The presence of the coloured material in peak 2 could be explained in three different ways colour is due to high molecular weight compounds resulting from polymerisation of low molecular weight formed by glucose and free ammonia generated by protein deamidation reaction of glucose with the side chain of protein residues leads to the formation of chromophores covalently linked to gluten proteins as shown by Hofmann the low molecular weight MRPs formed by reaction of glucose and free ammonia are incorporated into the gluten polymer and behave as macromolecules.