Investigation of aroma binding properties of wheat vital and denatured gluten proteins

In this study, vital gluten and denatured gluten proteins were obtained by using wheat flour. Necessary analyzes were carried out on the obtained glutens in terms of quality characteristics such as moisture, ash, protein, fat, color, yield, water and oil retention. The main purpose of the thesis is to use gluten as an additive and to monitor the release of aroma substances added to the model dough sample produced with this additive. In this study, model dough containing thymol, limonene and diacetyl aromas was produced separately for each product, using only flour, denatured gluten-added flour and vital gluten-added flour. The effects of vital gluten and denatured gluten were examined in the resulting product by determining moisture, color and aroma using the GC-SPME (Solid phase microextraction) method. When we look at the results, the average gluten index value of the gluten obtained from wheat flour before drying is 73%, the dry gluten content is 12.5%; was determined as. After drying processes, the fat content of vital and denatured gluten was 0.79% and 0.03%, respectively; gluten yield 29.0 g and 21.4 g; water holding capacity 234% and 297%; The oil retention capacity was determined as 221% and 217%. In the color analysis for vital and denatured gluten, L* (brightness) values were 78.10 and 59.24, respectively; a* (redness) values 0.98 and 9.43; b* (yellowness) values were measured as 13.43 and 20.84. These results were compared with the literature. When evaluated based on the peak areas obtained in the aroma analysis performed with GC-SPME in the model dough, it was concluded that, in general, the vital gluten added dough retained the aroma compared to plain flour and denatured flour.