Application of Electron Spin Resonance Spectroscopy and Spin Probes To Investigate the Effect of Ingredients on Changes in Wheat Dough during Heating

The change in microviscosity of the aqueous and lipid phases of wheat flour dough, during heating and subsequent cooling, has been measured using novel spin probes based on the isoindolin-yloxyl structure. The spin probes, water and/or lipid soluble, were used with combinations of dough ingredients:...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-02, Vol.54 (4), p.1427-1433
Main Authors: Robertson, J. A, Sutcliffe, L. H, Mills, E. N. C
Format: Article
Language:English
Subjects:
ascorbic acid
Ascorbic Acid - analysis
Ascorbic Acid - chemistry
baking
Biological and medical sciences
Cereal and baking product industries
diacetyl tartic acid ester of monoglycerides
dough
electron paramagnetic resonance spectroscopy
Electron Spin Resonance Spectroscopy
Esters - analysis
Flour - analysis
food additives
Food industries
Fundamental and applied biological sciences. Psychology
gelatinization
Glutens - analysis
Glutens - chemistry
heat treatment
Hot Temperature
microviscosity
Monoglycerides - analysis
Saccharomyces cerevisiae
sodium ascorbate
Spin Labels
Starch and starchy product industries
Tartrates - analysis
Triticum - chemistry
viscosity
wheat flour
wheat starch
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Summary:The change in microviscosity of the aqueous and lipid phases of wheat flour dough, during heating and subsequent cooling, has been measured using novel spin probes based on the isoindolin-yloxyl structure. The spin probes, water and/or lipid soluble, were used with combinations of dough ingredients:  diacetyl tartaric acid ester of monoglycerides (DATEM), salt, yeast, and sodium ascorbate. The lipid soluble probe showed that DATEM does not produce a homogeneous phase with endogenous lipids but is found in a separate, less mobile phase. Also, the lipids were shown not to be involved in the baking process, although DATEM may be incorporated into the gelled starch matrix. The water soluble probe enabled starch gelatinization to be investigated in detail and showed that gelatinization produces a reduction of dielectric constant. The technique is appropriate for the detailed examination of the behavior of different ingredients during baking and also potentially to examine interactions between ingredients and flour components in dough. Keywords: Electron spin resonance; spin probe; wheat flour; starch; gelatinization; baking
ISSN:0021-8561
1520-5118
DOI:10.1021/jf051328k