Separation of starch and gluten I. Development of mechanical equipment and washing methods for separation of wheat flour

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DOIResolve DOI: http://doi.org/10.1139/cjr45f-014
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TypeArticle
Journal titleCanadian Journal of Research
ISSN0366-6581
Volume23f
Issue2
Pages143154; # of pages: 12
AbstractStarch and gluten were separated from wheat flour in a washing vessel, hemicylindrical in shape, oscillated 48 times per minute through 45°, accommodating 15 kgm. of water plus the dough prepared from 3 kgm. of patent hard spring flour. Washing action was provided by the combined movements of the vessel and an adjustable free-swinging rubber-covered roller. The starch suspension was continuously pumped into a settling tray, from which the overflow was recycled to the washing machine. Under these conditions 45 min. of washing with 40 kgm. of water effected a recovery of about 95% of the starch and gluten present in the dough. About 70% of the starch was extracted in the first 10 min. washing period.Washing was more efficient at 37 °C. than at lower temperatures, and dough mixing times of nine minutes gave better results than three minutes. The washing equipment provided results of a precision that permitted demonstration of statistically significant differences between starch yields differing by as little as 3%.
Publication date
LanguageEnglish
AffiliationNational Research Council Canada
Peer reviewedYes
NPARC number21274472
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Record identifierc6ae6d0f-b850-4aa8-8073-4b721ec7c704
Record created2015-03-16
Record modified2016-05-09
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