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Isolation and identification of a wheat flour compound causing sticky dough
- Huang, W.N., Hoseney, R.C.
- Cereal chemistry 1999 v.76 no.2 pp. 276-281
- wheat flour, baking quality, food composition, isolation, dough
- Fractionation and reconstitution studies of a flour from 1B/1R wheat showed that the factor causing sticky dough was water soluble. In addition, these studies showed that enzymes and lipids in the flour were not responsible for producing sticky dough. Dialysis experiments showed that the active component was nondialyzable. Gel-filtration chromatography of the retentate fraction showed that the substance causing sticky dough contained both a carbohydrate and a UV-absorbing material. Treatment of the active fraction with base caused the fraction to lose its ability to cause stickiness. The UV-absorbing material and the carbohydrate fraction had to be covalently linked for the compound to be active. Gas chromatography-mass spectrometry and HPLC analysis showed that the UV-absorbing moiety was predominantly trans-ferulic acid, and the carbohydrate part was a glucose polymer. The glucose polymer was not degraded by alpha-amylase but was degraded by lichenase, suggesting that the glucose polymer was a mixed-linkage beta-glucan.