文档介绍：I2
Wet Milling: Starch and Gluten
Purpose of wet milling prise the steps of extracting the crude
starch and crude protein, purifying, concentrating,
Wet milling of cereal grains differs fundament-
and drying the two products. In order to obtain
ally from dry milling in being a maceration
gluten in a relatively pure form (in addition to
process in which physical and chemical changes
starch) it is necessary to separate the gluten from
occur in the nature of the basic constituents
- the bran and germ. This may be done by first
starch, protein and cell wall material in order
- milling the wheat by conventional dry processes
to bring about plete dissociation of the
and using the white flour as the starting material
endosperm cell contents with the release of the
for the wet process.
starch granules from the work in
Until the development of recent methods,
which they are enclosed. In dry milling, the
processes starting with flour were mostly variants
endosperm is merely fragmented into cells or cell
on three long-established methods:
fragments with no deliberate separation of starch
Martin process: dough is kneaded under water
from protein (except in protein displacement
sprays. The gluten agglomerates, and the starch
milling by air-classification, which is a special
is washed out.
extension of dry milling;