Total Titratable Acidity (TTA)
A recent discussion of TTA in another thread prompted me to start this thread. This question is aimed at chemistry nerds (like me) and/or diehard sourdough users.
TTA is considered an important parameter in sourdough development. I don't have a copy of the AACC Method 02-31.01, Titratable Acidity, but I understand the titration procedure. What I haven't been able to figure out is the convention for the units used for reporting TTA. A lot of publications will state the acidity in mL of NaOH, but that number is meaningless without knowing the sample size that was used for the analysis. I watched some videos from Puratos on the titration and the scientist shows an equation:
Volume 0.1 M NaOH / Weight of sourdough (≈10 g) * 10 = TTA
Why does he multiply by 10?
Is there a convention for reporting the TTA in sourdough? My guess is that it is milliequivalents (meq or mequiv) acid per 100 g of sourdough. Can anyone confirm this?