Method and apparatus for fractionating of entire weizenkoernern with successive grinding vorga narrow

摘要

Fractionation of whole wheat grains into a gluten- and non-gluten component of endosperm comprises first soaking in water to moisture content 14 wt. % up to satn. pt., pref. 14-22(14-18) wt. %. The grains are then ground to flakes of thickness 0.0013-0.64 mm. The flakes are then ground to bran-, germ- and endosperm-particles, provided the bran and germ particles are larger than the endosperm particles. Size distribution of the gran, germ and endosperm particles is such that 25-75(40-60) esp. 50% of particles are retained by a 50 mesh screen. The particles are hydrated in an additional water quantity, corresponding to 65-85 wt. % of particles and which is just sufficient to achieve a satn. moisture content. Particles and water are moved to form a stiff dough. Most of endosperm particles are washed out from dough with water e.g. at 15-32 degrees C, to leave a gluten agglomerate. Finally biological active wheat gluten is sepd. and recovered from the agglomerate. Gluten, starch, bran and germ material are recovered in good yields and quality, with min. damage to the physical, chemical and biological properties of the grain constituents.