Titratable Acidity (TTA)2018-12-10T05:15:32-07:00

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.


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.


  1. Carlos Hernandez April 20, 2017 at 3:41 pm - Reply

    What kind instrument do you need to use for measuring TTA for a Donut Dought ?

    • Ana Rinck
      Ana Rinck April 21, 2017 at 9:35 pm - Reply

      Hi Carlos,

      Just a buret, beakers, pH meter, and Sodium Hydroxide.

  2. Reuben Claro June 19, 2018 at 2:59 am - Reply

    Good afternoon. How would you know the correct TTA for burger buns to reach a longer shelf life before molds starts to build in?

    • Ana Rinck
      Ana Rinck June 25, 2018 at 11:40 am - Reply

      We recommend you take a look at out Hamburger Buns topic. There’s a mention to this in there.

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