Monitoring Molecular Oxygen Depletion in Wheat Flour Dough Using Erythrosin B Phosphorescence: A Biophysical Approach

TY - JOUR

T1 - Monitoring Molecular Oxygen Depletion in Wheat Flour Dough Using Erythrosin B Phosphorescence

T2 - A Biophysical Approach

AU - Joye, Iris J.

AU - Draganski, Andrew

AU - Delcour, Jan A.

AU - Ludescher, Richard D.

PY - 2012/6

Y1 - 2012/6

N2 - 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.

AB - 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.

KW - Dough

KW - Erythrosin B

KW - Oxygen

KW - Yeast

UR - http://www.scopus.com/inward/record.url?scp=84861595678&partnerID=8YFLogxK

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U2 - https://doi.org/10.1007/s11483-012-9251-6

DO - https://doi.org/10.1007/s11483-012-9251-6

M3 - Article

SN - 1557-1858

VL - 7

SP - 138

EP - 144

JO - Food Biophysics

JF - Food Biophysics

IS - 2

ER -