Get more detailed insights on how to perform accurate acid content determinations and acidity testing in the laboratory.
This application note describes a titration method to determine the total acidity of white bread using an acid-base titration to end-point (EP) pH 8.5
Background
The acidity in bread depends on its formulation including the amount and type of ingredients, additives and preservatives. Yeast and lactobacilli produce acids during the fermentation process leading to different acidity of the dough at different production stages. Directly after the leavening process the acidity reaches its maximum and decreases afterwards during the baking process. As acidity influences the taste, it is not only an important process parameter but also an important quality indicator of the finished bread.
The method is performed using an Excellence Titrator and InMotion Autosampler. With minor modifications of the method, the analysis can be performed using a G20S Compact Titrator.
This application note includes:
- An Introduction
- Sample preparation and procedures
- Solutions and chemicals
- Chemistry
- Instruments and accessories
- Method in detail
- Results and remarks
And method files (.lmt and .xml) for direct import and implementation on the instrument
