What is TTA and why is it important in sourdough starter?
O TTA (total titratable acidity) is essential to understanding the true acidity of sourdoughAlthough many producers assess fermentation solely by pH, this measurement doesn't show all the acidity present, since the main acids in bread are weak acids. Therefore, measuring TTA offers a much more sensitive and reliable view of the fermentation process.
Why is pH not sufficient to measure acidity in sourdough starter?
pH measures the free hydrogen concentrationHowever, the acids in bread dough release little hydrogen. Therefore, the pH only changes when there is a very large variation in the total amount of acids. In natural fermentations, these variations are small, which makes pH a method... less sensitive and is not very effective as an indicator of the actual progress of fermentation.
TTA: Total titratable acidity explained in practice.
O TTA measures directly How much acid is in the dough or baked bread?.
It works through a chemical titration that forces the acids present to release their hydrogens. In this way, it is possible quantify the total acidityThis information is essential for bakeries that monitor fermentation patterns.
Advantages of TTA:
- It measures the actual acidity of the sourdough starter.
- It is more sensitive than pH.
- It works both in the dough and in the final product.
- It helps to standardize processes and ensure quality.
The limitation is that the method cannot be performed with just a simple device, as is the case with pH testing.
The relationship between TTA, sourdough starter, and bread development.
In breads produced with commercial yeastIn breads made with carbon dioxide, the main focus is on carbon dioxide, which provides volume. sourdough, the lactic and acetic acids gain prominence.
These acids:
- They soften and strengthen the gluten.
- They activate important enzymes.
- develop aroma and flavor,
- They inhibit unwanted microorganisms.
- They improve the performance of preservatives.
- They increase the shelf life of the bread.
O TTA It is used in all stages:
- in the fermentation of sourdough,
- in the preparation of the dough,
- in baked bread, for quality control.
Therefore, it is an indispensable parameter for those seeking technical precision, consistency, and high-quality bread.
PMAN: expertise for your production
O TTA It is the most accurate tool for analyzing the acidity of sourdough starter and controlling each stage of fermentation with technical precision. This measurement guarantees superior flavor, texture, aroma, and final quality.
Visit our website or speak with one of our technical consultants to receive expert support!
