BRPI0806518A2 - Method for reducing contaminants on a surface of a grain processing product and for producing a baked product - Google Patents

Abstract

METHOD FOR DISCUSSING CONTAMINANTS ON A PRODUCT SURFACE AND GRAIN PROCESSING. A method of decontaminating grain, nut, or seed products, and a method for conditioning grain in a milling process for decontamination and to produce an improved ground product, which will give baked goods, for example, of increased size and extended shelf life, In the decontamination and / or conditioning procedure, the grain, nut and seed product is contacted with an aqueous anolyte product that can be undiluted or can be diluted with non-activated water. In undiluted form, the aqueous anolyte product preferably has a pH in the range of about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least + 550 mV.

Description

"METHOD FOR REDUCING CONTAMINANTS ON A PRODUCT SURFACE, AND GRAIN PROCESSING" FIELD OF THE INVENTION

This invention relates to a method for treating grains, nuts and oil seeds in the foodstuffs, industrial starch and animal feed industry. In particular, it refers to the surface treatment of grain during processing to achieve optimal microbial and chemical decontamination during processing, end products and partially processed products in the grain milling and baking industries. Furthermore, the invention includes a method for selectively manipulating the relative proportions of processed starch derivatives. The invention also includes a method for producing baked products derived from treated cereal starches.

BACKGROUND OF THE INVENTION Grain processing is one of the agricultural markets of

fastest growing internationally in the last twenty years. Each day, thousands of tons of grain arrive in processing facilities before being converted into food, industrial and animal feed products. Optimal decontamination of these grain products is a critical factor in determining the quality of the end product, not only from an economic perspective, but particularly from a human and animal safety perspective.

As used herein, the term "grain" includes within its scope, but not limited to barley, wheat, maize, rye, oats, white maize and the grains of any other cereal crops from which starch may be extracted.

Industrial grain treatment

Upon arrival at an industrial grain mill, a grain shipment is first classified according, inter alia, to color, size, level of microbial, mycotoxin and chemical contamination, moisture, oil and protein content, after which The grain is weighed and cleaned in a preliminary first stage screening process to remove dust, sharps and foreign material. The grain subsequently undergoes a second stage water conditioning process, during which the conditioning water is added to the grain to soften the husks. During this stage, cereal pits absorb water, which raises moisture levels and results in an increase in grain size. This grain is then transported to conditioning granaries where it remains for about 30 seconds to a few hours in the case of milling white and maize processes, and up to about 48 hours in wheat milling processes, essentially for mobilization. endosperm and to facilitate germ extraction.

In some cases the wet grain is subjected to a second wetting and can be further processed through a mechanical surface decontaminator such as Buhler AG's DCPeeler MHXL-W, which removes the outermost (pericarp) layer of the softened grains and with it. surface bacteria, mycotoxins and toxic heavy metals contaminants.

Then the softened husks are removed and the grain is roughly ground to break the grain germ, also known as an embryo, already released from other components such as endosperm and fiber. Crushed grain is transported to degerminators, where the germ is separated and retained for further processing, eg oil extraction, while germ residue can be used in animal feed. The grain is further treated in a dry milling process through a series of drum mills, sieves and scrubbers to produce finished product flour, bran and ground type product.

Those skilled in the grain treatment and milling industry will appreciate that there is always a level of surface contamination on the grain surfaces, including dormant toxigenic fungal spores. When in contact with water, these dormant spores develop into a vegetative form of the fungus, the growth of which may cause the release of harmful mycotoxins, which may include aflatoxins, deoxynivalenol toxins, ochratoxins, vomerotoxins, fumonisins and zealerenone.

The introduction of conditioning water during the second stage water cleaning process is a critical step in grain milling as it provides the only essential opportunity to impact the microbial quality levels of the final milled product. However, in an essentially dry milling process, the volume of conditioning water introduced should be such that the moisture content of the total grain after treatment does not exceed 20% and, more preferably, is about 13% to 18% depending on the temperature. of the grain type. This description is specified to control downstream handling and grinding of the grain, and to prevent moisture transport to the final starch product. Unless otherwise indicated, all grain moisture percentages discussed here are percentages expressed by weight.

The difficulty in practice is that the amount of conditioning water that is allowed per ton of grain to be processed so that it does not exceed the maximum allowable grain moisture content limit is substantially inadequate to obtain a surface coating of the product. effective grain and thus optimum microbial, mycotoxin and chemical surface decontamination. This limited amount of conditioning water is, however, sufficient to allow surface fungal spores to become vegetative, thus resulting in microbial spoilage and increased potential for mycotoxin generation.

This problem is exacerbated in wheat milling processes where, due to a much smaller grain size compared to maize or white maize, for example, hydration of treated wheat grain in conditioning granaries requires substantially longer periods of time. thus providing a significantly increased opportunity for overall microbial growth, and in particular growth of toxigenic fungi, on the surface of wheat grain.

In an effort to address the problem of fungal growth and mycotoxin accumulation on the grain surface, chemicals, and in particular molecular chlorine (as generated by an Aquachlor device or equivalent) and stabilized chlorine solutions are often added. conditioning water to aid in surface decontamination. However, stabilized and molecular chlorine based solutions are harmful and pose a risk that the introduction of these solutions into the conditioning water may lead to the creation of hazardous chlorine residues or derivatives in the final grain product, which may be harmful for consumption by humans and animals.

Alternatively, mechanical stripping of grain surfaces to remove surface chemical, bacterial, and heavy metal contaminant residues after primary conditioning may not be sufficiently effective in optimal stripping of the total surface of all grains in the batch undergoing processing. This equipment, while claiming substantive decontamination effectiveness, is unlikely to provide adequate safety in terms of chemical and microbial sanitation safety.

Another risk is the potential for the transport of chemical decontaminants, particularly molecular and stabilized chlorine remedies, into the final flour product. This is a substantial problem in the baking industry, where residual chlorine can adversely impact the viability of commercial yeast additives that are required during the fermentation process for dough fermentation. When low concentrations of chemicals, in particular stabilized or molecular chlorine-based solutions, are used to treat decontamination water to prevent any unwanted residues on grain surfaces, these levels are inevitably too low to impart adequate biocidal capacity, and may promote the development of tolerance by the same microbes to the chemical agents in use.

Baking industry

In wheat grains, readily available fermentable sugar molecules, for example glucose, fructose, maltose and sucrose, serve as the metabolic booster blocks that are needed to optimize anaerobic fermentation by commercial yeast strains to generate carbon dioxide, which, In turn, it is essential to the final size, shape and consistency of the baked product. These fermentable sugars are produced by enzymes, among other alpha-amylases, which are naturally present in the grain and which help to cleave discrete sugar molecules from the raw starch aggregate. It is the amount of these readily available fermentable sugars that is critical to the pace and magnitude of anaerobic fermentation as a precursor to the cooking process.

However, wild and microbial strain contaminants during the process compete with commercial yeasts for these fermentable sugars, and serve to compromise optimal and controlled fermentation in the dough mix, thus resulting in a high microbial end-product. which spoil the products and therefore a shorter shelf life.

In an effort to overcome this uncontrolled contamination, bromate-based oxidants (eg potassium bromate) and other oxidants including ascorbic acid, azodicarbonamide, benzoyl peroxide, chlorine and calcium iodate are added during the cooking process. facilitate water decontamination, flour bleaching, maturation and starch mobilization. However, many of these chemicals may be carcinogenic and as such do not provide an appropriate or complete solution. In addition, benzoyl peroxide only targets carotenoids normally present in flour, but have no significant effect on microbial contamination or the color of bran particles. ECA Solutions

It is well known that producing electrochemically activated solutions (ACE) from dilute dissociative salt solutions involves passing an electric current through an electrolyte solution to produce separable solutions in catholytes and anolytes. Those of skill in the industry will appreciate that catholyte, which is the solution leaving the cathodic chamber, is an antioxidant and usually has a pH of between 8 and 13, and a potential for redox reduction (ORP) of between -200 mV and -1100 mV. Anolyte, which is the solution leaving the anodic chamber, is an oxidant and is generally an acidic solution with a pH of between 2 and 8 and an ORP of between - 300 mV and + 1200 mV.

During the electrochemical activation of aqueous electrolyte solutions, various oxidative and reductive species are present in the solution, for example, HOCl (hydrochloric acid); C102 (chlorine dioxide); C102 "(chlorite); ClO3" (chlorate); C104 "(perchlorate); OCl" (hypochlorite); CI2 (chloride); O2 (oxygen); OH (hydroxyl); and H2 (hydrogen). The presence or absence of any particular reactive species in the solution is predominantly influenced by the salt derived and the pH of the final solution. Thus, for example, at pH 3 or below, HOCl converts to Cl2, which substantially increases toxicity levels. At pH below 5, low chloride concentrations produce HOC1, but high chloride concentrations will produce CI2 gas. At pH above 7.5, hypochlorite ions (OCl ~) are the dominant species. At pH <9, oxidants (chlorites, hypochlorites) convert to non-oxidants (chloride, chlorates, perchlorates) and active chlorine (ie defined as Cl2, HOCl and CIO ") is lost due to conversion to chlorate (ClO3). "). At a pH of 4.5 - 7.5, the predominant species are HOCl (hypochlorous acid), O3 (ozone), O22 "(peroxide ions) and O2" (superoxide ions).

For this reason, anolyte predominantly comprises species such as CIO; C10 "; HOC1; OH; HO2; H2O2; O3; S2O82" and Cl2O62 ", while catholyte comprises predominantly species such as NaOH; KOH; Ca (OH) 2; Mg (OH) 2; HO"; H3O2 "; HO2"; H2O2 "; O2"; OH and O22. The order of oxidative power of these species is: HOCl (strongest)> Cl2> OCl "(least potent). For this reason, the anolyte has much higher disinfectant and antimicrobial efficacy compared to that of catholyte.

RU 2,181,544 suggests a process for "improving the quality of baked foods by introducing an electrochemically treated sodium hydrocarbon solution of pH 9.0 - 10.0 and an ORP between -680 mV and - 813 mV. In this pH range using sodium hydrocarbonate, a catholyte solution is produced, which has a low decontamination and sterilization effectiveness.In addition, in theory, HighTest hypochlorite (HTH) and hydrochloric acid are degassed to alkaline pH. Gasification is chlorine, which is a decomposition product of hypochlorite or hydrochloric acid (some believe it to be anhydride - chlorine monoxide.) Both are toxic even at low concentrations due to irritation of mucous membranes and respiratory system. The amount of gas released is proportional to the concentration of active chlorine in the solution, the state of aggregation, temperature and pH.

RU 2,195,125 proposes to increase the grain decontamination efficiency in the food industry by (i) washing the grains in an electrochemically activated aqueous catholyte solution of pH 11.0 - 11.5 and an ORP of -820 mV - -870 mV for 10-12 hours, and (ii) then infuse the beans in an electrochemically activated aqueous anolyte solution of pH 2.0 - 2.5 and an ORP of 1000 mV - 11400 mV for 1-1.5 hours. . The grain is subsequently germinated at room temperature for 9-10 hours to a germ length of no more than 1.5 mm.

The first disadvantage of this process is that the catholyte at a pH of 11.0 - 11.5 comprises predominantly chlorides, chlorates and perchlorates, and all reactive chlorine is lost. Consequently, the catholyte treatment step provides very low disinfectant and decontaminant effectiveness. The second disadvantage is that subsequent introduction of acid anolyte results in infusion being done at high CI2 levels, where all HOCl is converted to CI2, thus significantly increasing toxicity while reducing potential antimicrobial efficacy levels. In fact, as little as 350 ppm HOCl gives as much as 50 ppm CI2 which is considered toxic to the respiratory tract. No mention is made of the dose and thus of the final chlorine concentration, but it can be extrapolated that this acid anolyte treatment substantially increases the risk of high levels of residual chlorine being transported to the final milled product.

RU 2,203,936 describes a method for preparing water for use at various stages of brewing grains using electrochemically activated aqueous saline which is prepared from a saline solution comprising 10 g salt per liter of water. She suggests using anolyte with a concentration of active chlorine in an amount of 0.03% - 0.06% for processing yeast seed. This equals about 300-600 ppm chlorine. Despite the adverse impact on the viability of yeast organisms, a chlorine level as low as 50 ppm as mentioned above is already considered toxic to the respiratory tract and thus, the recommended inclusion rate makes this remedy massively harmful in any procedure. the generation of food for human consumption. SUMMARY OF THE INVENTION

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It is an object of the present invention to provide a novel method of treating grain, particularly in the food, industrial amino and animal feed industries, to reduce the presence of surface bacterial and fungal contaminants that may proliferate during grain infusion and conditioning and, thereby reducing the likelihood of further fungal contamination and thus the production of mycotoxins while at the same time replacing the currently used harmful chemicals.

It is another object of the invention to introduce a non-toxic surface decontaminating remedy for use in the process during grain treatment, comprising predominantly HOC1, which is substantially more effective in exterminating harmful pathogens than hypochlorite, the main constituent of bleach.

It is a further object of the invention to provide a method for reducing heavy metal elements contaminating the conditioning water as well as grain surfaces by reducing said metals as hydroxide precipitates insoluble in the conditioning solution in both shell and pericarp. The invention also involves a specific method for treating bran for the reduction of heavy metal contamination as well as bleaching prior to addition as an ingredient in a flour mixture during the production of high-grade bran-based baked goods. Fiber

It is a further object of the invention to provide a grain treatment method for eliminating or at least reducing microbes comprising wild-type fungal contaminants, and including yeast that can compete with starch-derived fermentable sugars from the grain surface, thereby improving the potential for noncompetitive and unhindered growth of commercial strains of yeast destined for further processing of grain-based starch, and in particular to make optimum use of a finite resource of these natural sugars in the baking industry within a fixed time period as predetermined by normal cooking practices.

It is another object of the invention to provide a method for treating grains to increase the quality and quantity of readily available fermentable sugars in ground flour which may result in the production of substantially larger sized, improved quality and shelf-life wheat grain baked goods. on the extended shelf as described by the standard Chorleywood assessment. It is yet another object of the invention to provide a method of

grain treatment to reduce mycotoxin levels both on the surface as well as within the grain body.

It is yet another object of the invention to provide unchlorinated wheat flour as required for high quality pies and bread. It is another object of the invention to provide a method of

surface treatment of grains which will assist in reducing contamination of the extracted grain germ with microbes that spoil the products to improve quality and limit the peroxidation of constituents, thereby limiting the generation of free fatty acids, which may contribute to the rancidity of subsequently extracted oil products.

In one aspect, there is provided a method of reducing contaminants on a surface of a product, the product being a grain product, a nut product or a seed product and the process comprising the step of contacting the surface of the product with an amount of an aqueous anolyte product effective to at least reduce an amount of bacteria, an amount of fungus, an amount of yeast, or a combination thereof on a surface. The aqueous anolyte product used in the method of the invention is one which, when in undiluted form, has a pH in the range of about 4.5 to about 7.5 and a positive oxidation reduction potential of at least +500. mV The aqueous anolyte product may be undiluted or may be used in the contacting step, in the form of a dilute anolyte composition comprising the aqueous anolyte product and an amount of non-electrochemically activated water, the amount of non-electrochemically activated water being at least at least 50% by weight of the diluted anolyte composition.

This method may also optionally further comprise the step of contacting the surface of the product with an amount of an effective aqueous catholyte product to at least reduce an amount of mycotoxins on the surface, where in undiluted form the product Aqueous catholyte has a pH in the range of about 8 to about 13 and a negative oxidation reduction potential of at least ~ 700 mV.

In another aspect, a grain processing method is provided comprising the steps of: (a) conditioning the grain prior to grinding by contacting the grain with an amount of an effective aqueous conditioning fluid to increase a moisture content of the grain. grain, the aqueous conditioning fluid comprising at least partially an aqueous anolyte product wherein, when in undiluted form, the aqueous anolyte product has a pH in the range of about 4.5 to about 7.5 and a potential positive oxidation reduction of at least +550 mV and (b) grind the grain to produce a milled product. The method may further comprise the steps, after step (a) and prior to step (b), of removing at least one outer layer of the grain and removing a grain germ material from the grain. In another aspect, there is provided a method comprising the

steps of forming a dough comprising flour and yeast and baking the dough to produce a baked product having a volumetric size finished by a given amount of weight of the flour used in forming the dough. The refinement to this method comprises the dough-forming flour being a flour product which is produced by a process comprising the steps of: (a) contacting a grain, before grinding, with an amount of an aqueous conditioning fluid to increase a moisture content of the grain, and (b) grind the grain. The aqueous conditioning fluid comprises at least partially an amount of an aqueous anolyte product wherein, when in undiluted form, the aqueous anolyte product has a pH in the range of about 4.5 to about 7.5 and an positive oxidation reduction potential of at least + 550mV. The amount of aqueous anolyte product in the aqueous conditioning fluid and the amount of aqueous conditioning fluid that was used in the contacting step are effective in increasing the finished volumetric size of the baked product by the given weight amount of dough-forming flour. . The concentration of the aqueous anolyte product in the conditioning fluid and the amount of aqueous conditioning fluid that has been used will preferably be effective in increasing the volumetric size of the baked product by at least 6.78%. The concentration of the aqueous anolyte product and the amount of conditioning fluid that has been used will most preferably be effective to increase the finished volumetric size of the baked product by at least 9.15% and will most preferably be effective to increase the finished volumetric size of the product. baked at least 10.53%.

In each embodiment of the method of the invention, the finished anolyte product used in the contacting and conditioning step will most preferably have a free active oxidant concentration of less than 250 ppm. In addition, the active anolyte product will preferably have a positive oxidation reduction potential of at least +650 mV and will preferably have a pH in the range of about 5.5 to about 7. It will also be preferred that the aqueous anolyte product is an anode product which has been produced by the electrochemical activation of an aqueous saline solution comprising from about 1 to about 9 g of salt per liter of water. The salt used in the aqueous saline solution will preferably be sodium chloride, sodium carbonate, sodium bicarbonate or a combination thereof. When used in dilute form, the dilute anolyte composition will preferably comprise the aqueous anolyte product and electrochemically activated water such that the aqueous anolyte product is present in the dilute anolyte composition at a concentration of at least 1% by weight and the water is not. The electrochemically activated compound is present in the diluted anolyte composition at a concentration of at least 50% by weight.

Other aspects, features and advantages of the present invention will be apparent to those skilled in the art upon reading the following detailed description of preferred embodiments. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

According to the invention there is provided a method for treating grain, nuts or seeds including, in one aspect, a conditioning phase wherein the grain, nuts or seeds are / are washed with treated conditioning water, the method being characterized. wherein during the conditioning phase the grain is brought into contact with an electrochemically activated aqueous anolyte solution with a pH in the range of about 4.5 to about 7.5, an ORP in the range of about +550 mV at about +900 mV and a free active oxidant concentration of <250 ppm. The amount of this anolyte used in the contact and / or conditioning fluid will preferably be sufficient to equal at least 9.3 liters of undiluted anolyte per tonne of grain.

The anolyte may be produced by electrochemically activating a dilute aqueous saline solution comprising from about 1 to about 9 g of salt per liter of water. The saline solution may preferably comprise

15

20

25 to 3 g of salt per liter of water.

The salt may be any inorganic salt. In particular, the salt will preferably be sodium chloride (NaCl), sodium carbonate (NaCO3) 5 or sodium bicarbonate (NaHCO3).

The method may include the production step at the solution site

anolyte, comprising the steps of electrochemically activating the diluted electrolyte solution in an electrochemical reactor comprising an anodic and a cathodic chamber and capable of producing separable, electrochemically activated aqueous catholyte and anolyte solutions; collect the catholyte solution separately; reintroduce the catholyte solution into the anodic chamber in the absence of any new water; and manipulate the flow rate, hydraulic flow rate, pressure and temperature of the catholyte through the anodic chamber to produce an anolyte solution that is characterized in that it includes predominantly HOCl (hydrochlorous acid), O3 (ozone) species, O2 "(peroxide ions) and O2" (superoxide ions), and having a mixed oxidant concentration of less than 250 ppm.

The pH of the anolyte will preferably be in the range from about 5.5 to about 7.

The method can particularly provide the surface treatment of the grain before it is processed, particularly during the dry milling process in the foodstuff, industrial starch and animal feed industry by introducing the anolyte into the conditioning phase water. infusion or conditioning. The anolyte may be introduced into the conditioning water at a concentration of up to 50%. Preferably, the anolyte will be introduced into the conditioning water at a concentration of less than 20% in maize or white maize conditioning solutions, and less than 35% in wheat conditioning solutions. Anolyte-treated water may be applied as a continuous or episodic spray, mist, haze, steam, wash, soak, a combination of two or more or as a substantial equivalent of any of the above.

Alternatively, the method may selectively comprise washing the grain, nuts or seeds with undiluted anolyte solutions where high levels of oxidant-based antimicrobial decontamination are required, such as during the production of ingredients for baby food products.

The method can also be used to treat grain in a wet milling process such as malting, and the moisture content can be up to 50% by weight.

The method may include another step of selectively administering the electrochemically activated aqueous catholyte solution as a preconditioning wash of a grain, nuts or seed for neutralizing mycotoxin and surface heavy metals, the catholyte preferably having a pH in the range of about from 8 to about 13, and an ORP of at least -700 mV (i.e. a negative ORP of at least -700 mV so that ORPs of, for example, - 800 mV and -900 mV can successfully constitute values "negative" negatives) during an exposure period that is commensurate with a required degree of mycotoxin clearance and that is economically permissible in industry-appropriate commercial detoxification procedures.

The anolyte may be introduced at room temperature as per standard operating conditions. The anolyte will preferably be introduced at a temperature in the range of from about 5 ° C to about 45 ° C. The duration of contact of the anolyte with the grain surface will be directly dependent on the surface area of the grain in relation to its mass as well as the hygroscopic nature of the grain as described by the initial moisture level, which in turn will predict the volume. allowable anolyte-treated conditioning solution that will be required to increase the final moisture level of the conditioned grain to recognized industry standards for the given grain type. In addition, the absorption of the high protein "hard grain" conditioning solutions will differ substantially from the relatively low protein "soft grain" conditioning.

The method may include another step of bleaching the grain such as bran by washing a separate grain component in an acid anolyte solution with a pH in the range of about 2 to about 5 and an ORP of> +1000 mV (i.e. (ie, a positive ORP of more than +1000 mV so that ORPs of, for example, +1000 mV and +1200 mV can successfully constitute "higher" positive values). Said method may also be suitable for neutralizing surface chemical contaminant residues such as, but not restricted to, organophosphate-based pesticides. The method may allow the application of the anolyte solutions as a continuous or episodic spray, mist, haze, steam, wash, dip, a combination of two or more, or as a substantial equivalent of any of the above. The method may include yet another step of

decontamination by addition of the electrochemically activated aqueous anolyte solution with a pH in the range from about 4.5 to about 7.5, an ORP in the range from about +550 mV to> +900 mV, and an active oxidant concentration Free of <250 ppm as an additive during a cooking process, this step being largely, but not exclusively, restricted to being a dough ingredient during a cooking process.

The invention extends to the use of an electrochemically active aqueous anolyte solution as a conditioning agent during a conditioning phase in a grain treatment process particularly in the foodstuffs, industrial starch and animal feed industry, the use comprising step of contacting the grain with an anolyte solution with a pH in the range from about 4.5 to about 7.5, an ORP in the range from about +550 mV to> +900 mV and an oxidant concentration <250 ppm free active, either by introducing the anolyte into the conditioning water or by washing the grain directly with undiluted anolyte.

The invention includes an electrochemically activated aqueous anolyte solution having a pH in the range from about 4.5 to about 7.5 and an ORP in the range of about + 650mV to> +900 mV for use as a conditioning agent for the decontamination of grain, nut or seed in the food products, industrial starch and animal feed industry.

The invention extends to the use of an electrochemically activated aqueous anolyte solution as a bleaching and maturing agent in the baked goods industry, the use comprising the step of adding an anolyte solution with a pH in the range of about 4.5 at about 7.5, an ORP in the range of about +5 5 OmV to> +900 mV and a free active oxidant concentration of <250 ppm either directly to flour in a mill, or as a dough ingredient in a the bakery.

The invention includes an electrochemically activated aqueous anolyte solution having a pH in the range of about 4.5 to about 7.5 and an ORP in the range of about + 650mV to> +900 mV for use as a bleaching agent and of maturation in the baked goods industry.

Without limiting the scope thereof, the invention will now be further described and exemplified with reference to the following examples and experimental results. Example 1

Evaluation of two anolytes for their ability to inhibit fungal development during a first conditioning stage in a maize (maize) milling process (CSIR Food Science and Technology - Food Quality Program (Foodtek)) Fungi as so-called "fungi" of storage"

They tend to develop during a grinding process when moisture levels are increased above 14%. Many of these fungi produce harmful toxic substances that can cause symptoms of disease, cancer and even death in humans and animals. Due to the significance of funds in the corn milling process, the Applicant approached Foodtek to investigate the ability of two undiluted anolytes of different characteristics when applied at different inclusion rates to inhibit the growth of general fungal contaminants during a first one. conditioning stage. Anolyte 1 has a substantially neutral pH of 6.5 to 7.5 and an ORP> 850mV, while anolyte 2 has an acidic pH of about 5.5 to 6.5 and an ORP> 1000mV. The EC of both solutions was <5.1mS / cm. Methodology

The white corn or corn pits were received from Delmas Milling in Randfontein. The moisture content of these lumps was determined (12.07%), and was then used to reach the final moisture level of the different conditioned maize samples at either 14% or 16.5%. Final moisture levels were achieved by conditioning the pits using both anolyte and water solutions from the standard spout. All solutions were applied as a surface spray and the beans were shaken by continuous tipping in a sealed container until all moisture had been absorbed. Postconditioning moisture levels were evaluated according to standard drying procedures. The following treatments were used: Table 1: Sample treatment permutations for the antifungal tests of the

anolyte

Description Moisture content Corn received from Delmas Milling: Enumeration of the fungi was made to determine the initial fungi present 12.07% Control: Enumeration was made to determine the fungi development after 8 hours of conditioning at the fixed moisture content. 14% Anolyte 1: Enumeration was done to determine fungal development after 8 hours of conditioning at the fixed moisture content. 14% Anolyte 2: Enumeration was done to determine fungal development after 8 hours of conditioning at the fixed moisture content. 14% Control: Enumeration was done to determine fungal development after 8 hours of conditioning at the fixed moisture content. 16.5% Anolyte 1: Enumeration was done to determine fungal development after 8 hours of conditioning at the fixed moisture content. 16.5% Anolyte 2: Enumeration was performed to determine fungal development after 8 hours of conditioning at the fixed moisture content. 16.5% After conditioning for 8 hours at 30 ° C, the pits were rinsed with sterile distilled water and then placed in three different media to determine all fungal species present. Results are summarized in table 2 on page 13, and reflect the relative prevalence (percentage -%) of different fungus species among different treatment groups after a simulated 8-hour conditioning. CO

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Anolyte 2 16.5% v CO o \ VO o CO o o CO VO «o ON Anolyte 1 16.5% -> o Tl" o IO CN OOI CO • OO τ — Ί Control 16.5% CN vo CN CM CS ι — I - VO CS co T-OO Tl- OO TH On O On Anolyte 2 Ox Tj- IO On ^ TH o VO co Tl- TH TO-OO CS CN Anolyte 1 Ox Tt- IO CN CN CO o \ IO CN OO OO O- OO On> o TH CO CN Control Ov CM τΐ- CS - - m vo IO CN IH CO OOI On OOI CN VO Delmas Corn 12.07% VO τΤ - - CTs OO O TH OOI CS CO OO IO IO O Description Moisture Aspergillus candidus Aspergillus flavus Aspergillus niger Aspergillus ochraceus Aspergillus terreus Aspergillus versicolor Aspergillus versicolor Cladosporium spp. Trichoderma spp. Results

A wide variety of fungi were identified from all samples, including both field and storage fungi. This provided an opportunity to pursue the effect of a wide range of problem fungi.

(i) Aspergillus flavus is known to produce mycotoxin, aflatoxin, which causes liver damage and cancer in humans. These types of mycotoxins are considered as the most carcinogenic substances known to man. Results showed a slight decline in the presence

of these fungi with both anolytes although slightly smaller but not significantly in anolyte 2. Usually this fungus is not associated

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with corn in South Africa, unless storage or processing conditions are favorable for this fungus.

(ii) It appears that most Aspergillus species, known to be mainly storage fungi, were absent when treated with

both anolytes in both moisture levels. Most of these fungi produce a wide range of mycotoxins that have detrimental effects on human health.

(iii) Field fungi such as Maydis and Fusarium species appear not to be influenced by anolytes. These fungi are known as if

sticking deep into corn kernels and are not easily reached by fungicidal or fungistatic compounds. These fungi colonize the corn kernels during field cultivation and thus have already done damage when the raw material is distributed in a mill or storage facility. The fungal material and its mycotoxins cannot be physically removed and thus prevention is better than cure. On the other hand, storage fungi develop during the storage and processing stage and can be administered before damage to the pits.

(iv) The presence of Penicillium spp. was extremely high in all samples. However, it was observed that the growth rate of these fungi in lumps treated with anolytes 1 and 2 respectively was to some extent inhibited in the growth media. This is not evident from the results in table 2 but was observed in the laboratory. These fungi are also associated with poor storage and processing conditions and some species are known to produce as many as 13 different mycotoxins.

(v) It appears that Rhizopus oryzae is sensitive to both anolytes, especially anolyte 2.

(vi) Both anolytes inhibited Trichoderma spp. successfully in moisture contents of 16.5% but not 14%. This is possibly due

water availability or the fact that 1.5% more anolyte was used at 16.5% moisture content. Conclusion

It is evident that especially storage fungi were affected by the two anolytes. Conversely, limited antifungal efficacy against fungal strains of the field should most likely be due to the fact that both vegetative and dormant strains of field fungi are fixed deep within the lumps and are thus not readily attained by the anolytes. Storage fungi, however, develop first on the outer side of the pit, after which they spread to the inner parts over time. They only begin to grow at moisture content of 14% and more during storage or during the milling process, so it is easier to prevent storage fungi from developing than to eliminate field fungi. In contrast to the ability of anolyte to control surface contamination due to 'storage fungi', the low volume of anolyte-treated conditioning solutions applied for deep pit contamination control will only offer limited benefit against infestation and contamination. field-based fungi. Secondary exposure to an anolyte solution after demining contaminated field grains may offer an alternative solution to these deeper field contaminations. Example 2

Fungus analysis of ground flour samples from anolyte-conditioned wheat grains at different inclusion rates Methodology

Thirty-nine flour samples were received and a dilution series was prepared from each flour sample using 1 gram of flour per sample and aseptically placed on potato dextrose agar (PDA) supplemented with 50 mg / l rifampicin. for fungal detection and yeast extract medium (YEA) for total yeast counts. Developing colonies were counted after incubation for three and seven days at 25 ° C.

A separate dilution series was prepared from 12 flour samples, using 1 gram per sample and plating 1 ml per dilution to must agar pouring (WA) plates. Developing colonies were counted after incubation for three and seven days at 25 ° C for yeast and fungi, respectively. Inclusion of the must agar culture evaluation was performed to derive a more definitive yeast count, as separate from the fungi as the initial PDA and YEA media counts did not provide a representative quantitative assessment.

ORP anolyte> 900mV, EC <5,1 lmS / cm and pH 5.5 to 7.5 was applied as a surface spray or at an inclusion rate of 20% or 50% in spout water as used for conditioning of the variety of wheat grain types as detailed. The pulverized grains were then agitated by mechanical tipping on a laboratory scale to optimize exposure of the grain surface to the available conditioning solution. The treated grains were conditioned for 48 h at room temperature before being ground under standard operating practices to give a commercial grade bread flour. The reference to "hard" refers to grain with a high protein content while "soft"

refers to a low protein grain.

Results

YEA and WA total yeast counts and PDA total yeast counts are shown in Table 3. Table 3: Yeast and yeast counts after three and seven days, respectively, incubated at 25 ° C

Sample Description YEA Total Yeast WA Total Yeast OdO3) PDA Total Fungi <χ102ϊ Aspergillus spp.a Fusarium spp.a Other Identifiable Funaosb (xlO4) 6/02/06 Soft Preconditioning Control Harrismith 0.1 NDc 2, 5 VV Cia, Rhi 6/02/06 Hard Preconditioning Control Harrismith 1.2 ND 2.5 Cla 7/02/06 Pure Soft Flour Control Harrismith 2.5 3.5 3 VVV Cia, Muc, Pen, Rhi 7 / 02/06 Anolyte 20% Pure Soft Flour Harrismith 0.2 ND 4 VVV V Cia, Pae, Pen, Tri 7/02/06 Anolyte 50% Pure Soft Flour Harrismith 8.5 1.5 2.5 VVV Pae, Pen , Rhi 7/02/06 control soft end flour Harrismith 4.5 184 5 VVV Cia, Pae, Pen, Rhi 7/02/06 anolyte 20% farina soft end Harrismith 1.5 ND 1.5 VV Pae, Pen, Rhi 7/02/06 anolyte 50% soft final flour Harrismith 3.5 1.1 6.5 VVV Cia, Pae, Pen, Rhi 7/02/06 control bran + soft flour Harrismith 8 ND 5.5 VVV V Pae, Pen 7 / 02/06% anolyte soft bran + flour 20 Harrismith 3.5 ND 1 VVV Pae, Pen 7/02/06% an lite soft bran + flour 50 Harrismith 2.5 ND 2.5 V Alt, Cia, Pae, Pen, Rhi 7/02/06 postconditioning control Harrismith 12 ND 2V 7/02/06 anolyte 20% postconditioning soft Harrismith 0.1 ND 3 VV V 7/02/06 anolyte 50% postconditioning soft Harrismith 5 ND 1.5 VV Muc, Tri 8/02/06 soft regular preconditioning 6.5 ND 0.5 Cia, Muc, Pen 8/02/06 control pure flour - lasts 10.5 2.9 1.5 VV - Cia, Pae, Pen 8/02/06 anolyte 20 "% pure flour - lasts 6.5 ND 0.5 V - - 8/02/06 anolyte 50% pure flour 2.5 0 0 - - Alt, Cia, Pen 8/02/06 hard postconditioning control 7 ND 3 - - Cla 8/02/06 anolyte 20% hard postconditioning 0.4 NA 0.5 8/02/06 anolyte 50% hard postconditioning 7.5 ND 0.5 Cla 8/02/06 bran + hard flour control 2.5 ND 0 - - Cla 8 / 02/06 anolyte 20% bran + flour - hard 10 ND 0 - - Cla 8/02/06 anolyte 50% bran + flour - hard 1 ND 2 - V Cla 8/02/06 final control product - hard 0.5 1.4 2.5 V - Cia, P en, Rhi 8/02/06 - anolyte 20% final product - hard 0.4 ND 2.5 V - Cia, Pen 8/02/06 anolyte 50% final product - hard 0.2 0.3 0.5 V - Cia, Pen 9/02/06 control regular soft final flour 5 0.7 1 V Muc, Pen 9/02/06 anolyte 20% regular soft final flour 5.5 ND 2 VV V Muc 9/02/06 50 % regular soft final flour 1.3 4.4 0.5 V Pen 9/02/06 control regular soft preconditioning 2 0.8 3 VV V Pen, Rhi 9/02/06 anolyte 20% regular soft preconditioning 9 ND 1.5 V Cia, Pen 9/02/06 anolyte 50% soft regular preconditioning 3 1.4 0.5 V Via Cia, Muc, Pen 9/02/06 bran control + soft regular flour 8 ND 1 .5 V Pen 9/02/06 anolyte 20% bran + soft regular flour 19 ND 0.5 VV Tri 9/02/06 anolyte 50% bran + soft regular flour 11 ND 2 V Cia, Muc 9/02/06 control soft regular postconditioning 14 ND 0.5 V Cla 9/02/06 anolyte 20% soft regular postconditioning 6 ND 1.5 Rhi 9/02/06 anolyte 50% soft regular postconditioning 4 ND 0 V

Detection of Aspergillus and Fusarium spp. is indicated as absent (-) or present at low (V), medium (V V) and high (V V V) levels.

b Alt = Alternaria; Cla = Cladosporium ·, Muc = Mucor; Pae = Paecilomyces; Pen = Penicillium; Rhi = Rhizopus \ Tri = Trichoderma. 0 ND = not determined. Conclusion

Exposure of wheat grains to anolyte at different potencies as a conditioning solution suggests a substantial reduction of surface and encrusted fungal contaminants in both high protein and low protein grain types. In addition, there is a substantial decrease in the level of both the variety and the number of yeast and fungal contaminants when flour was sampled over an extended period of time after initial anolyte treatment, thus suggesting that grains exposed to the anolyte during Conditioning may retain a residual antifungal effect with a progressive reduction of microbial contaminants over time. Example 3

Efficacy of anolyte in controlling the superficial micro-flora of corn kernels.

Ten corn kernels of undetermined microbial contamination levels were incubated for 8 minutes at different anolyte dilutions. The undiluted anolyte has an ORP (REDOX potential) of + 899mV, a pH of 6.8 - 7.0 and an electrical conductivity of 5.78 mSiemens / cm. Next 5 pits were placed on Nutrient Agar (Biolab) for anolyte efficacy evaluation against aerobic bacteria (sample A) and the remaining 5 pits were placed on Potato Dextrose Agar (Biolab) as an anolyte efficacy evaluation against yeasts and molds (sample B) and both were incubated at 25 ° C for 48 hours. Physical characteristics of anolyte dilutions are shown in Table 4. Results are summarized in Table 5 and represent a graded and proportionate assessment of viability of microorganisms following anolyte exposure and culture in a dedicated growth medium. Table 4: Physical Characteristics of Anolyte Dilutions

EC Dilution ORP Control (0%) 7.52 026 Simple (100%) 5.78 899 1 10 6.02 723 1 20 6.04 848 1 50 5.27 634 1 100 5.75 583 1 1000 5.77 529 1 10,000 000 5.74 495

Results

Sample A details the viability of aerobic bacteria on the surface of maize pits treated with progressive anolyte dilutions while sample B details the viability of yeast and mold on the surface of maize pits with progressive anolyte dilutions. Table 5: Effectiveness of anolyte in the control of surface micro-flora of maize pits. Results are presented as number of lumps showing re-growth in fungus-specific culture media after 8 minutes of anolyte exposure.

Dilution Sample A Sample B Control (0%) 5/5 5/5 Simple (100%) 1/5 0/5 1 10 2/5 0/5 1 20 1/5 0/5 1 50 2/5 0 / 5 1 100 2/5 0/5 1 1000 5/5 5/5 1 10 000 5/5 5/5

Caption: 5/5 - non antimicrobial effect - 0/5 absolute antimicrobial effect. Conclusion

• Anolyte was generally more effective against mold and yeast than aerobic bacteria.

• Sample B: Anolyte was effective against mold and yeast up to at least 1: 100 dilution.

• Sample A: Anolyte was moderately effective against aerobic bacteria at least up to 1: 100 dilution.

Example 4

Effects of anolyte on mycotoxins in ground corn and nuts Methodology

Loose corn or maize grains of varying levels of field-acquired mycotoxin contamination were exposed to different anolyte and catholyte exposure exchanges - separately or in combination. The mycotoxin levels present on the surface of the grains, both before and after treatment with anolyte and / or catholyte solutions, were determined according to the instructions of the VIÇAM aflatest and fumonitest kits. The anolyte solution had an ORP of> + 900mV and a pH of 6.5 - 6.7 and the catholyte solution an ORP of -800mV to -950mV, and pH 11 to 12, and the solutions were applied at room temperature. and standard pressure and all samples were exposed to the treatment solutions for 15 minute periods. Where tandem treatments, ie catholyte, repeated washing were performed, the grains were drained until they no longer dripped before being exposed to the following solution. In addition, the anti-mycotoxic capacity of catholyte generated from sodium chloride was contrasted against a catholyte produced from sodium bicarbonate. Results

Table 6: Percent change in surface aflatoxin concentration in maize and ground nuts after exposure to a variety of ECA solutions.

Corn Aflatoxin Pbp% reduction Control 430 15min C + C 3 99 Control 510 15min C + C 99 81 Fumonisins oob Control 1.3 100% C 0.32 75 1:10 C 0.6 54 1: 100 C 0.46 65 Control 7.8 Neutral Al 6.4 18 Cl 3 62 Al Acid 8.6 -10

Caption: 15 min C + C = exposure to undiluted catholyte for 15 minutes, decantation and repeat with new catholyte for an additional 15 minutes, 1:10 C = 1:10 diluted catholyte in tap water, neutral Al = anolyte NaCl - pH 7, Al acid = NaCl anolyte pH 5.5. NB - All exhibitions are 15 minutes. Aflatoxin Crushed Pecan Pies% reduction Control 1200 15min Cl Cl 430 64 15min Al Al 560 53

Whole walnuts (in shell) Temp Aflatoxin ppb% reduction Control 28 min Full walnut 40 3 89 min C2 - full walnut 40 2 91

Caption: Al = saline-based anolyte; Cl = saline based catholyte; C2 = bicarbonate based catholyte, 15 min = 15 minutes exposure to each type of solution.

Conclusion

Treatment of mycotoxin-contaminated grains with catholyte solutions can substantially reduce both aflatoxin and fumonisin levels in maize grains, and Aflatoxin levels in both complete crushed nuts and oil-derived pie products. An insignificant difference is noted between the detoxification capabilities of generated catholyte mycotoxin or sodium chloride or sodium bicarbonate. It will be noted that the bicarbonate generated catholyte was more effective for mycotoxin reduction than the saline based catholyte. The anolyte was not reliably effective in reducing surface mycotoxin removal from either maize or ground nuts. Example 5

Wheat Conditioning and Baking Experience Methodology

High protein ("hard") wheat grain was obtained from a commercial mill and evaluated under a variety of permutation treatment to evaluate the anolyte effect when added to the conditioning water, as well as the baking quality of the flour. grain size with anolyte compared to an untreated control. The anolyte used in the conditioning evaluation (Sl) was generated using a 2.5g / liter sodium chloride pre-activation solution, and has an ORP> 900mV, an EC <5.2mS / cm and a pH of 6.7 . The anolyte was added at the prescribed rate required to obtain a final conditioning moisture content of 16% and the conditioning solution had an anolyte inclusion rate of either 35 or 50% and was completed to a final power with standard spout water. .

The anolyte used in the baking evaluation (S2) was generated from 3.0 g / 1 sodium bicarbonate pre-activation solution and has an ORP> 800mV, an EC <6mS / cm and a pH of 6.9.

To exclude the likely impact of microbial contamination, grains from an untreated control group were irradiated with a total exposure of 25 kGy to ensure optimal decontamination, after which the grains were conditioned with sterile water to maintain an aseptic treatment medium. The conditioning solutions were applied as a direct surface spray and the grains were shaken with a screw conveyor to ensure optimal exposure to the solution. After conditioning (sterile water, spout water and 35 and 50% anolyte), all treated grains were allowed to stand (infuse) for 48 h under ambient conditions in a sealed container. The conditioned beans were then ground according to global standard practice (Chorleywood) in a Buhler laboratory scale grinding device that was cleaned and decontaminated before each of the different treatment samples was ground. The processed flours were then subjected to internationally recognized cooking standards for direct comparison of final roast quality. Evaluations were conducted in strict adherence to the standard cooking test (Industry accepted method 018). The bread grading report was conducted according to the internationally recognized Chorleywood process. S1

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10 Although the quality of bread derived from different treatment groups does not differ in terms of macroscopic evaluation, a significant increase in bread firmness or dryness is noted as detailed by the Instron results. In both cases of anolyte conditioning treatment, ie 35% and 50%, there is a highly significant reduction in deterioration of bread shelf life as reflected by an increase in cut surface compressibility over a period of four days for either bread aseptically prepared or baked according to standard or commercial practices.

Where sodium bicarbonate anolyte (S2) was used as an ingredient, ie the last two columns on the right, one was able to confirm the Instron hardness test reduction and thus improved shelf life quality, reaffirming the anolyte's ability to favorably increase both baked bread volume and shelf life through improved microbial control and baking quality. The results similarly confirm the safety of using anolyte solutions (NaCl and NaHCO3) without adversely impacting the viability or fermentative performance of commercial yeast ingredients. Discussion

These results strongly suggest that exposure of wheat grains during conditioning will consistently result in an increase in bread volume where anolyte is included in the process, as well as a significant increase in storage quality, as reflected by firmness criteria. substantially different bread, as dictated by the international standard (AACC 74-09, 1996).

The Applicant believes that intervention with the oxidizing anolyte solution according to the invention catalyzes the catabolic activity of intrinsic alpha-amylase enzymes necessary for cleavage of discrete starch compound molecules such as readily available fermentable sugars to direct fermentation. Anaerobic. The addition of anolyte solution during the cooking process has no adverse effect on commercial yeast strains, and provides sufficient redox potential to reduce wild strain and process contaminants. The anolyte may be responsible for the disruption of thiol disulfide bonds, resulting in the production of an optimal gluten structure during the cooking process. Thus, it can promote improved fermentation by commercial yeast strains used as an ingredient through optimal competitive exclusion, and can also ensure the production of a baked product with reduced levels of microbes that spoil the product, which may otherwise result. , in short shelf life.

In addition, the anolyte of the invention may be introduced as a core ingredient of a cooking mixture with a plurality of functions, including water decontamination, flour bleaching, starch mobilization and maturation, and as such provides a means for replacing the starch. reliance on carcinogenic bromate-based oxidants and equivalents as additives in the cooking process. Conclusion

The introduction of this oxidizing anolyte solution will effect a

optimal surface decontamination of the raw grain surface, thus allowing grain processing and subsequent spread distribution under conditions where increased moisture and thus product moisture content and elevated temperatures, which are normally ideally suited to promote microbial growth that spoil products, including toxigenic fungi, could be reduced with the resulting increase in shelf life and consequently improved capacity for distribution over a wider geographical area previously impossible due to limited shelf life. The anolyte solution of the invention provides an added benefit in that, in addition to its broad-based antimicrobial effectiveness, it is capable of simultaneously sanitizing infusion equipment such as screw conveyors and moisturizers as well as downstream grinding processing and equipment - a plant "in process" and concurrent product disinfectant as such.

It will be appreciated that many other embodiments of the invention may be possible without departing from the spirit or scope of the invention.

Thus, the present invention is well adapted to achieve the objectives and achieve the purposes and advantages mentioned above as well as those inherent herein. Although the presently preferred embodiments have been described for purposes of this disclosure, numerous changes and modifications will be apparent to the person skilled in the art. These changes and modifications are encompassed within the invention as defined by the claims.

Claims (25)

Method for reducing contaminants on a surface of a product, said product being a grain product, a nut product, or a seed product, characterized in that it comprises the step of contacting said surface of said product with an amount of an aqueous anolyte product effective to reduce at least an amount of bacteria, an amount of fungus, an amount of yeast, or a combination thereof, on said surface, wherein, in undiluted form, said aqueous anolyte product It has a pH in the range of about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least + 550 mV. Method according to claim 1, characterized in that said aqueous anolyte product is undiluted. Method according to claim 1, characterized in that, in said contacting step, said aqueous anolyte product is in the form of a dilute anolyte composition comprising said aqueous anolyte product and a non-electrochemically activated amount of water. said amount of non-electrochemically activated water being at least 50% by weight of said dilute anolyte composition. Method according to claim 1, characterized in that said aqueous anolyte product has a free active oxidant concentration of less than 250 ppm. A method according to claim 1, characterized in that said aqueous anolyte product is an anode product which has been produced by electrochemical activation of an aqueous salt solution comprising from about 1 to about 9 grams of salt per liter of water, wherein said salt is sodium chloride, sodium carbonate or sodium bicarbonate. A method according to claim 1, further comprising the step of contacting said surface of said product with an amount of an effective aqueous catholyte product to at least reduce an amount of a mycotoxin on said surface wherein when in undiluted form, said aqueous catholyte product has a pH in the range of about 8 to about 13 and a negative oxidation-reduction potential of at least 700 mV. Method according to claim 1, characterized in that, when in undiluted form, said aqueous anolyte product has a positive oxidation-reduction potential of at least + 650 mV. A method according to claim 1, characterized in that, when in undiluted form, said aqueous anolyte product has a pH in the range of from about 5.5 to about 7. 9. A grain processing method comprising the steps of: (a) conditioning said grain prior to grinding by contacting said grain with an amount of an aqueous conditioning fluid effective to increase the moisture content of said grain. grain, said aqueous conditioning fluid at least partially comprising an aqueous anolyte product wherein, when in undiluted form, said aqueous anolyte product has a pH in the range of about 4.5 to about 7.5 and a potential for positive oxidation-reduction of at least + 550 mV and (b) grind said grain to produce a milled product. A method according to claim 9, further comprising the steps after step (a) and before step (b) of: removing at least one outer layer of said grain and removing a germ material of grain of said grain. A method according to claim 9, characterized in that said aqueous conditioning fluid is a dilute anolyte composition comprising said aqueous anolyte product and non-electrochemically activated water, said aqueous anolyte product being present in said dilute anolyte composition. at a concentration of at least 1% by weight and said non-electrochemically activated water being present in said diluted anolyte composition at a concentration of at least 50% by weight. A method according to claim 9, characterized in that said aqueous anolyte product has a free active oxidant concentration of less than 250 ppm. A method according to claim 9, characterized in that said aqueous anolyte product is an anode product which has been produced by electrochemical activation of an aqueous salt solution comprising from about 1 to about 9 grams of salt per liter of water, wherein said salt is sodium chloride, sodium carbonate or sodium bicarbonate. Method according to claim 9, characterized in that, when in undiluted form, said aqueous anolyte product has a positive oxidation-reduction potential of at least + 650 mV. A method according to claim 9, characterized in that, when in undiluted form, said aqueous anolyte product has a pH in the range of from about 5.5 to about 7. Method for producing a baked product, comprising the steps of forming a dough comprising flour and yeast and baking said dough, having a volumetric size finished by a given amount by weight of said flour used in forming said dough, characterized in that comprising said flour used in forming said dough being a flour product which has been produced by a process comprising the steps of: (a) contacting grain prior to grinding with an amount of an aqueous conditioning fluid to increase the content of moisture of said grain, said aqueous conditioning fluid at least partially comprising an amount of an aqueous anolyte product therein, when in undiluted form, said aqueous anolyte product has a pH in the range of about 4.5 to about 7 , And a positive oxidation-reduction potential of at least + 550 mV and (b) grind said grain, wherein said amount of said p anolyte rod in said aqueous conditioning fluid and said amount of said aqueous conditioning fluid that was used in said contacting step are effective for increasing said finished volumetric size of said baked product by said given amount of weight of said flour used to form said dough . Method according to claim 16, characterized in that said amount of said aqueous anolyte product in said aqueous conditioning fluid and said amount of said aqueous conditioning fluid that was used in said contacting step are effective to increase said size. finished volume of said baked product by said amount of given weight of said flour used in forming said dough by at least 6.78%. The method of claim 16, wherein said amount of said aqueous anolyte product in said aqueous conditioning fluid and said amount of said aqueous conditioning fluid that was used in said contacting step are effective for increasing said size. finished volume of said baked product by said amount of given weight of said flour used in forming said dough by at least 9.15%. The method of claim 16, wherein said amount of said aqueous anolyte product in said aqueous conditioning fluid and said amount of said aqueous conditioning fluid that was used in said contacting step are effective for increasing said size. finished volume of said baked product by said amount of given weight of said flour used in forming said dough by at least 10.53%. Method according to claim 16, characterized in that said process which has been used for forming said flour product further comprises the steps, after (a) and before step (b), of: removing at least an outer layer of said grain and removing a grain germ material from said grain. A method according to claim 16, characterized in that said aqueous conditioning fluid is a dilute anolyte composition comprising said aqueous anolyte product and non-electrochemically activated water, said aqueous anolyte product being present in said dilute anolyte composition. at a concentration of at least 1% by weight and said non-electrochemically activated water being present in said diluted anolyte composition at a concentration of at least 50% by weight. Method according to claim 16, characterized in that said aqueous anolyte product has a free active oxidant concentration of less than 250 ppm. A method according to claim 16, characterized in that said aqueous anolyte product is an anode product which has been produced by electrochemical activation of an aqueous salt solution comprising from about 1 to about 9 grams of salt per liter of water, wherein said salt is sodium chloride, sodium carbonate, or sodium bicarbonate. A method according to claim 16, characterized in that, when in undiluted form, said aqueous anolyte product has a positive oxidation-reduction potential of at least + 650 mV. A method according to claim 16, characterized in that, when in undiluted form, said aqueous anolyte product has a pH in the range of from about 5.5 to about 7.