Laboratory-scale dry/wet-milling process for the extraction of starch and gluten from wheat
article
A laboratory-scale process is presented for the manufacture of starch and gluten from wheat. Main feature of this process is that whole wheat kernels are crushed dry between smooth rolls prior to wet disintegration in excess water in such way that gluten formation is prevented and fibres can be removed by sieving. Centrifugation of the endosperm suspension yields a dough which can be separated into starch and gluten using an established batter process. The results suggest that starch recovery is increased in comparison to a conventional wheat flour process without a concomitant decrease in protein recovery. Although starch purification was omitted, a total starch with a low protein content is obtained. On the other hand, the protein content of the gluten fraction is rather low due to difficulties in removing thestarch. Despite this, the effect on dough mechanical properties by the addition of gluten obtained from wet-milled wheat is comparable to the effect of gluten from flour. © 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Topics
Food technologyStarch manufactureStarch-gluten separationWet-millingWheat processingConcomitant decreaseLaboratory scaleMilling processProtein contentsProtein recoveryStarch recoveryWet-millingWheat floursWheat kernelsWheat processingCentrifugationGrain (agricultural product)Mechanical propertiesMilling (machining)ProcessingStarchTriticum aestivum
TNO Identifier
241608
ISSN
00389056
Source
Starch/Staerke, 61(7), pp. 389-397.
Pages
389-397
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