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Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved

โœ Scribed by Anne Van Der Borght; Hans Goesaert; Wim S. Veraverbeke; Jan A. Delcour

Book ID
113697629
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
288 KB
Volume
41
Category
Article
ISSN
0733-5210

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## Abstract The process of making a dough, allowing time for maturation, dispersing the dough in water and wet sieving/washing to obtain a protein fraction and starch milk was studied using response surface methodology by changing the water to flour ratio in dough making (400โ€“710โ€‰gโ€…kg^โˆ’1^), maturat