A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements

Abstract Rheological measurements and FTIR spectroscopy were used to characterize different doughs, obtained by commercial monovarietal durum wheat flours (Cappelli Karalis). frequency sweep tests carried out, the Weak Gel model, whose parameters may be related gluten network extension strength, was applied. IR analysis mainly focused on Amide III band, revealing significant variations in network. Compared other varieties, Karalis semolina showed a higher amount of α-helices lower β-sheets random structures. Spectroscopic rheological data then correlated using Partial Least Squares regression (PLS) coupled with Variable Importance Projection (VIP) technique. The combined use techniques provided useful insights into interplay among protein structures, features, properties. In detail, conformations shown significantly affect network's mechanical strength.