Abstract
AbstractSummary: A new biodegradable thermoplastic material based on a wheat flour by‐product has been developed. The influence of protein content in wheat flour on the mechanical properties of the material has been investigated. For protein content between 4% and 10%, no influence of the protein content was evidenced, whereas beyond 10% w/w of proteins in the wheat flour, the mechanical properties of agro‐based materials decrease, thus confirming the advantage of using a wheat flour by‐product (i.e. with protein content below 8% w/w).
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