To calculate the Hydration Rate (HYDR):
\[ HYDR = \frac{WW}{WF} \times 100 \]
Where:
Hydration rate refers to the percentage of water in relation to the weight of flour in a dough mixture. This ratio is crucial in baking as it affects the texture, consistency, and rise of the dough. A higher hydration rate results in a wetter dough, which can yield a more open crumb structure in the final baked product.
Let's assume the following values:
Using the formula:
\[ HYDR = \frac{500}{1000} \times 100 = 50\% \]
The Hydration Rate is 50%.
