Agency:

Agricultural Research Service

December 22, 1998

The invention involves a new method to produce dough strength improvers. The method involves the separation of wheat flour into proteins and starch fractions. Wheat flour is mixed with water to hydrate the flour and form a cohesive batter or dough. The dough is chilled, mixed and washed with chilled ethanol to separate it into protein and starch fractions. The method results in wheat protein fractions equivalent in yield and protein concentration to fractions produced by water washing methods, while reducing water and energy use.

George Harcourt Robertson	Trung K. Cao
USDA, ARS, PWA, WRRC	USDA, ARS, PWA, WRRC
Albany, CA	Albany, CA
(510) 559-5866 / Fax: (510) 559-5777	(510) 559-5661/Fax: (510) 559-5777

Industry Keywords:

extraction, concentration, separation, isolation, food processing, protein, starch, protein fraction, wheat, baking, dough, gluten