Monitoring molecular oxygen depletion in wheat flour dough using Erythrosin B phosphorescence: a biophysical approach KU Leuven
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, ...