The Importance of pH in Bread Dough: Effects on Texture and Flavor

Bread dough typically has a pH range of 5.0 to 6.5, which makes it slightly acidic. This pH range is due to the presence of organic acids produced by the fermentation process, which include lactic acid and acetic acid. These acids are produced by naturally occurring microorganisms such as yeast and lactic acid bacteria that are added to the dough or naturally present in the flour.

The pH of bread dough can affect the texture and flavor of the bread. A pH that is too low (more acidic) can make the dough sticky and difficult to work with, leading to a dense and heavy bread. A pH that is too high (more alkaline) can prevent the dough from rising properly, resulting in a dense and heavy bread with poor texture.

In general, sourdough breads tend to have a lower pH than other types of breads, ranging from 3.5 to 4.5. This is due to the higher concentration of lactic acid produced during the longer fermentation period of sourdough. This lower pH contributes to the characteristic tangy flavor of sourdough bread.

Overall, the pH of breads is an important factor in determining the quality and flavor of the final product. Bakers monitor the pH of the dough throughout the bread-making process to ensure that it is within the desired range and that the bread will have the desired texture and flavor.