Application of electron spin resonance spectroscopy and spin probes to investigate the effect of ingredients on changes in wheat dough during heating

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 4, 2006, Pages 1427-1433

  Robertson, J A ^a   Sutcliffe, L H ^a   Mills, E N C ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Baking; Electron spin resonance; Gelatinization; Spin probe; Starch; Wheat flour

Indexed keywords

ASCORBIC ACID; ESTER; GLUTEN; MONOACYLGLYCEROL; TARTARIC ACID; TARTARIC ACID DERIVATIVE;

ARTICLE; CHEMISTRY; ELECTRON SPIN RESONANCE; FLOUR; HEAT; SACCHAROMYCES CEREVISIAE; SPIN LABELING; WHEAT;

ASCORBIC ACID; ELECTRON SPIN RESONANCE SPECTROSCOPY; ESTERS; FLOUR; GLUTEN; HEAT; MONOGLYCERIDES; SACCHAROMYCES CEREVISIAE; SPIN LABELS; TARTRATES; TRITICUM;

TRITICUM AESTIVUM;

EID: 33644857871     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051328k     Document Type: Article

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