pH value and TTA in flour, dough, and bread – Determination of the pH value and the total titratable acidity according to AOAC 943.02, 981.12, and AACC 02-31.01

In order to consistently manufacture high quality baked goods, it is critical to measure the pH value and acidity content in the raw materials and during the production steps. These factors have a major influence on the taste and storage lifetime of the final product. Consistent product quality is only possible with precise measurements during the process.

 

This Application Note describes the measurement of pH value and the total titratable acidity in flour, dough, and bread using the Eco Titrator from Metrohm.