CRITICAL FACTORS GOVERNING GLUTEN PROTEIN AGGLOMERATION ON A MICRO-SCALE

摘要

Different systems are used for the industrial separation of gluten and starch1"3. They all include a step in which gluten proteins agglomerate to form a network from which starch is subsequently washed out using excess water. However, the systems differ in the way gluten proteins are allowed to agglomerate (dough or batter) and in the way washed-out starch is separated from the agglomerated gluten.