Learning Objectives

  • Identify and describe the types and properties of water used in the food service industry
  • Describe the function of water in baking

Water performs many important roles in baking, ranging from the formation of solutions in combination with sugar or milk powder to the formation of the structure of bread dough in combination with flour. Pure water is an odourless and tasteless liquid. It is a compound consisting of two parts hydrogen and one part oxygen.

Generally speaking, water that is fit to drink is acceptable for use in baking, although water in different areas will differ considerably in both pH and mineral content. Absolutely pure water can be obtained only by distillation. Relatively bacteria-free water is obtained by boiling.


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Understanding Ingredients for the Canadian Baker Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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