Print Email Facebook Twitter Laboratory-scale dry/wet-milling process for the extraction of starch and gluten from wheat Title Laboratory-scale dry/wet-milling process for the extraction of starch and gluten from wheat Author Steeneken, P.A.M. Helmens, H.J. TNO Kwaliteit van Leven Publication year 2009 Abstract 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. Subject NutritionFood technologyStarch manufactureStarch-gluten separationWet-millingWheat processingConcomitant decreaseLaboratory scaleMilling processProtein contentsProtein recoveryStarch recoveryWet-millingWheat floursWheat kernelsWheat processingCentrifugationGrain (agricultural product)Mechanical propertiesMilling (machining)ProcessingStarchTriticum aestivum To reference this document use: http://resolver.tudelft.nl/uuid:7697cff4-e357-45cf-9a55-975ec3687274 DOI https://doi.org/10.1002/star.200800065 TNO identifier 241608 ISSN 0038-9056 Source Starch/Staerke, 61 (7), 389-397 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.