Optimal methods of obtaining gluten and starch from wheat and their use

Abstract

For the rational and effective use of wheat grain grown in the country, the article presents overview materials and statistics on the use of products of deep processing of wheat grain in Kazakhstan. Data on the main technologies for obtaining gluten and starch are also presented, raw materials are selected, and its technological properties are determined. To establish production, optimal parameters for obtaining starch and gluten were developed and data on their use were presented.

Keywords

• gluten
• starch
• fractions
• flour
• deep processing
• optimal methods
• soaking