METHOD FOR PRODUCING OF GLUTEN FOOD PRODUCT Russian patent published in 2006 - IPC A23J1/12 A21D2/26 

FIELD: flour-milling, distillation and other branches of industry, in particular, process for obtaining of gluten food product which is used as individual protein product or food additive.

SUBSTANCE: method involves obtaining gluten food product containing native gluten by milling grain into flour; kneading dough from flour and water used in the ratio of 100:(50-56); keeping dough in water to full hydration of gluten; washing out and squeezing gluten and performing two-staged drying process: at first sorption stage, mixing crude gluten with flour in the ratio of (5-50):(95-50) and simultaneously grinding, and at second convective drying stage drying resultant powdered product with air heated to temperature of 45-55 C in layer under mixing process, with resultant product being additionally ground after drying. At second convective drying stage, it is advisable that fluidized bed be used as layer to be mixed. Resultant product may be used as food additive designed for improving quality of flour in the case said additive may be produced immediately at flour-milling enterprise or any other enterprise where wheat flour is used, with protein component thereof being discharged as waste.

EFFECT: wider range of natural improvers and simplified process for obtaining of product with increased gluten content.

2 cl, 3 dwg, 3 ex