Methods for separation of wheat flour into protein and starch fractions

摘要

Methods for separation of wheat flour into protein and starch fractions are described. Wheat flour is (1) mixed with water to hydrate the flour and form a cohesive batter or dough, (2) chilled, and (3) mixed and washed with chilled ethanol to separate it into protein and starch fractions. Wheat protein fractions that are equivalent in yield and protein concentration to fractions produced by water washing methods are obtained, while reducing water and energy use. The protein fraction showed improved dough strength.