Impact of using plasma activated water in pan bread preparation on dough rheological characteristics and quality properties

Abstract

Water activation as a way to improve the quality of bakery products has been used recently. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) for 1, 2, and 3 min on the rheological characteristics of dough and the pan bread's quality and stability during storage at room temperature (25±2 °C). The PAW pH was decreased (from 6.2 to 3.5), and oxidation reduction potential (ORP) increased (from 223.7 to 564.4 mV). Results showed that the addition of PAW to the dough caused an increase in dough stability, elasticity, and extensibility, as well as a decrease in dough development, arrival time, and degree of softness compared with control.

Using PAW in pan bread preparation increased its specific volume, porosity, and crumb and crust colour parameters. Using PAW in pan bread preparation reduced hardness, gumminess, cohesiveness, and chewiness, while springiness increased. Also, the results of the storage experiment showed that PAW addition enhanced pan bread freshness and shelf life, as well as reducing its fungal count. Generally, using PAW in pan bread preparation enhances the dough's rheological characteristics as well as its quality and stability during storage. In addition, water activated for 3 min was the most effective.