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

Food Biophysics

Volumn 7, Issue 2, 2012, Pages 138-144

  Joye, Iris J ^a,b   Draganski, Andrew ^b   Delcour, Jan A ^a   Ludescher, Richard D ^b  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Dough; Erythrosin B; Oxygen; Yeast

Indexed keywords

BREAD QUALITY; DOUGH; ERYTHROSIN B; FUNCTION OF TIME; OXIDATION REACTIONS; PHOSPHORESCENCE LIFETIME; UNYEASTED DOUGH; WHEAT-FLOUR DOUGH;

FOOD PRODUCTS; LIGHT EMISSION; MIXING; OXYGEN; YEAST;

PHOSPHORESCENCE;

TRITICUM AESTIVUM;

EID: 84861595678     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9251-6     Document Type: Article

References (33)

1. I. J. Joye, B. Lagrain, J. A. Delcour, J Cereal Sci 50(1), 11-21 (2009).
2. Y. Miyamoto, K. Nishimura, Cereal Chem 83(5), 472-477 (2006).
3. I. M. Verbruggen, W. S. Veraverbeke, J. A. Delcour, J Cereal Sci 37(2), 223-229 (2003).
4. K. Brijs, C. M. Courtin, H. Goesaert et al., in Wheat: Chemistry and technology, ed. by K. Khan, P. R. Shewry (AACC International, St. Paul, 2009), pp. 401-435.
5. D. Every, S. C. Morrison, L. D. Simmons, M. P. Ross, Cereal Chem 83(1), 57-61 (2006).
6. J. M. Faubion, R. C. Hoseney, Cereal Chem 58(3), 175-180 (1981).
7. E. Selinheimo, K. Autio, K. Krijus, J. Buchert, J Agric Food Chem 55(15), 6357-6365 (2007).
8. D. Every, M. Gilpin, N. G. Larsen, J Cereal Sci 23(2), 145-151 (1996).
9. L. Flander, Rouau, X., Morel, M.-H., Autio, K., Seppanen-Laakso, T., Kruus, K. and Buchert, J., J. Agric. Food Chem. (2008).
10. F. Hanft, P. Koehler, J Sci Food Agric 86(11), 1699-1704 (2006).
11. D. R. Grant, V. K. Sood, Cereal Chem 57(1), 46-49 (1980).
12. P. Meredith, W. Bushuk, Cereal Chem 39(6), 411-426 (1962).
13. L. Levavasseur, L. Rakotozafy, E. Manceau et al., J Sci Food Agric 86(11), 1688-1698 (2006).
14. P. E. Marston, J Cereal Sci 4(4), 335-344 (1986).
15. F. Xu, Lebensm Wiss Technol 34(2), 66-70 (2001).
16. R. D. Ludescher, N. K. Shah, C. P. McCaul, K. V. Simon, Food Hydrocoll 15(4-6), 331-339 (2001).
17. G. M. Strasburg, R. D. Ludescher, Trends Food Sci Tech 6(3), 69-75 (1995).
18. K. V. Simon-Lukasik, R. D. Ludescher, Food Hydrocoll 18(4), 621-630 (2004).
19. J. M. Vanderkooi, G. Maniara, T. J. Green, D. F. Wilson, J Biol Chem 262(12), 5476-5482 (1987).
20. A. Yekta, Z. Masoumi, M. A. Winnik, Can J Chem 73(11), 2021-2029 (1995).
21. AACC, Approved Methods of the American Association of Cereal Chemists (American Association of Cereal Chemists Inc, St. Paul, 2000).
22. B. Jones, United States Departement of Agriculture Circular (183) (1931).
23. AOAC, Official Methods of Analysis - Method 990. 03, 16th ed. (Association of Official Analytical Chemists, WA, 1995).
24. G. E. Anthon, D. M. Barrett, J Agric Food Chem 49(1), 32-37 (2001).
25. R. Richert, A. Heuer, Macromolecules 30(14), 4038-4041 (1997).
26. S. L. Shamblin, B. C. Hancock, Y. Dupuis, M. J. Pikal, J Pharm Sci 89(3), 417-427 (2000).
27. A. R. Draganski, R. S. Tiwari, K. V. Sundaresan, T. J. Nack, Y. M. You, R. D. Ludescher, Food Biophys 5(4), 337-345 (2010).
28. R. Duchowicz, M. L. Ferrer, A. U. Acuna, Photochem Photobiol 68(4), 494-501 (1998).
29. M. P. Lettinga, Z. H. Han, M. A. M. J. van Zandvoort, Phys Chem Chem Phys 2(16), 3697-3707 (2000).
30. B. Feng, Z. Y. Dong, Z. B. Xu et al., J Cereal Sci 52(3), 387-394 (2010).
31. J. Potus, J. Nicolas, Industries des Céréales 166, 3-10 (2010).
32. V. Ameille, P. Castello, R. Garcia, L. Rakotozafy, J. Potus, J. Nicolas, Sci Aliments 20, 441-455 (2000).
33. C. Poulsen, P. B. Hostrup, Cereal Chem 75(1), 51-57 (1998).