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SEPARATION OF STARCH AND GLUTEN: II. EFFECTS OF PROCESSING FACTORS ON THE STARCH CONTENT OF WHEAT GLUTEN

N. H. Grace, KENNETH A. CLENDENNING

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Abstract

The effects of dough mixing time, dough conditioning, and washing temperature and time upon the mechanical separation of starch and gluten were studied in duplicated factorial experiments in which straight and clear grades of hard red spring wheat flour were employed. Glutens of low starch content were obtained over a considerable range of processing conditions, washing time being the factor of greatest importance. After comparable washing periods of 45, 60, and 90 min., average starch contents were 7.3, 2.4, and 0.8% respectively. The practicability of employing water recirculation in the batch preparation of practically starch-free gluten has also been demonstrated.

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What this paper is about

The effects of dough mixing time, dough conditioning, and washing temperature and time upon the mechanical separation of starch and gluten were studied in duplicated factorial experiments in which straight and clear grades of hard red spring wheat flour were employed. Glutens of low starch content were obtained over a considerable range of processing conditions, washing time being the factor of greatest importance. After comparable washing periods of 45, 60, and 90 min., average starch contents were 7.3, 2.4, and 0.8% respectively. The practicability of employing water recirculation in the batch preparation of practically starch-free gluten has also been demonstrated.

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Available abstract

The effects of dough mixing time, dough conditioning, and washing temperature and time upon the mechanical separation of starch and gluten were studied in duplicated factorial experiments in which straight and clear grades of hard red spring wheat flour were employed. Glutens of low starch content were obtained over a considerable range of processing conditions, washing time being the factor of greatest importance. After comparable washing periods of 45, 60, and 90 min., average starch contents were 7.3, 2.4, and 0.8% respectively. The practicability of employing water recirculation in the batch preparation of practically starch-free gluten has also been demonstrated.

Key concepts: Starch, Gluten, Food science, Factorial experiment, Chemistry, Wheat starch, Mathematics, Statistics

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