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An energy analysis of the manufacture of wheat starch and related products
Author(s) -
CraftsLighty Anita L.,
Beech Gordon A.,
Ealden Terence N.
Publication year - 1980
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.2740310315
Subject(s) - starch , gluten , raw material , food science , sugar , wheat flour , sucrose , by product , wet milling , chemistry , sugar beet , pulp and paper industry , agronomy , biology , biochemistry , organic chemistry , engineering
A study was made of energy use in the manufacture of wheat starch and related products. The process examined, the Tenstar method, used wheat flour as the raw material for producing the following products: wheat starch in a dry or wet form, dried wheat gluten, a glucose syrup and powdered dextrose. Energy use in the associated flour milling process was also examined. Milling and the transport of wheat and flour accounted for 1.27‐1.31 GJ t −1 dry solids (DS) of each Tenstar product, whereas manufacture required between 4.81‐31.33 GJ t −1 product DS. Wet starch was the least energy intensive product and dried gluten the most energy intensive on this basis. However, the energy inputs to gluten when related to this product's protein content, showed wheat gluten to be a dietary protein source whose production has a very low energy requirement (57.8 GJ t −1 protein). The energy requirements for manufacturing powdered dextrose are similar to reported requirements for refining sucrose from sugar beets, giving an energy ratio (gross calorific energy output: energy input) of 0.53 for dextrose, as compared to 0.49‐0.71 for beet sugar.