Structured water and its effect on cooking, baking and food

Water is one of the most important ingredients in cooking and baking, and affects the taste, texture and quality of the food and drinks we consume.

In recent years, there has been increasing interest in structured water and its effect on culinary processes.

What exactly is structured water?

Structured water is water that has undergone various processes aimed at improving its molecular structure and positively influencing its physical and chemical properties. Structured water is water whose molecules are organized in a more orderly structure compared to normal water. This process can occur naturally in certain water sources, or with the help of various technologies aimed at improving water quality.

How structured water improves cooking and baking 

**Improving the taste and texture**: studies indicate that structured water can improve the taste of various ingredients and contribute to a more uniform and tastier texture of the foods. Since this water is better absorbed by the food ingredients, it can enhance the natural flavors and reduce the need to add flavorings

**Increasing freshness and durability**: Structured water can help preserve the freshness of food products, which leads to an extension of their shelf life. This feature is especially important in baking, when it comes to breads and other pastries that need to stay fresh for a long time

**Improving cooking processes**: Structured water has fewer impurities and unwanted minerals, which allows for a cleaner and more efficient cooking process. This can help cook the ingredients more evenly and faster

Several studies have shown promising results in the context of the use of structured water in cooking and baking

- A study published in the Journal of Food Science found that structured water can improve the texture and taste of bread (link to the study: [Journal of Food Science]( https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13723) ). - Another study in the Journal of Agricultural and Food Chemistry found that structured water can help reduce the use of chemicals in food processing processes (link to the study

: [Journal of Agricultural and Food Chemist ( https://pubs.acs.org/doi/10.1021/jf304875d) )

In conclusion

Structured water offers many advantages for cooking and baking, from improving the taste and texture to extending the shelf life of food products. With the increase in awareness of food quality and the effect of water on culinary processes, it seems that structured water is an important element to improve the cooking and baking experience.