Comparative analysis of bread made with dynamized water and bread made with tap water in a traditional bakery (24.01.2020); Water makes up +/- 60% of the ingredients of a loaf of bread!

Dynamized dough:

• An alveolar structure (air bubbles) that is much better distributed, more structured, more regular, more harmonious and finer, which is caused by the molecular structure of the dynamized water!

• More compact and firmer, less oxygen (less oxidation) and a higher humidity level (87%> <81%), which makes the dough more flexible and compact.

Dynamized bread:

• A significantly higher humidity level over time +/- 20% (83.8%> <69.2%: over 8 days) which gives a finer texture to the dynamized bread, a more compact and supple breadcrumb

• Bread that better retains the aromas of fresh bread, has a more tender structure and is easier to chew, and the bread is less likely to crack.

Dynamited baguette:

• For the sourdough baguette, the nose is more intense with the dynamized water,

• the crust is better distributed.

In general, the kneading time is shorter for dough made from dynamized water.