Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy

Abstract Fourier transform infrared spectroscopy (FT-IR) was used to study dehydration of the gluten network caused by supplementation of the model and gluten dough by celluloses differing in particle size and chemical structure. Wheat gluten and model flour reconstituted from wheat starch and wheat gluten was mixed with microcrystalline cellulose, Avicel microcrystalline cellulose PH 101 and PH 302, cellulose (20 μm) and 2-hydroxyethylcellulose in five concentrations: 3%, 6%, 9%, 12% and 18%. Analysis of the gluten dough – cellulose spectra shows bands connected with hydrated β-sheets (1594 cm −1 ) and microvoids (3422 cm −1 ) which indicate adequate hydration of the gluten network in the gluten dough. Contrary to gluten dough – cellulose, difference spectra of model dough – cellulose shows signs of gluten dehydration e.g. H-bonding in β-turns (1659 and 1665 cm −1 ) and antiparallel-β-sheets (1683 cm −1 ). Presence of the bands at ca. 1221 and 1313 cm −1 indicate incorporation of the celluloses into gluten network in the gluten and model doughs. Both phenomenon, incorporation of the celluloses accompanied by a decrease in their crystallinity as well as two-fold reduction of the water addition during preparation of supplemented doughs may contribute to the dehydration of gluten network.