During wheat flour dough mixing air is incorporated. However, soon after mixing, the dough's molecular oxygen (O 2) disappears. O 2 is vital in several oxidation reactions which affect, and, in many cases, improve dough and bread quality. We here for the first time monitored the O 2 level in fresh dough as a function of time using erythrosin B, a phosphorescent probe. O 2 is a very efficient phosphorescence quencher. Upon its depletion, erythrosin B phosphorescence lifetime is significantly extended. The O 2 depletion in time in unyeasted dough substantially depends on flour characteristics. As expected, yeast in the recipe significantly accelerated the rate of O 2 consumption in dough. Furthermore, little if any diffusion of O 2 into dough occurs. Overall, monitoring phosphorescence lifetimes is very valuable for measuring O 2 depletion and can contribute to the development of and search for potential O 2 dependent bread improving agents.
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science
- Applied Microbiology and Biotechnology
- Erythrosin B