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

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Abstract

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

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Abbreviations

AH2 :

Ascorbic acid

Ery B:

Erythrosin B

LOX:

Lipoxygenase

RT:

Room temperature

WFE:

Wheat flour extract

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Acknowledgements

I.J. Joye likes to thank the ‘Fonds voor Wetenschappelijk Onderzoek’ (FWO Flanders, Brussels, Belgium) for a research travelling grant enabling her to carry out a research stay at Rutgers. This research is part of the Methusalem programme ‘Food for the Future’ at the K.U. Leuven.

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Authors and Affiliations

  1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001, Leuven, Belgium

    Iris J. Joye & Jan A. Delcour

  2. Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901-8520, USA

    Iris J. Joye, Andrew Draganski & Richard D. Ludescher

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  1. Iris J. Joye
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  2. Andrew Draganski
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  3. Jan A. Delcour
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  4. Richard D. Ludescher
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Correspondence to Iris J. Joye.

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Joye, I.J., Draganski, A., Delcour, J.A. et al. Monitoring Molecular Oxygen Depletion in Wheat Flour Dough Using Erythrosin B Phosphorescence: A Biophysical Approach. Food Biophysics 7, 138–144 (2012). https://doi.org/10.1007/s11483-012-9251-6

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  • DOI: https://doi.org/10.1007/s11483-012-9251-6

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