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- Hoseney, R.C., et al. Show all 2 Author
- Journal of food science 1995 v.60 no.3 pp. 434-437
- wheat flour; ferulic acid; dough; stickiness
- ... 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 indica ...