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See how foreign wheat is wet processing!

Although wheat is not the main source of starch, There is still a certain amount of wheat used for wet processing. One of the important reasons for the production of wheat starch is that it can also benefit from the use of active gluten flour, which also makes it with corn starch production costs comparable. In Australia and New Zealand, virtually all of the starch comes from wheat. Production of wheat starch and gluten flour with flour as raw material

The current production of wheat starch and active gluten flour is mainly dry Method of processing the flour, the main method of Australia has the Martin method, the batter method, the ammonia method and the Fesca method four kinds. One of the Fesca method of protein powder is not active, that is, after rehydration can not get a viscoelastic gluten tissue structure.

1.1 Martin method. Martin method is one of the most common method, also known as the dough method. The main processing processes include five steps: flour and starch drying, gluten drying, starch purification. Production of flour and water first to 2: 1 ratio of kneading and uniform formation of smooth, hard but no lumps of dough, and the surface of water about 20 ℃, and sometimes add some sodium chloride and other minerals to help In the formation of dough. After a period of time (0.5 ~ 1h) rinse the dough with water, due to the gluten's own bonding to the process of washing to maintain a large agglomeration, by means of sieving easy to separate from the starch.

1.2 batter method & nbsp; The The batter method was a method derived from the Martin method by the Northern Institute of the US Department of Agriculture during the Second World War, which differs from the Martin method in the dough's moisture treatment. The flour and water are mixed in the same proportion of the pastes into the pasta, and then by screening, cleaning and drying.

1.3 Ammonia & nbsp; The Ammonia is first proposed by the Canadian National Research Center, it is in the fierce mechanical stirring into the flour into the 5% aqueous solution of ammonium hydroxide, centrifugal separation of the supernatant obtained by spray drying that was active gluten flour, the protein content of 75%. The centrifuged starch must be washed with ammonium hydroxide solution again, and dried to obtain finished wheat starch.

1.4 Fesca Law & nbsp; Fesca law is to stir the flour into the water quickly into a thin paste, and with high shear force to further disperse to prevent the formation of gluten. The starch precipitate is separated from the protein suspension by centrifugation, and the starch is dried and dried. The protein concentrate was evaporated to dryness containing 22% protein and 67% starch. There are a lot of attempts to produce starch and gluten flour directly using wheat instead of flour as raw material.

The biggest advantage of this method is to reduce the cost of production and to avoid the dry process may cause the phenomenon of starch damage.

2.1 Farmarco Separation Law & nbsp; The Farmarco separation method is similar to the Martin method except that wheat dough is used instead of flour to produce dough. The first water is softened to 14% to 22% of water, then ground with a needle mill to remove bran and germ That endosperm.

2.2 Pillsbury Law The Pillsbury method first with 37 ℃ ~ 40 ℃, pH value of 0.8 ~ 1.7 acid solution for wheat seeds soak 12 ~ 24h, and then crushed and the powder was dispersed in the pH value of 2.4 to 3.4 acidic water, strong stirring and by 700 ~ 1200μm fine sieve screening to remove bran and germ. The filtrate embryo contains starch and protein, which can be separated from the starch insoluble by protein-soluble (no gluten structure) at pH = 5.6 to 6.5. The activity of the gluten flour obtained by this method is not affected, and the gluten structure with viscoelasticity can be formed after rehydration.

2.3 Chwallek Law & nbsp; Chwallek method is (2 ~ 4) × 10-3 of sulfuric acid aqueous solution soaked corn kernels 15min ~ 2h, and then grinding, separation and purification. As the use of sulfurous acid soaking, so gluten powder has lost its activity. An improved method is to dry the wheat by dry milling to remove bran and germ, and then soaking with sulfuric acid for wet processing. The method can save the energy consumed by bran and germ dry. & Nbsp;