Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

Bölek, Sibel; Tosya, Feyza; Dinç, Özge

doi:10.1177/10820132231170288

Cited by 2 publications

(1 citation statement)

References 28 publications

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“…A study in the literature showed using four different types of electrolyzed water (Anolyte NaCl, Catholyte NaCl, Anolyte Na 2 CO 3 , and Catholyte Na 2 CO 3 ) improves the bread quality. It was observed that each one brings different properties, such as increased antioxidant activity and the water-holding capacity of the dough, as well as a higher loaf volume [183]. Atmospheric air is recognized as a leading cause of contamination in bread products, particularly post-baking.…”

Section: Electrolyzed Watermentioning

confidence: 99%

Microbial Preservation and Contamination Control in the Baking Industry

Vermelho,

Moreira,

Junior

et al. 2024

Fermentation

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The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and flavors, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. The preservation of microbial cultures and starters is crucial in bread-making. New encapsulation methods, cryoprotectants, spray-drying, fluidized bed drying, and vacuum drying are employed for microorganism cultures that will be used as starters or biological additives in fermentation. A development is observed in the antimicrobial methods used as bread preservatives, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line that incorporates innovative methods, biological additives, new methods, and processes focusing on microbiological protection.

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Section: Electrolyzed Watermentioning

confidence: 99%

Microbial Preservation and Contamination Control in the Baking Industry

Vermelho,

Moreira,

Junior

et al. 2024

Fermentation

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Oil emulsion stability in electrolyzed water solutions

Pogorelov,

Ipatova,

Panait

et al. 2024

Foods and Raw Materials

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Metastable electrochemically-activated water solutions possess unique properties that make it possible to modify food emulsions. This comparative analysis featured the stability of model oil-in-water emulsions with anolyte or catholyte as a dispersion medium, as well as the physical and morphometric profile of the emulsion system. The research involved emulsions based on anolyte and catholyte. They consisted of refined sunflower oil, emulsifier (lecithin), and stabilizers, which were represented by sodium alginate, sodium carboxymethylcellulose, pectins, and agar. The study also covered such parameters as aggregative stability, viscosity, morphometry, oil particle size, and zeta potential. Anolyte and catholyte affected the process of separation in the model emulsions. The samples stabilized with alginate and sodium carboxymethylcellulose proved to be the most stable emulsions while agar triggered gelation. The effect of substituting tap water with metastable electrolyzed water solutions depended on the oil proportion in the emulsion. Catholyte destabilized the samples with 20% of oil and liquified gel in the samples stabilized with agar. Anolyte was more aggressive in destabilizing emulsions with 30% of oil. The effective viscosity of these emulsions correlated with the stable phase fraction. The anolytebased samples had low effective viscosity. The opposite results for emulsions with different oil fractions may have been caused by interface changes, i.e., surface tension, adsorption, coalescence, etc. In the emulsions with 46% of oil and animal origin emulsifier, neither anolyte nor catholyte had any significant effect on the aggregative stability of the system. The revealed patterns can be used to control the properties of emulsion products with oil phase ≤ 30%, e.g., low-fat mayonnaises, sauces, emulsion drinks, etc. Metastable electrolyzed water solutions may provide a reagent-free control of properties and patterns of finished or semi-finished foods and biological raw materials.

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Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

Cited by 2 publications

References 28 publications

Microbial Preservation and Contamination Control in the Baking Industry

Microbial Preservation and Contamination Control in the Baking Industry

Oil emulsion stability in electrolyzed water solutions

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