| 摘要 |
<p>Wheat gluten and starch are separated from wheat flour by mixing the flour with from 0.6 to 1.0 part water per part flour, maturing the mixture to form a dough and to hydrate the gluten, diluting the dough with a further 0.5 to 3 parts water, and either simultaneously or subsequently applying shear to the dough, e.g. by agitation or extrusion, whereby the gluten coagulates and thereafter separating the starch and gluten. The starch/gluten may be separated by screening, in a decanter, or using hydrocyclones. The method is applicable to whole wheat meal as well as to refined and partly refined flour.</p> |
