Carbonated water, its effect on bread dough

[Carbonated water, its effect on bread dough]

Carbonated water, its effect on bread dough

Sparkling water (outdated "effervescent waters", colloquially - "soda") - a soft drink made from mineral or ordinary flavored water, saturated with carbon dioxide.



Natural sparkling water known since ancient times and was used for medicinal purposes (Hippocrates dedicated a whole chapter of his work to this water and told the sick not only to drink it, but also to bathe in it). In the 18th century, mineral water from the springs began to be bottled and distributed around the world. However, it was very expensive and also quickly fizzled out. Therefore, later attempts were made to artificially gas the water.

The first create sparkling water succeeded by the English chemist Joseph Priestley in 1767. This happened after experiments with the gas released during fermentation in the vats of the brewery. Further, the Swede Tobern Bergman in 1770 designed an apparatus that allows, under pressure, with the help of a pump, to saturate water with carbon dioxide bubbles and called it a saturator (from Latin saturo - to saturate).

The first industrial production of carbonated water started by Jacob Schwepp. In 1783, he improved the saturator and created an industrial installation for the production of carbonated water. In the early 19th century, Schwepp began to use ordinary baking soda for carbonation to reduce the cost of production, and carbonated water began to be called "soda". The novelty quickly spread throughout England (such water was used to dilute strong alcoholic beverages) and its colonies, allowing Schwepp to found J. Schweppe & Co, from which the Schweppes trademark went.

Unlike the United States, where carbonated water was mainly sold in bottles, in other countries it was customary to consume it from refillable siphons - both small domestic ones and large ones installed in cafes and bars. Later, street vending machines for the sale of soda water appeared.

In pre-revolutionary Russia, bottled water was considered a "master's" drink, it was called seltzer (seltzer), after the name of the mineral water, originally taken from the source of the Niederselters. One of the manufacturers, for example, was the St. Petersburg restaurateur Ivan Izler in the 1830s.
Aeration occurs in two ways:

Carbonated water is drinking water that has undergone a process of saturation with carbon dioxide

Mechanical - introduction and saturation of liquid with carbon dioxide: fruit and mineral waters, carbonated or sparkling wines and water. At the same time, drinks are carbonated in special devices - siphons, saturators, acratophores or metal tanks under pressure, pre-cooling and removing air from the liquid. Usually drinks saturate up to 5-10 g / l. Carbonation of water with carbon dioxide does not disinfect it.

Chemical - the drink is carbonated with carbon dioxide during fermentation: beer, bottled and acratophoric champagne, sparkling wines, cider, bread kvass, or by the interaction of acid and baking soda - seltzer water (aka "soda").

Mineral water - these are the waters of underground sources. Their main difference from ordinary water that gets into our faucets is their constant chemical composition. Any water from underground, subsurface sources or open reservoirs contains mineral salts, they are absent only in distilled water. But the composition of water from subsoil sources and open reservoirs varies depending on the seasons of the year, on weather conditions.At some point, such water in quality may be similar to any mineral that we drink from bottles. But it is nevertheless drinkable, since the main requirement for it by GOST is the absence of harmful impurities, which is ensured by the purification system. Mineral waters, under the influence of certain factors, have been formed for hundreds of years in underground sources, and their composition in a certain deposit is always stable.


What is regulated by GOST
GOST requirements apply only to medicinal table and medicinal mineral waters... These waters are divided into types. For each specific water, the GOST stipulates mineralization and ionic composition. Safety requirements have been established: the permissible amount of nitrates, nitrites, heavy metal salts and other harmful substances. The GOST also records the place of origin of water. For example, "Borjomi" is produced only from several wells of the Borjomi field.

[Effect of soda water on bread dough]

Effect of soda water on bread dough

Now let's turn to "The chemical part of dough formation" – "The dough, before being placed in the oven, is subjected to loosening after kneading, which can be produced either by means of yeast or by chemical means, by means of baking powders, or finally by physical means by saturation of the dough under pressure with carbon dioxide"

Mineral water is carbonated, that is, saturated with carbon dioxide, and the purpose of fermentation, as you know, is to obtain carbon dioxide, which loosens the dough and makes it rise. During fermentation, carbonic acid is released, which is required by the baker to loosen the dough.

Practice has developed a method where yeast or sourdough is added not immediately to the entire mass of the dough, but first only in a certain part of it, called raschin or dough, which is left alone for a while to give the dough time to come to the maximum state of fermentation. Then just add to it a fresh portion of flour and water. This fractional addition of flour and water to yeast or sourdough has the goal of, as it were, refreshing the yeast fungus, that is, giving it less work at first, and then, when it develops and grows stronger in a small amount of fresh dough, they give it new work, etc. until all the dough has been added. For the uniformity of the bread, after adding each new portion of flour, thoroughly mix the entire dough so that all its particles come into contact with the leaven, which contributes to a uniform and faster fermentation.


Based on the text above, it makes sense to knead bread dough in natural mineral (carbonated) water as follows:
1. Opara from a part of flour, warm mineral carbonated water (35-40 * C), yeast, sugar. Knead the dough and let stand for about 2 hours.
2. Main dough: whole dough, warm carbonated mineral water (35-40 * C), salt, oil. Knead a soft dough and let it stand for another two hours.
3. Knead the dough, shape the bread, distance and then bake!

Try it - you will love this dough and this bread!

[Carbonated bread.]

Carbonated bread.

The first patent for the manufacture of carbonated bread was taken in England in 1832 by Luca Wright. In 1856, Dr. John Dauglish succeeded in discovering the method of production that is now named after him. He made bread by mixing flour with water saturated with carbon dioxide under pressure. From the spreading of the dough on the sheet and from the high temperature of the oven, the gas lifted the dough. In this way, Dauglish received bread without yeast, that is, without fermentation of the dough. Dr. Dauglish argued that, above all, his method eliminates the complex and unstable fermentation process and at the same time produces cheaper and more nutritious bread.

The English method was described 40 years ago. The carbon dioxide was brought to a pressure of 40 pounds; carbon dioxide was released during the reaction of sulfuric acid and CaCO3 (chalk), passed through the lime and was stored in rubber bags.
The kneading vat was made of cast iron, enameled inside.Flour was weighed into it, "soda water" was poured in, then the inlet was closed and dough was formed under 40 pounds of pressure and knocking down the kneading blades. At the bottom of the kneading vat there are several holes covered by special valves called "dough taps". They were designed so that when the handle was turned, the tap passed enough dough to form a loaf.
Enamelled surfaces and asbestos-coated valves kept the dough clean as it passed.
In 1886, one London carbonated bread bakery baked in this way up to 1000 sacks of flour every week (1 sack = 100 kg). It was possible to achieve the proper taste, color and appearance of the breads, resorting to the use of malt or wine according to the recipe specified in the Childes production method.

Carbonated bread was also baked in Germany and France. Until now, one bakery in England, as well as in the United Kingdom, bakes in small quantities. States.

The pioneer in the production of carbonated bread directly carbonated in the United States. There was a certain Whittington from Cincinnati in the states. He and Kolzaat first began producing this bread in Chicago in 1885, and later Whitipgton went to Boston and continued the business there. Kolzaat claimed that his firm flourished by selling bread from carts decorated with red flags. During a workers' demonstration with red flags at Gamemarkt, police demanded that the red flags of the grain carts be replaced with blue.
This business was very profitable and enjoyed success with its regular customers, although it did not hold out.

The work is done as follows.
Pour flour, a certain amount, salt, sugar and butter into the kneader if butter is prepared. Then the full required amount of water is poured in. After closing the kneader, they begin to stir the flour and water, which lasts up to half an hour. Thereafter, 100 pounds of gas was injected and stirring continued, gradually bringing the pressure to 200 pounds. At the start of the gas, stirring of the dough under pressure continues for about 50 minutes, after which the gas is turned off and stirring is stopped. The dough is ready, and it is released through the bottom tap in portions corresponding to the weight of the bread.

Cook with pleasure and bon appetit!