Process for Protein‐starch Separation in Wheat Flour

SUMMARY Flour is rapidly mixed in an optimum of water and then finely dispersed by additional cutting type shear that prevents gluten development. The slurry is fed to a continuous decanter‐type centrifuge where prime starch is spun out and the liquid protein concentrate (PC) is decanted. Gluten vitality is not damaged by the process. Numerous methods of processing the liquid PC are possible, such as spray drying or the precipitation and recovery of gum gluten. The dried PC contains from 20–40% protein depending in large part on the starting flour, but also on processing variables. The dried, unwashed starch contains about 1% protein, which can readily be reduced to less than 0.3% protein by one or two simple water washes. The unmodified starch should find use in general starch markets. The PC presents an interesting new material for use in high protein foods or as a functional components in formulated food providing such unique characteristics as dough‐forming ability, gas retention and binding properties.