Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition

Date

2002-1-18

Author

Dik, Tunay
Yöndem Makascıoğlu, Füsun

Metadata

Show full item record

Item Usage Stats

526
views

0
downloads

The process of making a dough, allowing time for maturation, dispersing the dough in water and wet sieving/washing to obtain a protein fraction and starch milk was studied using response surface methodology by changing the water to flour ratio in dough making (400–710 g kg−1), maturation time (45–660 s) and the type of flour. Two grades of bread wheat flour and durum clear flour were studied. The effects of aging at ambient temperature for up to 29 days and the addition of ascorbic acid at 100 or 500 mg kg−1 flour on separation behaviour were also studied for freshly milled high‐grade (65% extraction) bread wheat flours at constant maturation time, 600 s, and at optimum farinograph water absorption value. The quantities and dry matter contents of the protein fraction and starch milk were measured; a sample of starch milk was centrifuged to obtain decantate, tailings and prime starch fractions, and the dry matter contents of each were determined. All the dried samples were also analysed for protein content. The fractional recoveries of dry matter and protein in the protein fraction, prime starch, tailings and decantate were calculated for each experiment. The acid values of flour oils were also determined on some aged flour samples. The results indicated superior separation characteristics in high‐grade wheat flour compared with lower‐grade flours. The water to flour ratio was more influential than maturation time within the range studied. Contrary to the initial expectation, no statistically significant effect of flour aging was observed in the studies with no additive, and ascorbic acid addition was not found to improve the wet separation behaviour, the separation behaviour becoming even worse at the 100 mg kg−1 level. Acid value showed a slight increase with time.

Subject Keywords

Biotechnology, Agronomy and Crop Science, Food Science, Nutrition and Dietetics, wheat flour, wheat starch, wheat gluten, wet separation, flour aging, ascorbic acid, response surface method

URI

https://hdl.handle.net/11511/88528

Journal

Journal of the Science of Food and Agriculture

DOI

https://doi.org/10.1002/jsfa.1061

Collections

Technical Vocational School of Higher Education, Article

Suggestions

OpenMETU
Core

Separation of bread wheat flours into starch and gluten fractions: effect of water temperature alone or in combination with water to flour ratio Yöndem Makascıoğlu, Füsun; Dik, Tunay (Wiley, 2002) Two different commercial bread wheat flours (BF‐I, 65% extraction and BF‐V, 86% extraction) were separated into gluten and starch milk by making a dough, allowing some time for maturation, dispersing the dough in water and wet sieving/washing. The effect of using of warm water (20–45 °C) for dough making and washing on separation was studied for BF‐I flour at 640 g kg−1 water to flour ratio of and 300 s maturation time, and the separation was found to improve with increase in temperature. The combined effec...
Formulation of Chestnut Cookies and their Rheological and Quality Characteristics Demirkesen, Ilkem (2016-08-01) The influences of chestnut flour at different levels (0, 20, 40, 60, 80 and 100%) on the rheological properties of rice dough formulations and the quality parameters of gluten-free cookies were evaluated. Elevated flour replacement levels led to increases in extensional viscosity values reflecting higher force requirement to deform dough samples. Similarly, replacement of rice flour with chestnut flour led to higher complex moduli values. Cookie samples prepared by replacement of 40% rice flour with chestnu...
Development of gluten-free wafer sheet formulations MERT, Selen; Şahin, Serpil; Şümnü, Servet Gülüm (2015-10-01) The main objective of this study was to develop gluten-free wafer sheet formulations by replacing rice flour partially with different gluten-free flours at different ratios. Rice-corn flour blends, rice-buckwheat flour blends and rice-chestnut flour blends with different ratios (80:20, 60:40, 40:60) were used in the experiments in order to find the higher quality and more nutritional gluten-free wafer sheet formulations. As a control, wafer sheet samples containing only rice flour and only wheat flour were ...
Hydrolysis of freshly prepared wheat starch fractions and commercial wheat starch using α-amylase Sakintuna, Billur; Budak, Okan; Dik, Tunay; Yöndem Makascıoğlu, Füsun; Kincal, N. Suzan (Informa UK Limited, 2003-5) The enzymic hydrolysis of commercial wheat starch and freshly prepared wheat starch fractions was studied in batch and flow systems. Fresh starch was prepared by wet separation of wheat flour into starch milk and gluten, followed by processing the starch milk using a serially connected hydrocyclone system to produce underflow and overflow streams. The underflow stream consisted mainly of the larger (> 30 w m) granules, while the overflow stream contained only the smaller (< 10 w m) granules. In batch system...
Production and characterisation of gluten-free chestnut sourdough breads DEMIRKESEN, I.; PUCHULU-CAMPANELLA, E.; Kelkar, S.; Campanella, O. H.; Şümnü, Servet Gülüm; Şahin, Serpil (Codon Publications, 2016-01-01) The impact of sourdough amount (20, 40 and 60%) on the rheological behaviour of gluten-free chestnut-rice dough formulations and quality parameters (pH, total titratable acidity, firmness, volume and crumb microstructure) of the corresponding breads was studied. The addition of sourdough led to decreases in complex modulus indicating a softening of the dough samples. Higher levels of sourdough addition had a detrimental effect on the volume and texture of breads. X-ray micro computed tomograph images showed...

Citation Formats

T. Dik and F. Yöndem Makascıoğlu, “Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition,” Journal of the Science of Food and Agriculture, pp. 405–413, 2002, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88528.