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

摘要: During wheat flour dough mixing air is incorporated. However, soon after mixing, the dough’s molecular oxygen (O2) disappears. O2 vital in several oxidation reactions which affect, and, many cases, improve and bread quality. We here for first time monitored level fresh as a function of using erythrosin B, phosphorescent probe. very efficient phosphorescence quencher. Upon its depletion, B lifetime significantly extended. The depletion unyeasted substantially depends on characteristics. As expected, yeast recipe accelerated rate consumption dough. Furthermore, little if any diffusion into occurs. Overall, monitoring lifetimes valuable measuring can contribute to development search potential dependent improving agents.