Wheat Martin process

Prior to the mid 1970s, two processes dominated the production of wheat starch and vital wheat gluten the Martin process, based on separating the starch from gluten by washing a stiff dough, and the batter process, based on separation of gluten and starch from a thin flour batter.53... 

The hydrocyclone process is applicable for processing hard and soft wheat flours, and perhaps even wholemeal flour.92 In addition to its versatility in processing different wheat classes, other advantages of the hydrocyclone process compared to the Martin process include an increased yield of gluten, lower water and energy requirements, and manageable levels of effluent. To ensure the food safety of wheat starch, quality programs in many companies dictate the implementation of hazard analysis and critical control points in the hydrocyclone process.24... 

FIGURE 8.4 Flowchart of the wet-milling Martin process for the prodnction of wheat starch and vital gluten. (Adapted from Knight, J.W., and Olson, R.M. 1984. Chapter 15 in Starch Chemistry and Technology, R.L. Whistler et al. (eds.). Second edition. Academic Press, Orlando, FL.)... 

The w. yield from 1 mt wheat flour (12% d.b.) may reach up to 143 kg (8% water, 85% crude protein) = 74.5% of the protein input (MARTIN process). Somewhat higher results can be achieved with whole wheat or whole wheat meal if the homogenized slurry processing with three-way centrifugal decanter separation is applied. 

In this paper, we will explore the measurement of and the basis for the cohesive and elastic properties of a commonly used component of foods that excels in these characteristics, wheat gluten. Gluten constitutes from 10 to 16% of wheat flour, from which it may be separated by Martin, batter, or Raisio processes (2, 3). The separated wheat gluten is 70 to 80% protein, of which 85% is insoluble in saline solution. We shall also seek to correlate some of the basic concepts developed in studies of gluten to other protein systems, such as those of soybean protein isolates and concentrates. 

The Fermentation Process —Allhoiigh the sour "i fermentation process of preparing wheat starch is wasteful owing to the loss of the valuable constituent ghit< ii, aiichemical changes which occur. 

MAR 03] Martin O., Averous L., Della Valle G., In-line determination of plasticized wheat starch viscoelastic behavior impact of processing , Carbohydrate Polymers., vol. 53, no. 2, pp. 169-182,2003. 

Martin, 0., Averous, L., Della Valle, G. (2003]. Inline determination of plasticized wheat starch viscous behaviour Impact of processing, Carbonhydr. Polym., 53,169-182. 

Modified processing techniques have also been useful for thermoplastic starch polymers. Recent work by Martin et al. (2001) and Martin and Avemous (2002) has examined the use of coextruded sheet processing to produce polyester/thermoplastic wheat starch/polyester multilayer films. It was found that adhesion strength between the layers and stability of the interface were crucial properties in controlling the final performance properties of the films. Work by Sousa et al. (2000) has also examined use of the novel shear controlled orientation injection moulding (SCORIM) process to control morphologies and provide tensile property increases of thermoplastic starch/synthetic blends. 

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