The Denaturation Transition Temperature Property of the composition in the Wheat Flour Dough and Separating the Gluten from the Dough with Optimizing Condition

摘要

Separating the wheat flour dough into wheat gluten and wheat starch milk and using them for making the favourable taste food are tranditional processing of wheat flour in China. According to the property of the denaturation transition temperature of the wheat gluten in certain ncisture the optimized temperature at which the wheat flour dough was mixed and separated in the same temperature washing water, was tested and certified. In the optimizing condition the separating time was shortened, the washing water can be controled