Effect of oil pomaces on thermal properties of model dough and gluten network studied by thermogravimetry and differential scanning calorimetry

Thermal analyses were used to determine thermal properties and transitions in model dough and gluten network induced by five oil pomaces obtained from seeds of black seed, pumpkin, hemp, milk thistle and primrose. The model dough was supplemented with 3%, 6% and 9% of the pomaces. Analysis of TGA parameters of supplemented model dough and gluten showed that both objects were thermally stable. However, analysis of difference TGA thermograms indicated that samples supplemented with pomaces differ in thermal behaviour. The differences were confirmed by DSC results. In the case of model dough, supplementation caused appearance of two endothermic peaks at ca. 295 and 340 degrees C and significant increase in transition enthalpy. Modified gluten thermograms showed one exothermic peak at 280 degrees C which enthalpy changed slightly with increase in pomace content. The present results indicated that model dough is characterized by more ordered structure comparing to control and gluten samples.

Automated summary

Thermal analyses were used to investigate the effects of five oil pomaces on the thermal properties and transitions in model dough and gluten network. Results showed that there were differences in thermal behavior after supplementing with different pomaces, and the impact of various pomaces on model dough and gluten varied.