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44 view(s) Measuring the pH of bread dough
In the food industry, pH monitoring may be required during the production or pre-production process for a number of reasons including for microbe monitoring and taste purposes. In baking and bread-making there are a number of reasons why you would wish to know the pH - having a low pH in sourdough inhibits growth of pathogenic bacteria and in bread dough pH control agents (preservatives) may be...
