Gluten separation

Other workers used 0.1 m acetic acid for gluten separation then changed to dilute hydrochloric acid followed by neutralisation with sodium hydroxide.8 Byers et al. used 50% propan-l-ol in preference to 70% ethanol.9 Methods based on extraction with sodium dodecyl sulfate (SDS) have been developed by Danno10 as well as Graveland et al.11,12 Sonication of the SDS extract was introduced by Singh et al.13,14 Burnouf et al. introduced the use of dimethyl sulfoxide (DMSO) to remove monomeric proteins and a few small gliadins.15... 

Wafer Flour. Wafer flour is a type of biscuit flour with the same basic specification of low protein soft wheat flour with a low starch damage. Once again the required dough property is extensibility. The only differences are that if the protein is too low the wafer will be too soft to handle, and if the protein is too high the wafer will be too hard. The other important property is a resistance to gluten separation. Wafer flours are likely to be brown. 

One such test involved the use of a domestic table mixer to detect flours that would suffer gluten separation when used on the plant. The test involved making a standard batter in the mixer and then beating it at maximum speed to see if gluten separation occurred. A table mixer is obviously much cheaper than a precision scientific instrument. Unfortunately for the company concerned, the mixer manufacture modified the speed control system of later versions of the mixer, such that results... 

If the product is handmade on a small scale the flour used is less critical than if the product is made on a large scale on an automated plant. Mixing cold and baking the product before the gluten separates may be a useful small scale solution but on a large scale where the batter has to be pumped to the ovens to be baked it will not work. 

What is actually needed is a test that rapidly differentiates between suitable and unsuitable flours. Making a test batter and mixing it on maximum speed in a food mixer is a fairly effective way of detecting those flours that will undergo gluten separation from those that will not. 

Chiang, W.C. and Lee, A. 1995. New Developments of Improving Starch-Gluten Separation . Dorr-... 

Chiang WC, Lee A New Developments for Improving Starch-Gluten Separation. Milford, CT Dorr-Oliver 1995. 

Figure 12.3.5. Pyrogram obtained at 51(f C from gluten. Separation on a Carbowax column.

Germ separation Fiber separation Gluten separation Starch washing... 

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