Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved
作者： Anne Van Der Borght , Hans Goesaert , Wim S. Veraverbeke , Jan A. Delcour
DOI: 10.1016/J.JCS.2004.09.008
关键词: Steeping 、 Starch 、 Wheat flour 、 Polysaccharide 、 Fractionation 、 Plant protein 、 Gluten 、 Composition (visual arts) 、 Agronomy 、 Chemistry 、 Food science
摘要: … The most rapid starch drying is provided by a flash dryer. The starch particles are dried instantly and are collected in dust cyclones (Watson, 1967). However, wheat starch, particularly …
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