ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Technology and Theory of Mechanically Activated Water in Bakery Industry

Abstract
Introduction. Bakery products are an important part of traditional Russian menu. Activated water helps to improve the quality of flour products. The present research objective was (1) to activate water with mechanical energy to change the physicochemical properties of the dough; (2) to evaluate the energy efficiency of the new technological process, and (3) to determine the quality indicators of bread.
Study objects and methods. The research featured high quality wheat flour, drinking water, and pressed baking yeast (Saccharomyces cerevisiae). Standard research methods were used to assess the physical and chemical properties of water, namely acidity index (pH), surface tension coefficient, and biological activity. The physico-chemical properties of the dough were studied by maximum shear stress and adhesion.
Results and discussion. The samples of activated water demonstrated the following technological properties. Its acidity due decreased as pH fell down to 6.05. With a total mixing time of 10 min, the surface tension decreased by about 10%; after 5 min, it decreased by 4%, while the biological activity of activated water increased by 1.5 times. Mechanically treated water used for bread production contributed to the overall energy saving during kneading and increased its water-binding ability. Moisture removal was by 30–40% more intensive than in the control dough sample. Also, the quality of gluten changed as a result of higher shear stress, which gave the experimental dough better forming properties necessary for the production of high-quality bread. The mechanically activated water increased the specific volume of bread from 2.05 to 2.38 cm3/g.
Conclusion. The activated water improved the physico-chemical and rheological properties of dough, as well as the main sensory indicators of bread, e.g. porosity and bread crumb elasticity.
Keywords
Flour products, bread, mechanical activation of water, surface tension, biological activity of water, dough preparation, energy consumption, quality of bread
REFERENCES
  1. Hussein AMS, Ibrahim GE. Effects of various brans on quality and volatile compounds of bread. Foods and Raw Materials. 2019;7(1):42–50. http://doi.org/10.21603/2308-4057-2019-1-42-50.
  2. Baryshnikova NI, Reznichenko IYu, Vayskrobova ES. Development of the safety management system based on hazard analysis and critical control points approach at wheat bread production. Food Processing: Techniques and Technology. 2017;47(4):115–122. (In Russ.). https://doi.org/10.21603/2074-9414-2017-4-115-122.
  3. Bochkarev MS, Egorova EYu, Reznichenko IYu, Poznyakovskiy VM. Reasons for the ways of using oilcakes in food industry. Foods and Raw Materials. 2016;4(1):4–12. https://doi.org/10.21179/2308-4057-2016-1-4-12.
  4. Naumenko NV. On bread and bakery products quality. Bulletin of the South Ural State University. Series: Food and Biotechnology. 2013;1(2):45–49. (In Russ.).
  5. Shevchenko TV, Novikova YaA, Sannikov YuN, Berdova KA. Method of changing the surface tension of aqueous surfactant solutions. Fundamental research. 2015;(2–26):5787–5790. (In Russ.).
  6. Kravchenko VN, Mazaev YuV, Yashin IS. The main indicators of activated water taking into account their dilution. Journal of VNIIMZH. 2018;31(3):174–177. (In Russ.).
  7. Sokol NV, Atroshchenko EA. Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread. New Technologies. 2019;(1):170–177. (In Russ.). https://doi.org/10.24411/2072-0920-2019-10117.
  8. Sidorenko GN, Laptev BI, Gorlenko NP, Antoshkin LV. Changes in the properties of water and water-containing systems using low-energy influences. PNRPU Bulletin. Chemical Technology and Biotechnology. 2018;(2):99–119. (In Russ.). https://doi.org/10.15593/2224-9400/2018.2.08.
  9. Sidorenko GN, Laptev BL, Gorlenko NP, Sarkisov YuS, Antoshkin LV. Electrophysical and temperature calculations of structurization in water and water-containing media. Journal of Construction and Architecture. 2019;21(2):202–214. (In Russ.). https://doi.org/10.31675/1607-1859-2019-21-2-202-214.
  10. Prilipko AV, Ivanov VV. O vliyanii predvaritelʹnoy obrabotki vody na tekhnologicheskie protsessy i kachestvo khleba [Pretreatment of water on technological processes and the quality of bread]. Pishchevye innovatsii v biotekhnologii: sbornik tezisov VI Mezhdunarodnoy nauchnoy konferentsii studentov, aspirantov i molodykh uchenykh [Food Innovations in Biotechnology: Proceedings of the VI International scientific conference of students, graduate students, and young scientists]; 2018; Kemerovo. Kemerovo: Kemerovo State University; 2018. p. 56–59. (In Russ.).
  11. Gorbacheva MV, Tarasov VE, Kalmanovich SA, Sapozhnikova AI. Electrochemical activation as a fat rendering technology. Foods and Raw Materials. 2021;9(1):32–42. https://doi.org/10.21603/2308-4057-2021-1-32-42.
  12. Rudnev SD, Ivanov VV, Kryuk RV. Improvement of wheat dough structuring process. New Technologies. 2019;(1):149–161. (In Russ.). https://doi.org/10.24411/2072-0920-2019-10115.
  13. Sumitomo S, Koizumi H, Uddin MA, Kato Y. Comparison of dispersion behavior of agglomerated particles in liquid between ultrasonic irradiation and mechanical stirring. Ultrasonics Sonochemistry. 2018;40:822–831. https://doi.org/10.1016/j.ultsonch.2017.08.023.
  14. Brown PS, Bhushan B. Bioinspired materials for water supply and management: water collection, water purification and separation of water from oil. Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences. 2016;374(2073). https://doi.org/10.1098/rsta.2016.0135.
  15. Sun CQ, Sun Y. The attribute of water. Single notion, multiple myths. Singapore: Springer; 2016. 494 p. https://doi.org/10.1007/978-981-10-0180-2.
  16. Dhabal D, Chakravarty C, Molinero V, Kashyap HK. Comparison of liquid state anomalies in Stillinger-Weber models of water, silicon and germanium. Journal of Chemical Physics. 2016;145(21). https://doi.org/10.1063/1.4967939.
  17. Espinosa JR, Navarro C, Sanz E, Valeriani C, Vega C. On the time required for freezing water. Journal of Chemical Physics. 2016;145(21). https://doi.org/10.1063/1.4965427.
  18. Rogers JM, Ichie T. Multipole moments of water molecules and water solvation of monovalent ions. Journal of Molecular Liquids. 2017;228:54–62. https://doi.org/10.1016/j.molliq.2016.10.007.
  19. Torres-Carbajal A, Castañeda-Priego R. Characterization of the thermodynamics, structure and dynamics of a water-like model in 2- and 3-dimensions. Physical Chemistry Chemical Physics. 2016;18(26):17335–1730. https://doi.org/10.1039/c6cp01565d.
  20. Izadi S, Onufriev AV. Accuracy limit of rigid 3-point water models. Journal of Chemical Physics. 2016;145(7). https://doi.org/10.1063/1.4960175.
  21. Rudnev SD, Vaiman EF, Yaremchuk AI. Intensification and quality improvement of selective disintegration with adhesive softening of plant tissue. Food Processing: Techniques and Technology. 2010;17(2):50–55. (In Russ.).
  22. Cisneros GA, Wikfeldt KT, Ojamäe L, Lu J, Xu Y, Torabifard H, et al. Modeling molecular interactions in water: from pairwise to many-body potential energy functions. Chemical Reviews. 2016;116(13):7501–7528. https://doi.org/10.1021/acs.chemrev.5b00644.
  23. Ben-Amots D. Water-mediated hydrophobic interactions. Annual Review of Physical Chemistry. 2016;67:617–638. https://doi.org/10.1146/annurev-physchem-040215-112412.
  24. Kronberg B. The hydrophobic effect. Current Opinion in Colloid and Interface Science. 2016;22:14–22. https://doi.org/10.1016/j.Cocis.2016.02.001.
  25. Grdadolnik J, Marsel F, Avbel F. Origin of hydrophobicity and enhanced water hydrogen bond strength near purely hydrophobic solutes. Proceedings of the National Academy of Sciences of the United States of America. 2017;114(2):322–327. https://doi.org/10.1073/pnas.1612480114.
  26. Xi E, Patel AJ. The hydrophobic effect, and fluctuations: The long and the short of it. Proceedings of the National Academy of Sciences of the United States of America. 2016;113(17):4549–4551. https://doi.org/10.1073/pnas.1603014113.
  27. Hillyer MB, Gibb BC. Molecular shape and the hydrophobic effect. Annual Review of Physical Chemistry. 2016;67:307–329. https://doi.org/10.1146/annurev-physchem-040215-112316.
  28. Bellissent-Funel M-C, Hassanali A, Havenith M, Henchman R, Pohl P, Sterpone F, et al. Water determines the structure and dynamics of proteins. Chemical Reviews. 2016;116(13):7673–7697. https://doi.org/10.1021/acs.chemrev.5b00664.
  29. Liu J, He B, Chen Q, Li J, Xiong Q, Yue G, et al. Direct synthesis of hydrogen peroxide from plasma-water interactions. Scientific Reports. 2016;6. https://doi.org/10.1038/srep38454.
  30. Kivrak EG, Yurt KK, Kaplan AA, Alkan I, Altun G. Effects of electromagnetic fields exposure on the antioxidant defense system. Journal of Microscopy and Ultrastructure. 2017;5(4):167–176. https://doi.org/10.1016/j.jmau.2017.07.003.
  31. Kourkouta L, Koukourikos K, Iliadis C, Ouzounakis P, Monios A, Tsaloglidou A. Bread and health. Journal of Pharmacy and Pharmacology. 2017;5:821–826. https://doi.org/10.17265/2328-2150/2017.11.005.
  32. Vladilo G, Hassanali A. Hydrogen bonds and life in the Universe. Life. 2018;8(1). https://doi.org/10.3390/life8010001.
How to quote?
Rudnev SD, Shevchenko TV, Ustinova YuV, Kryuk RV, Ivanov VV, Chistyakov AM. Technology and Theory of Mechanically Activated Water in Bakery Industry. Food Processing: Techniques and Technology. 2021;51(4):768–778. (In Russ.). https://doi.org/10.21603/2074-9414-2021-4-768-778.
About journal

Download
Contents
Abstract
Keywords
References