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    • Profile PhotoJ
      Participant
      @jlaude
      Post count: 1

      Hi! I would like to know how to calculate the %Ttitratable Acidity of bread products. I calculated using the typical formula: %TTA = Volume NaOH used X Normality NaoH X M Lactic acid/(g sample x10). The values I obtained are less than 1 – as compared to the typical values on the Bakerpedia for baked goods (3.8-3.9). I used both pH and phenolphtalein indicators to determine end point. Color change is usually observed at pH around 8.2.Hoping for your feedback on my inquiry! Thank you very much.

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @jlaude,

      The example of baked good on BAKERpedia if for a product at 5.1-5.2 pH and TTA is 3.8-3.9ml.  TTA is not expressed in percent.

      As is explained on the TTA page: https://bakerpedia.com/processes/titratable-acidity-tta/

      pH is an indication of how strong the acid is and TTA is the concentration.  Total Titratable Acidity is an analytical method, not a calculation.

      One of our sponsors, Puratos, have a great video demonstration of the method on YouTube:  https://youtu.be/ZZmwt6Ug-Zg

      I hope this helps clarify for you.  Please do let us know if we can help further.

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