tirana, Tirana, Albania.
1 Faculty of Economics and Agribusiness, Agriculture University of Tirana, Tirana, Albania. 2 Aleksander Moisiu University, Durres, Albania. 3 Faculty of Food Biotechnology, Agriculture University of Tirana, Tirana, Albania.
ABSTRACT
Water, a simple chemical ingredient, is so important during the process of cooking and baking product as flour. Its functions in baking processes are numerous, some of which are not entirely clear, while others are evaluated by characteristics of the mature product. Regardless of its origin, the water shall be drinkable to be used in processes of baking. In this study, four types of water of the country which are Spring water, Lajthiza, Tepelena and Trebeshina are evaluated. Three factors that must be considered in relation to water quality, such as taste, content of chemicals and mineral content are evaluated. Identification of an unusual taste or bad smell in water can change the taste of the final product. Chlorine is considered a chemical ingredient that has significant effects on the quality of the dough, especially in the fermentation activity. Yeast, being a natural microorganisem, is sensitive to chlorine. Also a high level of chlorine affects the function of flour and enzymes especially. Mineral content of the water determines the hardness and softness of the water, where strong water contains a large amount of minerals, while soft water contains a very limited amount of minerals. Dough characteristics may be affected by the minerals content in water: minerals used by the yeast nutrient, so a change in their concentration in the water affects at the fermentation process. As a result, a change in fermentation will affect at the dough characteristics, making it stronger or weaker. In a wider sense of functionality of baking ingredient products, it is very important to control the baking process and final production of a consistent quality. Often, when quality is not within the required standards and used not adequately, water can be a determining factor for obtaining the desired dough and final product characteristics.
Water, a simple chemical ingredient, is so important during the process of cooking and baking product as flour. Its functions in baking processes are numerous, some of which are not entirely clear, while others are evaluated by characteristics of the mature product. Regardless of its origin, the water shall be drinkable to be used in processes of baking. In this study, four types of water of the country which are Spring water, Lajthiza, Tepelena and Trebeshina are evaluated. Three factors that must be considered in relation to water quality, such as taste, content of chemicals and mineral content are evaluated. Identification of an unusual taste or bad smell in water can change the taste of the final product. Chlorine is considered a chemical ingredient that has significant effects on the quality of the dough, especially in the fermentation activity. Yeast, being a natural microorganisem, is sensitive to chlorine. Also a high level of chlorine affects the function of flour and enzymes especially. Mineral content of the water determines the hardness and softness of the water, where strong water contains a large amount of minerals, while soft water contains a very limited amount of minerals. Dough characteristics may be affected by the minerals content in water: minerals used by the yeast nutrient, so a change in their concentration in the water affects at the fermentation process. As a result, a change in fermentation will affect at the dough characteristics, making it stronger or weaker. In a wider sense of functionality of baking ingredient products, it is very important to control the baking process and final production of a consistent quality. Often, when quality is not within the required standards and used not adequately, water can be a determining factor for obtaining the desired dough and final product characteristics.
Cite this paper
Sinani, V. , Sana, M. , Seferi, E. and Sinani, A. (2014) The Impact of Natural Water Quality on Baking Products in Albania. Journal of Water Resource and Protection, 6, 1659-1665. doi: 10.4236/jwarp.2014.618149.
Sinani, V. , Sana, M. , Seferi, E. and Sinani, A. (2014) The Impact of Natural Water Quality on Baking Products in Albania. Journal of Water Resource and Protection, 6, 1659-1665. doi: 10.4236/jwarp.2014.618149.
References
[1] Allan, J.A. (1998) Virtual Water: A Strategic Resource. Global solutions to regional deficits. Groundwater, 36, 545-546. http://dx.doi.org/10.1111/j.1745-6584.1998.tb02825.x [2] Barthélemy, F., Renault, D. and Wallender, W. (1993) Water for a Sustainable Human Nutrition: Inputs and Resources Analysis for Arid Areas. UC Davis Internal Report, 70 p. [3] Colin, L. (2002) Method to Estimate Virtual Water Trade around the World and Analysis of First Results. Report of Internship, WWC-INAPG, 63 p. [4] Cosgrove, W.J. and Rijsberman, F. (2000) World Water Vision, Making Water Everybody’s Business. World Water Council, Earthscan, 108 p. [5] FAO (1992) CROPWAT a Computer Program for Irrigation Planning and Management. FAO Irrigation and Drainage Technical Paper No. 46. [6] 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, Delft. [7] Oki, T., Sato, M., Kawamura, A., Miyake, M., Kanae, S. and Musiake, K. (2002) Virtual Water Trade to Japan and in the World. Proceedings Expert Meeting on Virtual Water, Delft, December 2002.. [8] Renault, D. and Wallender, W.W. (2000) Nutritional Water Productivity and Diets: From “Crop per Drop” towards: “Nutrition per Drop”. Agricultural Water Management, 45, 275-296.
http://dx.doi.org/10.1016/S0378-3774(99)00107-9 [9] 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, 8 p. [10] Renault, D. (2003) Value of Virtual Water for Food: Principles and Features. Proceedings Expert Meeting on Virtual Water, Delft, December 2002. [11] Rosegrant, M. and Ringler, C. (1999) Impact on Food Security and Rural Development of Reallocating Water from Agriculture. IFPRI, Washington DC. [12] 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, London. [13] 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.
http://dx.doi.org/10.1016/S0378-3774(00)00134-7 [14] WWC-CME (1998) L’eau au XXIème siècle. Document présenté par le Conseil Mondial de l’Eau à la Conférence de Paris Mars 1998.
[1] Allan, J.A. (1998) Virtual Water: A Strategic Resource. Global solutions to regional deficits. Groundwater, 36, 545-546. http://dx.doi.org/10.1111/j.1745-6584.1998.tb02825.x [2] Barthélemy, F., Renault, D. and Wallender, W. (1993) Water for a Sustainable Human Nutrition: Inputs and Resources Analysis for Arid Areas. UC Davis Internal Report, 70 p. [3] Colin, L. (2002) Method to Estimate Virtual Water Trade around the World and Analysis of First Results. Report of Internship, WWC-INAPG, 63 p. [4] Cosgrove, W.J. and Rijsberman, F. (2000) World Water Vision, Making Water Everybody’s Business. World Water Council, Earthscan, 108 p. [5] FAO (1992) CROPWAT a Computer Program for Irrigation Planning and Management. FAO Irrigation and Drainage Technical Paper No. 46. [6] 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, Delft. [7] Oki, T., Sato, M., Kawamura, A., Miyake, M., Kanae, S. and Musiake, K. (2002) Virtual Water Trade to Japan and in the World. Proceedings Expert Meeting on Virtual Water, Delft, December 2002.. [8] Renault, D. and Wallender, W.W. (2000) Nutritional Water Productivity and Diets: From “Crop per Drop” towards: “Nutrition per Drop”. Agricultural Water Management, 45, 275-296.
http://dx.doi.org/10.1016/S0378-3774(99)00107-9 [9] 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, 8 p. [10] Renault, D. (2003) Value of Virtual Water for Food: Principles and Features. Proceedings Expert Meeting on Virtual Water, Delft, December 2002. [11] Rosegrant, M. and Ringler, C. (1999) Impact on Food Security and Rural Development of Reallocating Water from Agriculture. IFPRI, Washington DC. [12] 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, London. [13] 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.
http://dx.doi.org/10.1016/S0378-3774(00)00134-7 [14] WWC-CME (1998) L’eau au XXIème siècle. Document présenté par le Conseil Mondial de l’Eau à la Conférence de Paris Mars 1998.