Wheat Flour Compound that Produces Sticky Dough: Isolation and Identification | Zendy

CHEN W.Z. | Zendy; HOSENEY R.C. | Zendy

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Wheat Flour Compound that Produces Sticky Dough: Isolation and Identification

Author(s) -

CHEN W.Z.,

HOSENEY R.C.

Publication year - 1995

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1995.tb09797.x

Subject(s) - chemistry , chromatography , size exclusion chromatography , saponification , carbohydrate , ferulic acid , food science , wheat flour , organic chemistry , enzyme

Some wheats have a 1B/1R translocation and may produce flours that give sticky doughs, even with optimum mixing time and water absorption. Studies showed that the water‐soluble fraction caused sticky dough. Dialysis experiments indicated that the responsible substance had low molecular weight. Ionic exchange showed it to be either neutral or negatively charged. Gel filtration chromatography indicated it was both carbohydrate and UV‐absorbing. Saponification caused it to lose ability to cause sticky dough. The UV‐absorbing material and the carbohydrate had to be linked for the compound to be active. HPLC mass spectrometry indicated the UV‐absorbing fraction was ferulic acid and the carbohydrate was a hexose.

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