NMRCoRe

@nmrcore.bsky.social

9 months ago

#NMR spectroscopy sheds light on the chemical fate of ascorbic acid (AH2) in #bread making. AH2 is used as wheat flour improver in baked goods.
#VLAIO #O&O-OxiDough #FIBRAXFUN
@kuleuvenuniversity.bsky.social @nmr900.bsky.social @fwovlaanderen.bsky.social
www.mdpi.com/1420-3049/30...

NMRCoRe

@nmrcore.bsky.social

1 year ago

Sourdough fermentation alters the structure of arabinoxylan, a health-beneficial dietary fibre in wheat flour. What is changing? High temp #DOSY #NMR provides new insight. #FIBRAXFUN research by @kuleuvenuniversity.bsky.social & @vubrussel.bsky.social funded by @vlaio.bsky.social @nmr900.bsky.social