{"title":"不同类型的电解水对面团流变特性和面包质量特性的影响","authors":"Sibel Bölek, Feyza Tosya, Özge Dinç","doi":"10.1177/10820132231170288","DOIUrl":null,"url":null,"abstract":"<p><p>Water is an ingredient of considerable importance in bread dough. Effects of four different types of electrolyzed water (Anolyte NaCl, Catholyte NaCl, Anolyte Na<sub>2</sub>CO<sub>3</sub>, Catholyte Na<sub>2</sub>CO<sub>3</sub>) on quality characteristics of bread were investigated. For this aim, rheological and textural analysis of bread doughs and color, physical properties, water activity, moisture content, antioxidant activity, total phenolic content, texture profile analysis, and micrographic analysis of bread samples were performed. Electrolyzed water affected quality characteristics of dough and bread samples significantly (<i>p</i> < 0.05). Anolyte Na<sub>2</sub>CO<sub>3</sub> increased the water-holding capacity of the dough from 60 ± 0.05 to 66 ± 0.07. The bread samples prepared with Anolyte Na<sub>2</sub>CO<sub>3</sub> (363 ± 1.70) and Catholyte Na<sub>2</sub>CO<sub>3</sub> (346 ± 1.61) electrolyzed water has higher loaf volume than the bread samples prepared with Anolyte NaCl (320 ± 1.00) and Catholyte NaCl (310 ± 1.52) electrolyzed water and control bread (270 ± 1.04) (<i>p</i> < 0.05). Electrolyzed water also increased the antioxidant activity (23.62 ± 0.05% inhibition) and total phenolic content (460.61 ± 2.12 GAE/100 g) of bread samples. The results of this study may be evidence that using electrolyzed water can improve the quality characteristics of bread.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread.\",\"authors\":\"Sibel Bölek, Feyza Tosya, Özge Dinç\",\"doi\":\"10.1177/10820132231170288\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Water is an ingredient of considerable importance in bread dough. Effects of four different types of electrolyzed water (Anolyte NaCl, Catholyte NaCl, Anolyte Na<sub>2</sub>CO<sub>3</sub>, Catholyte Na<sub>2</sub>CO<sub>3</sub>) on quality characteristics of bread were investigated. For this aim, rheological and textural analysis of bread doughs and color, physical properties, water activity, moisture content, antioxidant activity, total phenolic content, texture profile analysis, and micrographic analysis of bread samples were performed. Electrolyzed water affected quality characteristics of dough and bread samples significantly (<i>p</i> < 0.05). Anolyte Na<sub>2</sub>CO<sub>3</sub> increased the water-holding capacity of the dough from 60 ± 0.05 to 66 ± 0.07. The bread samples prepared with Anolyte Na<sub>2</sub>CO<sub>3</sub> (363 ± 1.70) and Catholyte Na<sub>2</sub>CO<sub>3</sub> (346 ± 1.61) electrolyzed water has higher loaf volume than the bread samples prepared with Anolyte NaCl (320 ± 1.00) and Catholyte NaCl (310 ± 1.52) electrolyzed water and control bread (270 ± 1.04) (<i>p</i> < 0.05). Electrolyzed water also increased the antioxidant activity (23.62 ± 0.05% inhibition) and total phenolic content (460.61 ± 2.12 GAE/100 g) of bread samples. The results of this study may be evidence that using electrolyzed water can improve the quality characteristics of bread.</p>\",\"PeriodicalId\":12331,\"journal\":{\"name\":\"Food Science and Technology International\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1177/10820132231170288\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/6/6 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132231170288","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/6/6 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread.
Water is an ingredient of considerable importance in bread dough. Effects of four different types of electrolyzed water (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, Catholyte Na2CO3) on quality characteristics of bread were investigated. For this aim, rheological and textural analysis of bread doughs and color, physical properties, water activity, moisture content, antioxidant activity, total phenolic content, texture profile analysis, and micrographic analysis of bread samples were performed. Electrolyzed water affected quality characteristics of dough and bread samples significantly (p < 0.05). Anolyte Na2CO3 increased the water-holding capacity of the dough from 60 ± 0.05 to 66 ± 0.07. The bread samples prepared with Anolyte Na2CO3 (363 ± 1.70) and Catholyte Na2CO3 (346 ± 1.61) electrolyzed water has higher loaf volume than the bread samples prepared with Anolyte NaCl (320 ± 1.00) and Catholyte NaCl (310 ± 1.52) electrolyzed water and control bread (270 ± 1.04) (p < 0.05). Electrolyzed water also increased the antioxidant activity (23.62 ± 0.05% inhibition) and total phenolic content (460.61 ± 2.12 GAE/100 g) of bread samples. The results of this study may be evidence that using electrolyzed water can improve the quality characteristics of bread.
期刊介绍：
Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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