Separation of bread wheat flours into starch and gluten fractions: effect of water temperature alone or in combination with water to flour ratio

Wet separation of wheat flours into star

Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio–dough maturation time and the effects of flour aging and ascorbic acid addition

✍ Tunay Dik; Füsun Yöndem-Makascıoğlu; Cem H Aytaç; N Suzan Kıncal 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 175 KB 👁 1 views

## 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 (400–710 g kg^−1^), maturat