Investigation of the rheological parameters of a complex homogenate (dough model) prepared from flour and fractions of an electrochemically activated water

Abstract

One of the directions for improving existing and creating new technologies for bakery products can be associated with the regulation of dough making processes through the use of electrochemically activated (ECA) water during kneading. By the ECA water method in the zone of one of the electrodes (anode or cathode) of the diaphragm reactor, respectively, anolyte or catholyte is obtained, which have a number of anomalous properties during the relaxation period. The ECA method allows you to purposefully change the structure of water, pH and redox potential, catalytic, biological and chemical activity. The purpose of the research is to study the effect of ECA water fractions on the rheological parameters of a heterophase homogenate during the formation of its structure during kneading before readiness and after the kneading operation. Conditional and classical rheological characteristics were determined using a texture analyzer device. In the work, the rheodynamics of mixing wheat bakery flour of the highest grade with various fractions of ECA water was established. It was revealed that the anodic and cathodic fractions of the ECA water, depending on the duration of treatment and the pH and RP indices, have a different effect on the structural, mechanical and rheological characteristics of the flour homogenate. The freshly prepared activated water fraction after 30 min of anodic treatment (sample A30) had a greater effect on the rheodynamics of the wheat dough kneading. The dough formed using the specified water sample was characterized by maximum stability, increased by 58% compared to other samples. The homogenate formed with the A30 sample is characterized by the longest dough kneading time to readiness (2.8 min), the highest dough stability during kneading (9.8 min) and, accordingly, the highest flour quality indicator (QN 73 mm). At the same time, the dough-thinning index reaches the minimum values of 40/62, which confirms the tendency for a decrease in the activity of wheat flour amylases in terms of the "Falling Number" indicator.