Recovery of soluble protein from wheat starch factory effluents
1977; Linguagem: Inglês
Autores Tópico(s)
Food composition and properties
ResumoThe production of starch and vital gluten from wheat flour by conventional processes leads to a problem effluent containing up to 11% of the input flour. Soluble protein and residual starch present in this effluent can be successfully recovered using membrane ultrafiltration followed by spray drying to yield a product suitble for use as a gluten substitute in baked goods or as an animal food. The results of a pilot scale investigation of the process at an Australian wheat starch factory are presented and discussed.
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