Wheat Starch Extraction Method

  • Author:Kathy
  • Release on :2016-05-27

Extracted from wheat starch, the past is to use fermentation, after the soft wheat water soaking, grinding, add acid fermentation, the surrounding around the starch granule cells were dissolved and starch is easy to be separated, but the gluten loss more, starch and protein in the not easy to do, affect the quality of starch, has now been replaced by Ma Ting method.


Ma Ting method it is wheat flour as raw material, in a stirred up machine 50 ~ 80% of water, with 40 RPM speed makes kneading flour into the dough. Fiddling about 30 minutes, 30 minutes, make gluten swelling and bond with each other, easy starch separation. If add salt, can improve gluten quality, and promote its binding. In case of free acid of flour, add the right amount of calcium hydroxide adjusting the pH value. Dough to temporarily leave, with 5 ~ 8 times of water to wash, 3 ~ 4 times of washing. Wash out emulsion as the starch milk, require refined purification, the content of gluten, water cut is divided into 65 ~ 70%, after drying, the protein content is about 75-85%, edible or as a feedstock for manufacturing oil gluten.


The wheat starch extraction method is segmented processing, can't continuous operation. Have reported abroad continuous process, process is basically the same, just need to adopt continuous production equipment together.


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