Abstract
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 °C and significant increase in transition enthalpy. Modified gluten thermograms showed one exothermic peak at 280 °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.
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