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A New Process for the Industrial Production of Wheat Starch and Wheat Gluten
Author(s) -
Dahlberg B. I.
Publication year - 1978
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19780300104
Subject(s) - raw material , gluten , wheat gluten , starch , production (economics) , food science , potato starch , wheat flour , pulp and paper industry , mathematics , chemistry , engineering , economics , organic chemistry , macroeconomics
The Alfa‐Laval/Raisio system for production of starch and gluten has the following main characteristics: – Full utilization of the raw material by starting with wheat not with flour and producing products, which are commercially interesting, sending nothing to the sewer. – Total optimization of the process by control of both dry and wet sections meaning superior products and superior yields. – Economical benefits on raw material side meaning better process economy and complete independence from flour millers.