###### Abstract  
Thermal analyses (TGA and DSC) were used to determine the thermal properties of gliadins and glutenins extracted from a model wheat dough fortified with flavonoids and their glycosides. As flavonoids, quercetin; naringenin; hesperetin; and their glycosides, rutin, naringenin, and hesperidin, were used in amounts of 0.05%, 0.1% and 0.2%. An analysis of TGA parameters showed that samples fortified with flavonoids/glycos led to an increase in the weight loss of gliadin. The thermal behavior of gliadins enriched in polyphenols depended on the structure and size of the added compound. The weight loss of glutenin did not change in the presence of the studied polyphenols. An analysis of the difference TGA thermograms showed that quercetin, rutin, and naringin interacted with gliadins through the OH group located at the B ring in the 4' position. Additionally, quercetin formed chemical bonds with the polypeptide chains of glutenins. The DSC thermograms were consistent with the TGA results, which suggest interactions between gliadin and quercetin. g12252  
attributed to them by [PERSON] et al. [2]. [PERSON] et al. [3] showed that the enrichment of wheat bread with raw materials rich in phenols is an effective technique to improve the antioxidant potential of preserved bread. [PERSON] & [PERSON] [4] enriched breads with phenolic acids, and they clearly showed that phenolics responsible for the antioxidant potential of enriched breads are already strongly bound to bread components in the mixing stage of dough. The formation of protein-polyphenol complexes may affect the rheological, functional, and biological properties of the dough. From a technological point of view, it is also important to examine the impact of added ingredients on the thermal properties of the gluten network, as these modifications may significantly affect the quality and thermal stability of wheat dough. [PERSON] et al. [5] used thermogravimetry (TGA) and differential scanning calorimetry (DSC) to examine the thermal properties of the gluten network after adding 5% and 10% of gliadin to it. These studies showed a reduction in the stability of the gluten network as a result of gliadin addition. [PERSON] et al. [6] checked how the interactions of phenolic compounds (naringin, cyanidin-3-O-glucose, and proanthocyanidin) with gluten affect the physicochemical properties of active films with antibacterial and free radical scavenging properties. They observed an improvement in the thermal stability of the film in the presence of proanthocyanidin. [PERSON] et al. [7] studied the interactions between wheat bran and gluten proteins. The results of thermostability analyses showed a reduced weight loss and degradation temperature of both glutenin and gliadin proteins at high fiber concentrations. [PERSON] et al. [8] used TGA and DSC to study changes in the thermal properties of gluten proteins influenced by dietary fiber polysaccharides. TGA measurements showed that the gluten network remained thermally stable after the addition of polysaccharides, while DSC thermograms showed a shift of the denaturation temperature to a higher temperature, demonstrating the aggregation of gluten proteins in the presence of added polysaccharides. [PERSON] et al. [9] used TGA and DSC methods to observe that the gluten network remained thermally stable after adding oil pomaces obtained from black cumin, pumpkin, hemp, milk thistle, and primrose seeds to the model dough. In previous studies, using TGA and DSC techniques, we investigated the effect of selected flavonoids and their glycosides on the thermal properties of the gluten network in a model system [10]. Continuing these studies, we also wanted to check how fortification with polyphenic compounds affects each of these proteins separately. Therefore, the aim of this research was to determine the thermal properties and thermal transformations occurring in individual gluten proteins (gliadins and glutenins) extracted from a model wheat dough, which was enriched with selected flavonoids and their glycosides.