Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties was written by Krause, Svenja;Asamoah, Eugenia Ayebea;Huc-Mathis, Delphine;Moulin, Gabrielle;Jakobi, Ralf;Rega, Barbara;Bonazzi, Catherine. And the article was included in Food Chemistry in 2022.Recommanded Product: 3391-86-4 This article mentions the following:
This study aimed to evaluate the applicability of purified pea ingredients (starch and protein isolate) by assessing their potential to form volatile compounds during the different steps of sponge cake development compared to pea flour and wheat flour. While pea flour was highly susceptible to lipid oxidation during batter beating, the combination of purified pea starch and pea protein yielded significantly fewer oxidation markers with known green-beany off-odors. This was due more to the inactivation of lipoxygenase during flour fractionation than to differences in batter structure. However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a more complex mixture of pyrazines, Strecker aldehydes and furanic compounds with potential malty and roasted notes compared to cakes based on pea flour or wheat flour. These findings confirm that using purified pea fractions can create high-quality products with an attractive composition In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Recommanded Product: 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. A multistep synthesis may use Grignard-like reactions to form an alcohol with the desired carbon structure, followed by reactions to convert the hydroxyl group of the alcohol to the desired functionality.Recommanded Product: 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts