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Application of Attenuated Total Reflectance-Fourier Transform Infrared Reflectance in Research of Cereal and Food (Dough) System

Russell C. Hoseney

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Abstract

Attenuated total reflectance-Fourier transform infrared reflectance (ATR-FTIR) and its application in the research of cereal and food/dough system were reviewed in this paper. The relationships between spectra of ATR-FTIR and conformation of protein and starch, hydration of protein, retrogradation and hydrolysis of starch were mainly introduced. Having superior advantage of surface sensitivity, the uses of ATR-FTIR as a new tool in studying dough stickiness and the mechanism were also described.

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What this paper is about

Attenuated total reflectance-Fourier transform infrared reflectance (ATR-FTIR) and its application in the research of cereal and food/dough system were reviewed in this paper. The relationships between spectra of ATR-FTIR and conformation of protein and starch, hydration of protein, retrogradation and hydrolysis of starch were mainly introduced. Having superior advantage of surface sensitivity, the uses of ATR-FTIR as a new tool in studying dough stickiness and the mechanism were also described.

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Available abstract

Attenuated total reflectance-Fourier transform infrared reflectance (ATR-FTIR) and its application in the research of cereal and food/dough system were reviewed in this paper. The relationships between spectra of ATR-FTIR and conformation of protein and starch, hydration of protein, retrogradation and hydrolysis of starch were mainly introduced. Having superior advantage of surface sensitivity, the uses of ATR-FTIR as a new tool in studying dough stickiness and the mechanism were also described.

Key concepts: Attenuated total reflection, Fourier transform infrared spectroscopy, Starch, Retrogradation (starch), Fourier transform, Reflectivity, Food science, Infrared

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