Methods for separation of wheat flour into protein and starch fractions
AssigneeThe United States of America as represented by the Secretary of Agriculture
InventorsGeorge H. Robertson, Trung K. Cao
Life of this patent
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Abstract
Methods for separation of wheat flour into protein and starch fractions are described. Wheat flour is (1) mixed with water to hydrate the flour and form a cohesive batter or dough, (2) chilled, and (3) mixed and washed with chilled ethanol to separate it into protein and starch fractions. Wheat protein fractions that are equivalent in yield and protein concentration to fractions produced by water washing methods are obtained, while reducing water and energy use. The protein fraction showed improved dough strength.
Claims16
A method for separating wheat flour into protein and starch fractions, which comprises:
- (1) mixing wheat flour with a sufficient amount of water and for a sufficient time to hydrate the flour and form a cohesive batter or dough;
- (2) chilling the batter or dough;
- and
- (3) mixing and washing the batter or dough with chilled ethanol to separate it into protein and starch fractions.
In a method for separating wheat flour into protein and starch fractions, wherein the wheat flour is mixed into a hydrated, cohesive dough or batter, the improvement comprising:
- chilling the hydrated, cohesive batter or dough and washing the batter or dough with chilled ethanol to separate it into protein and starch fractions.
A wheat protein fraction obtained by the steps of:
- (1) mixing wheat flour with a sufficient amount of water and for a sufficient time to hydrate the flour and form a cohesive batter or dough;
- (2) chilling the batter or dough;
- (3) mixing and washing the batter or dough with chilled ethanol to separate it into protein and starch fractions to obtain a separated protein fraction.
Dependencies are inferred from the claim text.