Analysis of Dough Structure Changes Induced by Polyphenols via FTIR Spectroscopy
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In this study, Fourier transform infrared (FT-IR) analysis was performed to elucidate the effect of polyphenols on the water and gluten structure of wheat flour dough. Accordingly, wheat flour dough was mixed for 7 min and immediately analyzed using a mixograph. Ferulic and caffeic acids were added to the flour at a flour weight of 5 μmol/10 g, followed by epigallocatechin gallate at a flour weight of 2 μmol/10 g. The dough spectrum revealed an absorption band in the OH stretch region at 3000~3700 cm-1, indicating that the water molecules in the dough were bound to the gluten network via hydrogen bonds. Regardless of the polyphenol type, all polyphenol-flour dough spectra were similar to those of the control flour dough. The intensity of the OH stretch band at 3000~3700 cm-1 was pronounced in the hard wheat flour dough and increased with the addition of polyphenols. We speculate that these polyphenols do not contribute to the dehydration of the gluten network owing to the lack of sufficient hydroxyl groups to interact with water during dough mixing. The hydrogen bonds of hard wheat flour became rigid upon mixing with polyphenols, regardless of the polyphenol type. The water in the dough was altered to a certain extent following polyphenol addition.
Abstract
In this study, Fourier transform infrared (FT-IR) analysis was performed to elucidate the effect of polyphenols on the water and gluten structure of wheat flour dough. Accordingly, wheat flour dough was mixed for 7 min and immediately analyzed using a mixograph. Ferulic and caffeic acids were added to the flour at a flour weight of 5 μmol/10 g, followed by epigallocatechin gallate at a flour weight of 2 μmol/10 g. The dough spectrum revealed an absorption band in the OH stretch region at 3000~3700 cm-1, indicating that the water molecules in the dough were bound to the gluten network via hydrogen bonds. Regardless of the polyphenol type, all polyphenol-flour dough spectra were similar to those of the control flour dough. The intensity of the OH stretch band at 3000~3700 cm-1 was pronounced in the hard wheat flour dough and increased with the addition of polyphenols. We speculate that these polyphenols do not contribute to the dehydration of the gluten network owing to the lack of sufficient hydroxyl groups to interact with water during dough mixing. The hydrogen bonds of hard wheat flour became rigid upon mixing with polyphenols, regardless of the polyphenol type. The water in the dough was altered to a certain extent following polyphenol addition.
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