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Milling of solvent‐extracted wheat, semolina and flour. I.—Effect on endosperm fragmentation and protein shifting
Author(s) -
Kent N. L.,
Evers A. D.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190106
Subject(s) - endosperm , gluten , acetone , chemistry , methanol , fragmentation (computing) , food science , solvent , wheat flour , aqueous solution , wheat gluten , butanol , biology , biochemistry , ethanol , organic chemistry , ecology
The degree of endosperm fragmentation in milled flour and degree of protein shifting in air‐classified fractions were slightly augmented by pre‐milling treatment of Manitoba wheat and milled products with acetone; they were more markedly affected by treatment with methanol if the residual solvent was promptly removed after treatment. In these circumstances, gluten could be recovered from the flour. Methanol, acting upon wheat, semolina or flour for extended periods of time, had a deleterious effect on the protein, severely reducing endosperm fragmentation and preventing the recovery of recognisable gluten from the milled flour; aqueous butanol had a similar effect.