SEPARATION OF STARCH AND GLUTEN:I. DEVELOPMENT OF MECHANICAL EQUIPMENT AND WASHING METHODS FOR SEPARATION FROM WHEAT FLOUR

Abstract

Starch and gluten were separated from wheat flour in a washing vessel, hemicylindrical in shape, oscillated 48 times per minute through 45°, accommodating 15 kgm. of water plus the dough prepared from 3 kgm. of patent hard spring flour. Washing action was provided by the combined movements of the vessel and an adjustable free-swinging rubber-covered roller. The starch suspension was continuously pumped into a settling tray, from which the overflow was recycled to the washing machine. Under these conditions 45 min. of washing with 40 kgm. of water effected a recovery of about 95% of the starch and gluten present in the dough. About 70% of the starch was extracted in the first 10 min. washing period.Washing was more efficient at 37 °C. than at lower temperatures, and dough mixing times of nine minutes gave better results than three minutes. The washing equipment provided results of a precision that permitted demonstration of statistically significant differences between starch yields differing by as little as 3%.