D.S. Kulikov, V.G. Goldstein, V.А. Kovalyonok
All-Russian Research Institute of Starch Products, ul. Nekrasova, 11, pos. Kraskovo, Moskovskaya obl., 140051, Russian Federation
Abstract. Among the products of deep processing of wheat grain such as germ, glucose-fructose syrups, various modifications of wheat starch, crystalline glucose, organic acids, amino acids and bioplastics importance is attached to the output of wheat gluten, one of a few vegetable protein concentrates used in the food industry and as a component of animal feed. In literature sources, there are no specific technological parameters for the dough kneading process from wheat flour for further processing it for starch and gluten. The purpose of the research was to determine the optimal parameters of the technological process of wheat flour preparation for effective separation of its components, which ensures a high yield of gluten. The studies were conducted in accordance with GOST 27839-88 “Wheat flour. Methods of determination of quantity and quality of gluten”. At a ratio of flour to water of 1: 0.81, a water temperature of 41 C, time of dough holding of 35 minutes and an active acidity of water of 6.5, the yield of gluten reaches 10.8% of dry matter (DM) of the flour. With the help of special programs, a mathematical dependence of the yield of wheat gluten on the main parameters of the kneading process and dough holding for further efficient separation of it into the main components was obtained: CVkl (% dry matter of gluten) = -9.1 - 21*e sup(-2.492*m) + 8.9*e sup ( 1.246*m) + 8.99/m sup0.002 + 0.00702*t + 145131 – 2350.15*T / 16584 – 323.38*T + T sup2 , where m is the ratio of the weight of flour to weight of water; T is temperature of the water used for making dough (C).
Keywords: wheat flour; gluten; increase in output; technological parameters.
Author Details: D.S. Kulikov, junior research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); V.G. Goldshtein, Cand. Sc. (Tech.), head of division; V.A. Kovalyonok, D. Sc. (Tech.), leading research fellow.
For citation: Kulikov D.S., Goldstein V.G., Kovalyonok V.А. Influence of Technological Parameters on the Extraction of Wheat Gluten from Flour. Dostizheniya nauki i tekhniki APK. 2017. Vol. 31. No. 12. Pp. 65-67 (in Russ.).