baking-processes-titratable-acidity-tta-small

TTA is a measure of fermentation in bread and dough products.

Titratable Acidity (TTA)

What is Titratable Acidity (TTA)?

It is mostly referred to as TTA, which is the amount of acid in a substance. TTA is expressed in milliliters (ml) and represents the number of ml of 0.1 normal sodium hydroxide (NaOH) needed to neutralize a specific amount of an acid solution to a pH of 6.6.

Function

TTA will indicate if a product is too acidic. The higher the TTA, the more acidic are the conditions, the less conducive it is for yeast.

Method

Add 0.1N NaOH from a buret and stir until a constant pH of 6.6 is reached. Record the milliliters of NaOH used to achieve this.

Application

TTA should be recorded daily as a quality assurance method. This data would help alert the bread baker if fermentation conditions are not right. Typical TTA (+/- 0.5) for 40% flour brew is 8.5; for 60% sponge is 4.0.