Factors associated with dough stickiness as sensed by attenuated total reflectance infrared spectroscopy

• Published in: Cereal chemistry Vol. 80; no. 4; pp. 378 - 382
• Main Authors: Velzen, E.J.J. van, Duynhoven, J.P.M. van, Pudney, P, Weegels, P.L, Maas, J.H. van der
• Format: Journal Article
• Language: English
• Published: St. Paul The American Association of Cereal Chemists, Inc 01-07-2003; American Association of Cereal Chemists
• Subjects: adhesion; cohesion; dough; food analysis; food processing quality; food surfaces; infrared spectroscopy; kneading; lipids; protein conformation; stretching; water; water content; wheat flour; wheat gluten; wheat starch
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM.2003.80.4.378

Attenuated total reflectance (ATR) and Fourier transform infrared (FTIR) spectroscopy have been applied in the characterization of sticky dough surfaces. The characterization provides insight in the chemical distribution of gluten protein, starch, water, and fat during dough kneading. ATR is especially useful for selective sampling of dough surfaces because the depth of penetration of radiation is quite shallow. For dough, it is calculated to be in the order of 0.5-4 micrometer in the mid-infrared, ideal for measurements of stickiness effects, where only the dough surface is of interest. To investigate the cohesive and adhesive properties of the individual dough constituents, dough was peeled from the ATR plate to study the material that adhered to it. The infrared spectra obtained indicate that fat and gluten protein appear to be located at the outer sticky dough surfaces, rather than water and starch. In comparison with gluten, the fatty component showed relatively strong adhesive forces to the ATR plate; a high residual fraction was measured after peeling the dough. Gluten proteins display different cohesion and adhesion properties that are strongly dependent on their hydration state. This indicates that the degree of hydration of gluten proteins contributes to the sticky properties of (overkneaded) dough. When analyzing gluten protein in D2O instead of a dough matrix, more or less similar results were obtained. Significant differences in amide I and amide II intensities were measured for kneaded and stretched gluten protein in comparison to untreated, wet gluten. Besides changes in the vibrational properties of the amide groups, conformational changes in the tertiary protein structure also were observed. It appears that kneading and stretching of dough results in a major decrease in alpha-helices content, accompanied by an increase of extended beta-sheet conformations.