Production of Starch with Very Low Protein Content from Soft and Hard Wheat Flours by Jet Milling and Air Classification
C. Létang, Marie‐Françoise Samson, T.‐M. Lasserre, Marc Chaurand, J. Abécassis
Cereal Chemistry
Abstract
ABSTRACT Jet milling is a fluid energy impact‐milling technique generally used for the ultrafine reduction of higher value materials. The efficiency of jet milling combined with air classification appears very efficient to separate starch from other wheat flour aggregate components and to produce wheat starch with very low residual protein content. Indeed, residual protein content of the starch‐rich fraction can be reduced to <2% db with a series of successive grinding and air classification operations. Lipid and pentosan contents were also reduced in the starch‐rich fraction. Nevertheless, jet milling cannot eliminate grinding differences observed between different types of wheat. Wheat hardness continues to have an effect on milling and classification yields and on the composition of air classification fractions. To obtain starch‐rich fraction with only 2% protein content, hard wheat flour required a series of at least five grinding steps, whereas only three steps are necessary for soft wheat flour. Under these conditions, hard wheat flours give 24% mass yield with 12% starch damage compared with 39% yield and a low starch damage content (6.4%) for soft wheat flour. These results highlight new prospects for the development of cereal flours, especially soft wheat flours.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
hard wheat flour requires series of at least five grinding steps
“To obtain starch-rich fraction with only 2% protein content, hard wheat flour required a series of at least five grinding steps, whereas only three steps are necessary for soft wheat flour.”
hard wheat flours gives 24% mass yield with 12% starch damage
“Under these conditions, hard wheat flours give 24% mass yield with 12% starch damage compared with 39% yield and a low starch damage content (6.4%) for soft wheat flour.”
soft wheat flour requires series of at least three grinding steps
“To obtain starch-rich fraction with only 2% protein content, hard wheat flour required a series of at least five grinding steps, whereas only three steps are necessary for soft wheat flour.”