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A palladium catalytic method has been developed for the coupling of amides and cyclopropanols to γ-diketones, through simultaneous C–N and C–C activation. Heteroatom ligand exchange and heteroatom-to-carbon ligation mode switching enable the achievement of molecular cross-coupling in an amide N-atom structural context-dependent manner, avoiding any stoichiometric organometallic reagent or base. [ABSTRACT FROM AUTHOR]

In order to improve the stability of dough with soybean oil, this article explored the effect of soybean oil addition on the rheological characteristics of dough under high hydrostatic pressure. The results showed that, compared with the dough without soybean oil, the β‐sheet, disulfide bonds content, and gauche‐gauche‐gauche in the dough increased by 4.23%, 0.85 μmol/g, and 4.16%, respectively when the dough was added with 6% soybean oil, which improved the degree of cross‐linking polymerization of gluten protein and the stability of gluten network. Meanwhile, the dough had the highest elastic modulus and the lowest maximum creep compliance (6.85 × 10−4 Pa−1), indicating that 6% soybean oil significantly increased the elasticity and hardness of the dough. The results of short‐range ordered structure and paste properties showed that with the addition of soybean oil, the ordered structure and paste viscosity decreased with the increase of soybean oil. [ABSTRACT FROM AUTHOR]

At present, there are seldom researches on the application of potassium carbonate in dough. In this paper, the influence mechanism of potassium carbonate on the rheological properties of dough was analyzed by exploring effect of potassium carbonate on the structure and physicochemical properties of starch and protein in the dough. Compared with the control group, the disulfide bond, guache-guache-guache conformation, and β-sheet increased by 1.46 μmol/g, 9.02%, and 5.11%, respectively, when the addition amount of potassium carbonate was 0.6%. It showed that potassium carbonate induced protein aggregation and interaction in the dough which was the main reason for the increase of elasticity and the decrease of extensibility. The results also showed that potassium carbonate (>0.2%) destroyed the ordered structure in starch of dough. Nevertheless, the potassium carbonate had no influence on the crystal form of starch in the dough. [Display omitted] • Potassium carbonate significantly changed the rheological properties of dough. •Potassium carbonate (0.6%) induced protein aggregation best. •Potassium carbonate (>0.2%) destroyed the order of starch molecules. •Potassium carbonate had application potential in flour products. [ABSTRACT FROM AUTHOR]