Bioprocessing of wheat to produce food and technical products

Abstract

The article presents the parameters and conditions for the formation of gluten in the laboratory. The influence of some technological parameters in the preparation of water-powdery suspension on the yield of gluten was studied. It was found that for the formation of a strong gluten skeleton, the temperature must be 50 ° C, the duration of the batch - 30 minutes, and the hydromodule - 1.5:1. It is under these conditions that the binding of the gluten and gliadin protein fractions in the gluten frame. It is proved that due to cellulolytic enzyme preparations, sequential hydrolysis of non-starch polysaccharides to glucose is carried out, as well as dispersion of starch and other high-molecular substances in the grain composition. This increases the quantity of fermentable substances and increases the quantity of alcohol produced. Processing of wort obtained after extraction of gluten from water-flour suspension results in higher ethanol concentration, glucose fermentation rate, and ethanol production rate. In addition, gluten can be used as a value-added by-product in a wheat-based bioprocessing plant, which significantly increases the cost-effectiveness of the process.