Process for fractionating wheat flours to obtain protein concentrates and prime starch

摘要

Disclosed and claimed is a rapid, simple process for fractionating wheat flour into components comprising protein concentrates and prime starch. The claimed method utilizes minimal water and produces a low waste water load. Flour and liquid are mixed to form a dough. Additional liquid is added to the dough and the dough and liquid are vigorously dispersed. The dispersion is centrifuged and forms distinct fractions- layers that are separated for the recovery of vital gluten and prime starch.