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Starch Losses in Dry Milling of Wheat. The Australian Experience
Author(s) -
Batey I. L.,
Ryde North
Publication year - 1985
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.19850370405
Subject(s) - starch , gluten , wet milling , extraction (chemistry) , wheat flour , wheat starch , food science , agronomy , materials science , chemistry , biology , chromatography , metallurgy
Samples of wheat and flour collected from 18 commercial mills located in all states of Australia have been analyzed for their starch contents. The results ranged from 60.1 to 67.7% and 73.1 to 81.0%, respectively, for the wheats and the corresponding flours. The percentage of the original wheat starch which was recovered in the flour was determined for each mill. These recoveries were in the range 90.9 to 97.1%, with a mean value of 93.7%. The recovery of starch varied considerably amongst samples having the same extraction rate, suggesting that the starch recovery was influenced by other factors such as wheat variety and growing conditions, as well as the extraction rate. With an average starch loss of little more than 6% occurring during a dry‐milling process, it is unlikely that a wet‐milling procedure for whole wheat could economically replace the conventional dry‐milling and starch/gluten washing process for the isolation of starch and protein from wheat.