## 3 Results and Discussion
### Differential Scanning Calorimetry (DSC)
Moreover, the DSC thermograms of gliadin-QUE 0.05 and 0.1 samples show an additional endothermic peak at ca. 265 \({}^{\circ}\)C (T\({}_{3}\)), which is shifted to 249 \({}^{\circ}\)C with an increase in the QUE concentration to 0.2%. Simultaneously,  
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**Polyphenol** & **T\({}_{1}\) (\({}^{\circ}\)C)** & **\(\Delta\)H\({}_{1}\) (\(\mathbf{\mathrm{\,g}}\)-\({}^{1}\))** & **T\({}_{2}\) (\({}^{\circ}\)C)** & **\(\Delta\)H\({}_{2}\)** (\(\mathbf{\mathrm{\,g}}\)-\({}^{3}\))** & **T\({}_{3}\) (\({}^{\circ}\)C)** & **\(\Delta\)H\({}_{3}\)** (\(\mathbf{\mathrm{\,g}}\)-\({}^{3}\))** & **T\({}_{4}\) (\({}^{\circ}\)C)** & **\(\Delta\)H\({}_{4}\)** (\(\mathbf{\mathrm{\,g}}\)-\({}^{3}\))** & **T\({}_{5}\) (\({}^{\circ}\)C)** & **\(\Delta\)H\({}_{5}\)** (\({}^{\circ}\)S)** \\ \hline glia\_HET & 80 (2) \({}^{\mathrm{\,def}}\) & \(-\)180 (1) \({}^{\mathrm{\,af}}\) & & & & & 298 (2) \({}^{\mathrm{\,cd}}\) & \(-\)338 (2) \({}^{\mathrm{\,a}}\) & & \\  & 82 (1) \({}^{\mathrm{\,ef}}\) & \(-\)180 (2) \({}^{\mathrm{\,ef}}\) & & & & & 312 (2) \({}^{\mathrm{\,gh}}\) & 344 (2) \({}^{\mathrm{\,o}}\) & & \\  & 78 (2) \({}^{\mathrm{\,cde}}\) & \(-\)193 (2) \({}^{\mathrm{\,cd}}\) & & & & 298 (2) \({}^{\mathrm{\,cd}}\) & 537 (2) \({}^{\mathrm{\,p}}\) & & \\ glia\_HEDG & 83 (2) \({}^{\mathrm{\,f}}\) & \(-\)203 (2) \({}^{\mathrm{\,b}}\) & & & & & 312 (2) \({}^{\mathrm{\,gh}}\) & \(-\)264 (2) \({}^{\mathrm{\,e}}\) & & \\  & 72 (2) \({}^{\mathrm{\,b}}\) & \(-\)184 (2) \({}^{\mathrm{\,e}}\) & & & & & 317 (2) \({}^{\mathrm{\,ib}}\) & \(-\)291 (1) \({}^{\mathrm{\,b}}\) & & \\  & 83 (2) \({}^{\mathrm{\,f}}\) & \(-\)177 (2) \({}^{\mathrm{\,f}}\) & & & & & 294 (2) \({}^{\mathrm{\,bc}}\) & \(-\)291 (1) \({}^{\mathrm{\,b}}\) & & \\  & 197 (1) \({}^{\mathrm{\,c}}\) & \(-\)101 (2) \({}^{\mathrm{\,b}}\) & 257 (3) \({}^{\mathrm{\,a}}\) & \(-\)122 (2) \({}^{\mathrm{\,c}}\) & 283 (3) \({}^{\mathrm{\,a}}\) & 51 (2) \({}^{\mathrm{\,f}}\) & & \\ glu\_control & 91 (2) \({}^{\mathrm{\,e}}\) & \(-\)190 (2) \({}^{\mathrm{\,d}}\) & & & & 302 (3) \({}^{\mathrm{\,b}}\) & 29 (2) \({}^{\mathrm{\,dg}}\) & & \\ glu\_QUE & 92 (1) \({}^{\mathrm{\,ef}}\) & \(-\)152 (1) \({}^{\mathrm{\,hi}}\) & & & & & 303 (2) \({}^{\mathrm{\,c}}\) & 48 (2) \({}^{\mathrm{\,i}}\) & & \\  & 96 (2) \({}^{\mathrm{\,fg}}\) & \(-\)145 (2) \({}^{\mathrm{\,i}}\) & & & & & 303 (2) \({}^{\mathrm{\,c}}\) & 35 (2) \({}^{\mathrm{\,i}}\) & \\  & 90 (1) \({}^{\mathrm{\,dc}}\) & \(-\)128 (3) \({}^{\mathrm{\,k}}\) & & & & & 301 (2) \({}^{\mathrm{\,the enthalpy of this transition decreases with an increasing QUE concentration. These results are in agreement with the TGA results presented above, which suggest interactions between gliadins and QUE. [PERSON] et al. [10] also observed a shift in the decomposition temperature toward lower temperatures for gluten samples obtained from a model dough modified by QUE, with an increase in the flavonoid concentration. The addition of the RUTG to the model dough does not affect the decomposition temperature and transition enthalpy of the gliadins. NAR, NARG, HET, and HEDG caused a shift in the decomposition temperature toward lower temperatures with an increase in their concentration. Most of the observed transitions exhibit an exothermic character with slight changes in enthalpy. Endothermic transitions are only observed for gliadin-HET 0.1 and 0.2 samples, with a significant increase in the value of transition enthalpy. A change in the transition character from exothermic to endothermic may indicate the formation of a more ordered structure of gliadins [9] in gliadin-polyphenyl complexes. According to [PERSON] [26], compounds that are capable of forming an increased number of hydrogen bonds simultaneously require increased thermal energy to break up the vast number of specific intermolecular interactions, and the absorption of increased amounts of heat can also lead to the breaking of chemical bonds.