Abstract
Weak electrolyzed water obtained by electrolysis of tap water has various physicochemical properties. This study investigated the effects of weak electrolyzed water on making bread. Sensory evaluation revealed that when weak electrolyzed anode water was used, the breadcrumb had a higher elasticity than that made with tap water, and when weak electrolyzed cathode water was used, the breadcrumb was softer than that made with tap water. This finding suggests that the use of electrolyzed anode water would produce bread of higher elasticity in the acid soluble large molecular weight gluten sub-unit which participates in the formation of a more soluble gluten-matrix. It was suggested that the use of electrolyzed cathode water would produce soft bread in that the gluten-matrix would become fragile and that the chemical gelatinization of wheat starch would be accelerated by the alkali.
