Abstract
Abstract The influence of process parameters during the dough formation step on wheat flour gluten agglomeration and composition in a laboratory scale gluten–starch separation process was studied. In the process, in which a dough was transformed into a batter then poured over a set of vibrating sieves (400, 250 and 125 μm), increasing water contents, mixing times and speeds during dough development all had a positive effect on gluten agglomeration as indicated by an increased gluten protein recovery on the 400 μm sieve. This showed the importance of optimal gluten hydration and development at the dough making stage of the process. The total level of gluten recovered on the three sieves was not affected significantly by the variables. Changes in gluten agglomeration behaviour coincided with changes in the carbohydrate composition of the gluten fractions. When the gluten protein recovery on the 400 μm sieve increased, the arabinose and xylose contents of the fractions decreased, while the starch content increased.
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