The impact of drinking water quality on the consumer properties of bakery products: market analysis and consumer preferences

Abstract

Water is an essential component of the baking process that affects the quality of the final product. Changing consumer preferences and growing awareness about the impact of water quality on the organoleptic and physico-chemical properties of bakery products are creating new production requirements. The purpose of this study is to study the impact of drinking water quality on the consumer properties of bakery products, as well as to analyze market trends and consumer preferences regarding bread made using different types of water. The research methodology included a comprehensive analysis of statistical data on the bakery market, sociological surveys among various target groups of consumers and manufacturers of bakery products, a comparative analysis of the organoleptic properties of products prepared using various types of water, as well as laboratory studies of the effect of the mineral composition of water on the rheological properties of dough. The results of the study demonstrate a significant effect of the mineral composition of water on the quality of bakery products: the use of purified drinking water improves taste characteristics by 23.7%, increases volume yield by 17.5% and prolongs the shelf life by 12.3%. It was revealed that 68.4% of consumers are willing to pay a premium price for bakery products made using specially prepared water with optimal mineral composition. Among bakery manufacturers, 41.2% have already implemented water treatment systems, and 39.5% plan to do so in the next two years. The results obtained have both theoretical significance for the development of baking technology and practical value for manufacturers seeking to increase the competitiveness of their products in a saturated market.