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Keywords:

wheat starch/gluten separation, review, processing aids, processing conditions, wheat constituents, continuous batter process, triticum-aestivum l., rheological properties, arabinogalactan-peptide, substrate selectivity, protein-composition, stress-relaxation, size distribution, phase-separation, dough properties, Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, CONTINUOUS BATTER PROCESS, TRITICUM-AESTIVUM L., ARABINOGALACTAN-PEPTIDE, RHEOLOGICAL PROPERTIES, SUBSTRATE SELECTIVITY, PROTEIN-COMPOSITION, STRESS-RELAXATION, SIZE DISTRIBUTION, PHASE-SEPARATION, DOUGH PROPERTIES, 06 Biological Sciences, 07 Agricultural and Veterinary Sciences, 09 Engineering, Food Science, 30 Agricultural, veterinary and food sciences, 31 Biological sciences, 40 Engineering

Abstract:

The starch and gluten components of wheat flour or whole wheat kernels can be separated by a number of industrial processes. This review provides a summary of these processes from both starting materials. The wheat constituents of importance in the fractionation processes are briefly introduced, and the different fractionation processes described with emphasis on the parameters affecting the separation, Such as flour composition, mixing and washing water, processing aids (with an emphasis on enzymes) and kernel pre-treatment (pearling) in the case of flour fractionation and steeping conditions and processing aids in the case of whole wheat. Although fractionation of Hour is the basis for the Current industrial processes, starch yields are impaired by starch damage as a result of milling and loss of starch to milling streams. On the other hand fractionation of whole kernels often leads to impaired gluten production as a result of harsh process conditions which 'devitalise' the gluten. © 2004 Elsevier Ltd. All rights reserved.