Also Known As: measure of Acidity and Alkalinity.
What is pH?
The measure of the hydrogen ion concentration in something is measured as pH. It measures the acidity and alkalinity on a scale from 0 to 14, 0 being the most acidic and 14 being the most basic. This is especially important in chemically leavened products in regards to their color, texture, and flavor. If the pH in a product is too high it may produce a soapy taste. In a white layer cake, an exceptionally high pH can turn the cake a dull yellow color as well as create a more crumbly texture. For breads, the optimal pH value is between 4.0 and 5.8 to ensure the maximum shelf life.
In 1909 a Danish scientist named Soren P.L. Sörenson decided that measuring acidity based on the total amount of acid additions to a solution was inaccurate. He then proposed the pH scale in which items were given a value between 0 and 14 as to their relative hydrogen ion concentration. This method of measuring acidity seemed much more reliable.