Application of electron spin resonance spectroscopy and spin probes to investigate the effect of ingredients on changes in wheat dough during heating.
Application of electron spin resonance spectroscopy and spin probes to investigate the effect of ingredients on changes in wheat dough during heating.
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应用电子自旋共振光谱和自旋探针研究配料对小麦面团加热过程中变化的影响。
DOI：
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发表时间：
2006
影响因子：
6.1
通讯作者：
E. Mills
中科院分区：
文献类型：
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作者：
J. Robertson;L. Sutcliffe;E. Mills
在加热和随后的冷却过程中，小麦粉面团的水相和脂质相的微粘度的变化，已被测量使用新的自旋探针的基础上的isoindolin-yloxy结构。水和/或脂溶性的自旋探针与面团成分的组合一起使用：甘油单酯的二乙酰酒石酸酯（DATEM）、盐、酵母和抗坏血酸钠。脂溶性探针显示DATEM不产生具有内源性脂质的均相，而是在单独的、移动的较少的相中发现。此外，脂质被证明不参与烘焙过程，尽管DATEM可以被掺入胶凝淀粉基质中。水溶性探针使淀粉糊化进行了详细的研究，并表明，糊化产生的介电常数降低。该技术适用于烘焙过程中不同成分的行为的详细检查，也可能检查面团中成分和面粉组分之间的相互作用。
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.