WHEAT-FLOUR COMPOUND THAT PRODUCES STICKY DOUGH - ISOLATION AND IDENTIFICATION

Some wheats have a 1B/1R translocation and may produce flours that giv e sticky doughs, even with optimum mixing time and water absorption. S tudies showed that the water-soluble fraction caused sticky dough. Dia lysis experiments indicated that the responsible substance had low mol ecular weight. Ionic exchange showed it to be either neutral or negati vely charged. Gel filtration chromatography indicated it was both carb ohydrate and W-absorbing. Saponification caused it to lose ability to cause sticky dough. The W-absorbing material and the carbohydrate had to be linked for the compound to be active. HPLC mass spectrometry ind icated the UV-absorbing fraction was ferulic acid and the carbohydrate was a hexose.