Effect of alkaline electrolyzed water on physicochemical properties of Chongqing dough
LI Aorong1, ZOU Yong2, REN Yuanyuan3, ZHONG Geng1*
1(College of Food Science, Southwest University, Chongqing 400715, China) 2(Chongqing Grain and Oil Quality Supervision and Inspection Station, Chongqing 400040, China) 3(Sichuan Food Fermentation Industry Research and Design Institute Co.Ltd., Chengdu 611130, China)
Abstract: Using potassium salts as electrolytes, the effects of alkaline electrolyzed water on the starch gelatinization properties, the thermal mechanical properties, the rheological properties and the protein structural changes of Chongqing dough with that of traditional edible alkali aqueous solution were compared in this paper. The results showed that alkaline electrolyzed water made a lower degree of protein weakening, a more orderly starch structure and an enhanced crystal thermal stability which improved the stability of dough. The results of rheology test showed that the viscoelasticity of dough was improved and the gluten network was strengthened by alkaline electrolyzed water. The protein composition of dough was also changed by alkaline electrolyzed water. The ratio of gliadin to glutenin was close to 1.0 in the dough prepared by alkaline electrolyzed water. Moreover, the content of glutenin macropolymer and the viscoelasticity of the gluten network were increased. In addition, with the increase of disulfide bond content, the secondary order structure of protein increased, the gluten network became more stable and the dough elasticity enhanced. This paper studied the effect of alkaline electrolyzed water on the physical and chemical properties of Chongqing flour and dough, which not only provided a new selectivity for dough quality improvement, but also provided guidance for the subsequent noodle production and cooking food quality evaluation.
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