Soft, fluffy, fresh-baked bread—made right at home!
By mixing wheat flour with alkaline ionized water (pH 10.35), fresh-baked bread will be soft and full with a hint of springiness.
(The softness was confirmed by both human taste tests and device measurements.)
<Why does it become so soft and fluffy?>
Using alkaline water causes the starches in the wheat to gelatinize, and it also increases the amount of carbon dioxide produced by the yeast. It is thought that these factors contribute to an increase in "swelling" pressure, resulting in fluffier bread.
Bread made with alkaline ionized water was fluffier and rated higher overall than bread made with tap water
Bread made with alkaline ionized water was softer than bread made with tap water
Arai, Eiko, Rieko Onishi, and Yasuo Hara. 2004. New Food Industry 46 (7): 1–8.