Infrarotspektroskopische Untersuchungen zur Wirkung von Emulgatoren in Hefebackwaren I: Modellversuche zur Wirkung von Emulgatoren auf Gluten und Aminosäuren

Investigation on the Properties of Emulsifiers in Yeast Leavened Dough by Means of Infrared Spectroscopy I: Experiments on the Interaction of Emulsifiers With Gluten and Amino Acids The influence of emulsifiers on the development of the gluten of yeast-leavened bakery goods was investigated in model by means of FT-IR-spectroscopy. It was observed that the carbonyl valence bond frequency was red shifted due to hydrogen bonding of the carbonyl moiety to the nitrogen-hydrogen bond of the amid group of glutamine, the most frequent amino acid in gluten. The magnitude of shift is in an order of approx. 4 cm^?1. The effect was exclusively observed with glutamine. Other amino acids did not react in a comparable manner. It is concluded therefore that the contents of glutamine is crucial for the complexation of gluten and emulsifiers.