Processes for Wheat Starch Production

Production calculated by multiplying wheat gluten production by 5.25.42 Gluten data from International Wheat Gluten Association 

In comparison to isolation of starches from other botanical sources, the industrial isolation of wheat starch is quite unique because different processing techniques may be employed.21,45,70 Kempf and Rohrmann54 described 15 different processes for industrial production of wheat starch and wheat gluten using wheat kernels or wheat flour as the raw material (Table 10.3). Only three of the processes in Table 10.3 are actually used. 

Lo ngford-S 1 otte r Wheat kernels Chemical Non-vital 

Phillips-Salans Wheat flour Chemical Non-vital 

Alfa-Laval/Raisio Wheat flour Mechanical Vital 

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D. techniques are the most widespread and important processing operations for agricultural products. Technical interest in nonfood applications is to be focused on the preparation of special flour for - wheat starch production. Com, in the form of com grits, is the main raw material for the production of beverage alcohol, fuel ethanol (- fuel alternatives) and other - fermentations. 

The latest technological developments in wheat starch production are the high-pressure disintegration (HD)53,94-97 and the Tricanter 97 processes. The HD process, which is based on a highly sheared batter and on centrifugal forces for separation, was jointly developed by the Technical University of Berlin and Westfalia Separator. 

W. is the water-insoluble protein complex in the wheat endosperm. It is the commercial term for industrial products that are extracted as by-products of - wheat starch production by - wet-milling processes (cereal gluten). 

The protocol developed by Holm et al. (1986) was evaluated by analysis of starch content in wheat starch, white wheat flour, whole-grain wheat, and industrially processed wheat products. The major advantage of this protocol over the Basic Protocol is its reduced cost. The chemicals for the reagent preparations and the enzymes are purchased directly from the companies that produce them. The original method did not include RS3 (resistant starch) in its quantitation. A DMSO treatment step has been added (step 4) to solve this problem. 

Utilization of wheat can be divided into four categories food, feed, seed and industrial.1 Food is the major use for wheat, accounting for 67% of total consumption, while feed and seed utilization represent 20% and 7%, respectively. Industrial uses of wheat, which include wet-processing into starch and gluten, consume about 6% of the production. 

Table 10.3 Processes for industrial production of wheat starch and wheat gluten3...

Its use was first reported in 1985 by Meuser et al.98 for extracting starch from com. The HD process for commercial production of wheat starch and wheat gluten is used in many countries in Europe and in Australia, Canada, Mexico, India and Venezuela. 

Two major advantages of the HD process are reduction in water consumption to as low as three parts per part of wheat flour, and a 10% increase in A-starch yield. In addition, this process is not as sensitive to flour quality as the other processes, and is also applicable for potato, bean, pea and com starch production. 

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