Abstract

Electrochemically activated water has a high physicochemical and biological activity. It interacts with food ingredients and affects the baking process in a different way than untreated water. The research objective was to study the effect of the anodic and cathodic fractions of electrochemically activated water on the quality indicators of wheat flour, dough, and bread.
The study featured electrochemically activated water fractions, wheat flour, yeast, dough, and wheat bread. It employed standard physicochemical and organoleptic methods of analysis to study the redox potential and pH of electrochemically activated water during relaxation.
The indicators returned to the initial level, but they changed significantly after 72 h. The experiment included the quantity and quality of gluten, extensibility and hydration, water-retaining capacity of flour, yeast fermentation, titratable acidity, dough fermentation rate, and the quality of finished products. The anolyte did not change the quality of gluten but decreased its amount by 2.0–3.7%, probably due to a weaker protein hydration. As for the effect of catholyte on the quality of gluten, the bonds between proteins became stronger in weak as the measurement of gluten deformation index decreased by 11.3%; they relaxed in stronger as the measurement of gluten deformation index increased by 20%. Catholyte increased the water-retaining capacity of weak flour by 11.7% and that of resistant gluten – by 5.3%. It also activated yeast cells. The samples of bread cooked on catholyte had a greater specific volume by 3.7–5.4% and porosity – by 2.3–4.6%, compared to the samples cooked on anolyte. The research also included a comparative analysis of the shape of the hearth bread samples. It confirmed that the catholyte strengthened the dough when the flour was weak and relaxed it when resistant gluten was used.
The research revealed some patterns regarding the effect of electrochemically activated water fractions on the amount and properties of gluten, water-retaining capacity of flour, yeast activity, and bread quality indicators. The results can be used to correct the properties of dough from low-quality flour, as well as for reagent-free control of the properties and behavior of food and biological raw materials.

Keywords

Water, electrical activation, gluten, dough, bread, anolyte, catholyte

REFERENCES

1. Ding T, Oh D-H, Liu D. Electrolyzed water in food: Fundamentals and applications. Singapore: Springer; 2019. 274 p. https://doi.org/10.1007/978-981-13-3807-6
2. Johansson B. Functional water – in promotion of health beneficial effects and prevention of disease. Internal Medicine Review. 2017;3(2). https://doi.org/10.18103/imr.v3i2.321
3. Bakhir VM, Panicheva SA, Prilutsky VI, Panichev VG. Electrochemical activation: inventions, systems, technology. Moscow: Viva-Star; 2021. 659 p. (In Russ.)
4. Ignatov I, Mosin O, Gluhchev G, Karadzhov S, Miloshev Ge, Ivanov N. The evaluation of the mathematical model of interaction of electrochemically activated water solutions (anolyte and catholyte) with water. European Reviews of Chemical Research. 2015;4(2):72–86.
5. Tanaka Y, Saihara Y, Izumotani K, Nakamura H. Daily ingestion of alkaline electrolyzed water containing hydrogen influences human health, including gastrointestinal symptoms. Medical Gas Research. 2018;8(4):160–166. https://doi.org/10.4103/2045-9912.248267
6. Moorman E, Montazeri N, Jaykus L-A. Efficacy of neutral electrolyzed water for inactivation of human norovirus. Applied and Environmental Microbiology. 2017;83(16). https://doi.org/10.1128/aem.00653-17
7. Yan P, Daliri EB-M, Oh D-H. New clinical applications of electrolyzed water: A review. Microorganisms. 2021;9(1). https://doi.org/10.3390/microorganisms9010136
8. Suvorov OA, Kuznetsov AL, Shank MA, Volozhaninova SYu, Pugachev IO, Pasko OV, et al. Electrochemical and electrostatic decomposition technologies as a means of improving the efficiency and safety of agricultural and water technologies. International Journal of Pharmaceutical Research and Allied Sciences. 2018;7(2):43–52.
9. Orejel JCR, CanoBuendía JA. Applications of electrolyzed water as a sanitizer in the food and animal-by products industry. Processes. 2020;8(5). https://doi.org/10.3390/pr8050534
10. Cayemitte PE, Gerliani N, Raymond P, Aider M. Study of the impacts of electro-activated solutions of calcium lactate, calcium ascorbate and their equimolar mixture combined with moderate heat treatments on the spores of Bacillus cereus ATCC 14579 under model conditions and in fresh salmon. International Journal of Food Microbiology. 2021;358. https://doi.org/10.1016/j.ijfoodmicro.2021.109285
11. Lin H-M, Hung Y-C, Deng S-G. Effect of partial replacement of polyphosphate with alkaline electrolyzed water (AEW) on the quality of catfish fillets. Food Control. 2020;112. https://doi.org/10.1016/j.foodcont.2020.107117
12. Athayde DR, Flores DRM, da Silva JS, Genro ALG, Silva MS, Klein B, et al. Application of electrolyzed water for improving pork meat quality. Food Research International. 2017;100:757–763. https://doi.org/10.1016/j.foodres.2017.08.009
13. Environmental Decision Memo for Food Contact Notification No. 1811 [Internet]. [cited 2021 Oct 10]. Available from: https://www.fda.gov/food/environmental-decisions/environmental-decision-memo-food-contact-notification-no-1811
14. Han D, Hung Y-C, Wang L. Evaluation of the antimicrobial efficacy of neutral electrolyzed water on pork products and the formation of viable but nonculturable (VBNC) pathogens. Food Microbiology. 2018;73:227–236. https://doi.org/10.1016/j.fm.2018.01.023
15. 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
16. Watanabe M, Yamada C, Maeda I, Techapun C, Kuntiya A, Leksawasdi N, et al. Evaluating of quality of rice bran protein concentrate prepared by a combination of isoelectronic precipitation and electrolyzed water treatment. LWT. 2019;99:262–267. https://doi.org/10.1016/j.lwt.2018.09.059
17. Li Z-H, Zhou B, Li X-T, Li S-G. Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate. Food Science and Biotechnology. 2019;28(1):15–23. https://doi.org/10.1007/s10068-018-0439-5
18. Gerliani N, Hammami R, Aïder M. Extraction of protein and carbohydrates from soybean meal using acidic and alkaline solutions produced by electro‐activation. Food Science and Nutrition. 2020;8(2):1125–1138. https://doi.org/10.1002/fsn3.1399
19. Li Y, Zeng Q-H, Liu G, Peng Z, Wang Y, Zhu Y, et al. Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic Krill (Euphausia superba) proteins. Ultrasonics Sonochemistry. 2021;71. https://doi.org/10.1016/j.ultsonch.2020.105364
20. Momen S, Alavi F, Aider M. Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review. Trends in Food Science and Technology. 2021;110:778–797. https://doi.org/10.1016/j.tifs.2021.02.052
21. Karim A, Aider M. Sustainable electroisomerization of lactose into lactulose and comparison with the chemical isomerization at equivalent solution alkalinity. ACS Omega. 2020;5(5):2318–2333. https://doi.org/10.1021/acsomega.9b03705
22. Aloo SO, Ofosu FK, Kilonzi SM, Shabbir U, Oh DH. Edible plant sprouts: Health benefits, trends, and opportunities for novel exploration. Nutrients. 2021;13(8). https://doi.org/10.3390/nu13082882
23. Borisenko AA. Quantum-chemical study of dispersion medium influence on the emulsifying ability of milk proteins. Vestnik of MSTU . 2016;19(3):569–576. (In Russ.). https://doi.org/10.21443/1560-9278-2016-3-569-576
24. Liu R, Yu Z-L, Sun Y-L, Tong L-T, Liu L-Y, Wang L.-L, et al. Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice flours. Food Science and Biotechnology. 2021;30(6):823–832. https://doi.org/10.1007/s10068-021-00923-x
25. Chen Y-X, Guo X-N, Xing J-J, Sun X-H, Zhu K-X. Effects of wheat tempering with slightly acidic electrolyzed water on the microbial, biological, and chemical characteristics of different flour streams. LWT. 2020;118. https://doi.org/10.1016/j.lwt.2019.108790
26. Nabok MV, Plutahin GA. Baking wheat bread using electro-activated aqueous solutions. International Resonance Technology Information System. 2004;(45–2). (In Russ.).
27. Momen S, Alavi F, Aider M. Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey. Food Chemistry. 2022;373. https://doi.org/10.1016/j.foodchem.2021.131428
28. Orlov BYu, Stepanova EG, Zaytsev AS. Study of the rheological properties of food materials processed by methods of electrotechnology. Almanac of the World Science. 2017;17(2–1):65–66. (In Russ.).
29. 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
30. Nilova L, Naumenko N, Kalinina I. A study of the forms of bound water in bread and bakery products using differential thermal analysis. Agronomy Research. 2017;15(S2):1386–1398.
31. Cappelli A, Bettaccini L, Cini E. The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies. Trends in Food Science and Technology. 2020;104:91–101. https://doi.org/10.1016/j.tifs.2020.08.008
32. Naumenko NV. Effect of activated water on the development and maintenance of wheat bread quality. Cand. sci. eng. abstract diss. St. Petersburg: Saint Petersburg State Institute of Trade and Economy; 2007. 18 p.
33. Li L, Li W, Hu B. Electrostatic field-induced tip-electrospray ionization mass spectrometry for direct analysis of raw food materials. Journal of Mass Spectrometry. 2018;54(1):73–80. https://doi.org/10.1002/jms.4309
34. Akhtar M-J, Mondor M, Aïder M. Impact of the drying mode and ageing time on sugar profiles and antioxidant capacity of electro-activated sweet whey. International Dairy Journal. 2018;80:17–25. https://doi.org/10.1016/j.idairyj.2017.12.013
35. Kiryukhina AN, Grigoreva RZ, Kozhevnikova AYu. Bread production and bakery products in Russia: Current state and prospects. Food Processing: Techniques and Technology. 2019;49(2):330–337. (In Russ.). https://doi.org/10.21603/2074-9414-2019-2-330-337
36. Djouab A, Aïder M. Effect of drying temperature on the antioxidant capacity of a cathodic electroactivated whey permeate. ACS Sustainable Chemistry and Engineering. 2019;7(5):5111–5121. https://doi.org/10.1021/acssuschemeng.8b05962
37. Gur’ev SS, Popov VS. Properties of starter cultures based on non-traditional flours. Food Processing: Techniques and Technology. 2021;51(3):470–479. (In Russ.). https://doi.org/10.21603/2074-9414-2021-3-470-479
38. Makarov AS, Lutkov IP. Yeast race effect on the quality of base and young sparkling wines. Foods and Raw Materials. 2021;9(2):290–301. https://doi.org/10.21603/2308-4057-2021-2-290-301