Both of the tortillas above have the same pH when tested in a beaker. However, they clearly do not have the same pH on the surface of the tortilla itself. Each of these tortillas have been sprayed with a solution of Bromocresol Purple 0.04% w/v. On the left tortilla, the yellow spots indicate low pH and the blue spots indicate high pH. This tortilla on the left will mold in the areas of high pH. The tortilla on the right does not show any “hot spots” for pH. These spots of low pH (yellow) are probably due to particles of fumaric acid that did not completely dissolve in the tortilla. The spots of high pH (blue) are probably due to particles of sodium bicarbonate that did not completely dissolve. This demonstrates the importance of the particle size and solubility rates for ingredients that contribute to the final pH of a tortilla.
By: Daniel Brooker
By: Daniel Brooker
kind of don't know what's the point to this article….
looking forward to II part, maybe we will see what it's trying to convey.
Yes, it does seem a bit cryptic, though I think it implies you need to get all your ingredients to properly dissolve into the mix, so that they can act equally in the mix.
If they do not dissolve or are not properly dispersed, you will probably get concentrations in some parts of the dough, and deficiencies in the other,opening yourself to molding and imbalance. Anyway thats my humble understanding.
Love the input, wish it was more of a regular blog like at least once a week, and we all could contribute and discuss.
Regards
Way South