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.
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.
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.
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.