METHOD FOR ENRICHING GLUTEN AND STARCH FRACTIONS IN WHEAT FLOUR Russian patent published in 2017 - IPC A21D13/06 A21D13/64 

FIELD: food industry.

SUBSTANCE: method for continuously or semi-continuously enriching gluten and starch fractions in wheat flour is proposed, comprising the stages of: (a) contacting wheat flour with a diluent to produce first dough; (b) subjecting the first dough to deformation at a first pressure, including simple shear flow, rotational flow, and expandable flow, to produce second dough comprising one or more first aggregated gluten fractions; and (c) if required, subjecting the second dough to deformation including shear flow at a second pressure different from the first pressure to produce a composition comprising one or more additionally aggregated gluten fractions and one or more additionally starch-enriched fractions, the moisture content of the dough obtained at stage (a) being 50% or less of the dry weight of the flour, taking into account the flour humidity. Also a devise is proposed, comprising a first means for subjecting first dough at a first pressure to deformation comprising simple shear flow, rotational flow and expandable flow to produce second dough comprising starch and aggregated gluten, and a second means that deforms second dough including shearing flow at a second pressure different from the first pressure to obtain a composition comprising an aggregated gluten-enriched fraction and a starch-enriched fraction, wherein the first means is an extruder, and the second means is a concentric cylindrical-type extruder including an outer cylinder and an inner cylinder, including actuating mechanisms and/or a static mixer, or combinations thereof, or a device comprising two belts acting as actuating mechanisms and moving in one direction with different speeds and at an angle to each other.

EFFECT: invention allows to carry out the process of separating gluten and starch from wheat flour while simultaneously reducing the amount of water used, the amount of energy consumed to remove the water, and reducing the thermal degradation and microbial degradation of gluten protein.

8 cl, 5 dwg, 2 tbl, 5 ex