CA2214329C - Process for producing milled product dough - Google Patents
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- CA2214329C CA2214329C CA002214329A CA2214329A CA2214329C CA 2214329 C CA2214329 C CA 2214329C CA 002214329 A CA002214329 A CA 002214329A CA 2214329 A CA2214329 A CA 2214329A CA 2214329 C CA2214329 C CA 2214329C
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/006—Agglomeration of flour
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- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
Process for the production of a milled product dough, particularly based on wheat, in which a milled product-water mixture undergoes a mechanical treatment leading to the agglomeration of the gluten proteins, accompanied by energy introduction, characterized in that the mechanical treatment of the milled product-water mixture takes place using centrifugal forces.
Description
PROCESS FOR PRODUCING MILLED PRODUCT DOUGH
The invention relates to a process for producing a milled product dough, particularly based on w$eat, ixi which a milled product-water mixture, accom-panied by an energy supply, undergoes a mechanical treatment le2ding to the agglomeration of the gluten proteins.
DTumerous processes are known for the production of doughs from milled pro-ducts, particularly s~-heat milled products. Through the use of a mechanical energy transfer in a mixture of wheat milled product and grater, all these processes aim at forming the characteristic of the gluten-forming wheat proteins and transferring them into a cohesive plastic-elastic mass. var-ious machines have been designed for the mechanical enezgy transfer, inter alia for the production of dough suitable for bread baking kneaders and, since the invention of the "Ghorleywood dough making process" (described in THE BAKERS DIGEST, 1962, pp 52/53, Proceedings of an International Canfer-eace on Bread-Breeding to Baking, 15/1b, 1993, pp 77-83), also mixers.
Such doughs are~maialy produced from one part flour and 0.5 to 0.8 parts water.
The mechanical design of the kneader has in the course of time been aimed at transferring the kneading energy necessary for dough formation in a minimum time. This led to the pioneering invention of the use of mixers for energy transfer. It is possible with high-efficiency kneaders and mixers to transfer the energy necessary for the complete development of the gluten structure in less than 2 minutes. For the development of the gluten structure in the dough optimum for bread baking and on which depend the mechanical processability of doughs, as well as the volume and porosity of the bakery goods, approximately 11 Wh/kg are required. Through the energy absorption of the dough, whereof part is absorbed for gluten structure formation by the stretching and squeezing of the gluten films and strands formed, as a function of the solids concentration, the energy transfer leads to a temperature rise of the dough of approximately 10°K. Although the energy absorbed by the total mass is expressed in the temperature increase, it does not reveal which proportion thereof is used for agglomerating the gluten proteins by molecular crosslinking.
xt is of decisive importance for energy transfer that although. it is caused i by the tool (e. g. kneading helix, mixing disk), it is only directly partly brought about by it. Most of the energy transfer takes place through the indirect action of the starch grains in the dough. Driven by the kneading tool, which permanently changes the position of the starch grains, the latter act as the smallest kneading tools. They stretch and squeeze the gluten film forming between them, so that as a result of the sequence of chemical crosslinking of the gluten protein molecules, a plastic-elastic network is formed, which encloses the starch granules in a homogeneously distributed manner. The total mass is the dough. The starch granules fulfil their functions as an intermediary for the energy transfer as a function of the flour-water ratio of the mixture with a differing intensity (W. Bashuk "Wheat - Production, Properties and Quality", 1994, pp 179-204). With an increasing water fraction there is a decrease in the intensity of their action on the energy transfer. This is more particularly of interest in conjunction with dough formation, which precedes the separation of the wheat starch and gluten. In recent processes, this takes place under conditions which, compared with Boughs for pastries, are particularly characterized by a much lower solids concentration. They make use of the finding that for starch-gluten separation, the gluten proteins need not be agglomerated to the extent necessary for baking Boughs.
An object of the invention is to provide a process of the aforementioned type which makes it possible to achieve an effective gluten agglomeration comparable to the production of Boughs with kneaders in a continuous mass flow, which comprises the milled product and water and from said solids fraction, after dough formation, starch and gluten can be produced.
According to the invention this object is achieved in that the mechanical treatment of the milled product-water mixture takes place using centrifugal forces.
According to an aspect of the present invention there is provided a process for producing a milled product dough, in which a milled product-water mixture, accompanied by an energy -2a-supply, undergoes a mechanical treatment leading to the agglomeration of the gluten proteins, characterized in that the mechanical treatment of the milled product-water mixture takes place using centrifugal forces.
In a preferred embodiment of the invention, the mixing of the milled product and water and/or the centrifugal treatment takes place continuously.
Alternatively, the mixing of the milled product and water and/or the centrifugal treatment can take place discontinuously.
The invention relates to a process for producing a milled product dough, particularly based on w$eat, ixi which a milled product-water mixture, accom-panied by an energy supply, undergoes a mechanical treatment le2ding to the agglomeration of the gluten proteins.
DTumerous processes are known for the production of doughs from milled pro-ducts, particularly s~-heat milled products. Through the use of a mechanical energy transfer in a mixture of wheat milled product and grater, all these processes aim at forming the characteristic of the gluten-forming wheat proteins and transferring them into a cohesive plastic-elastic mass. var-ious machines have been designed for the mechanical enezgy transfer, inter alia for the production of dough suitable for bread baking kneaders and, since the invention of the "Ghorleywood dough making process" (described in THE BAKERS DIGEST, 1962, pp 52/53, Proceedings of an International Canfer-eace on Bread-Breeding to Baking, 15/1b, 1993, pp 77-83), also mixers.
Such doughs are~maialy produced from one part flour and 0.5 to 0.8 parts water.
The mechanical design of the kneader has in the course of time been aimed at transferring the kneading energy necessary for dough formation in a minimum time. This led to the pioneering invention of the use of mixers for energy transfer. It is possible with high-efficiency kneaders and mixers to transfer the energy necessary for the complete development of the gluten structure in less than 2 minutes. For the development of the gluten structure in the dough optimum for bread baking and on which depend the mechanical processability of doughs, as well as the volume and porosity of the bakery goods, approximately 11 Wh/kg are required. Through the energy absorption of the dough, whereof part is absorbed for gluten structure formation by the stretching and squeezing of the gluten films and strands formed, as a function of the solids concentration, the energy transfer leads to a temperature rise of the dough of approximately 10°K. Although the energy absorbed by the total mass is expressed in the temperature increase, it does not reveal which proportion thereof is used for agglomerating the gluten proteins by molecular crosslinking.
xt is of decisive importance for energy transfer that although. it is caused i by the tool (e. g. kneading helix, mixing disk), it is only directly partly brought about by it. Most of the energy transfer takes place through the indirect action of the starch grains in the dough. Driven by the kneading tool, which permanently changes the position of the starch grains, the latter act as the smallest kneading tools. They stretch and squeeze the gluten film forming between them, so that as a result of the sequence of chemical crosslinking of the gluten protein molecules, a plastic-elastic network is formed, which encloses the starch granules in a homogeneously distributed manner. The total mass is the dough. The starch granules fulfil their functions as an intermediary for the energy transfer as a function of the flour-water ratio of the mixture with a differing intensity (W. Bashuk "Wheat - Production, Properties and Quality", 1994, pp 179-204). With an increasing water fraction there is a decrease in the intensity of their action on the energy transfer. This is more particularly of interest in conjunction with dough formation, which precedes the separation of the wheat starch and gluten. In recent processes, this takes place under conditions which, compared with Boughs for pastries, are particularly characterized by a much lower solids concentration. They make use of the finding that for starch-gluten separation, the gluten proteins need not be agglomerated to the extent necessary for baking Boughs.
An object of the invention is to provide a process of the aforementioned type which makes it possible to achieve an effective gluten agglomeration comparable to the production of Boughs with kneaders in a continuous mass flow, which comprises the milled product and water and from said solids fraction, after dough formation, starch and gluten can be produced.
According to the invention this object is achieved in that the mechanical treatment of the milled product-water mixture takes place using centrifugal forces.
According to an aspect of the present invention there is provided a process for producing a milled product dough, in which a milled product-water mixture, accompanied by an energy -2a-supply, undergoes a mechanical treatment leading to the agglomeration of the gluten proteins, characterized in that the mechanical treatment of the milled product-water mixture takes place using centrifugal forces.
In a preferred embodiment of the invention, the mixing of the milled product and water and/or the centrifugal treatment takes place continuously.
Alternatively, the mixing of the milled product and water and/or the centrifugal treatment can take place discontinuously.
According to the invention, the m;,,c;ng of milled product and water and the centrifugal treatment take place in a residence time of I to 30 minutes.
The invention also proposes that the mixing of milled product and water and the centrifugal treatment take place in a residence time of approx-imately 5 minutes.
According to another embodiment of the invention, the milled product dough is div3.ded up into product flows and the latter are refined or degummed with process water.
According to the invention, the total residence time, starting with the ~x;ng of the milled product and water up to the degu~afa.g of the product flows with process w~ ter, under the process conditions, is shorter than the generation tire of lactic acid bacteria.
According to the invention a milled product-water mixture having a dry mass fraction of milled product of 10 to 50 wt.~ is used.
According to the invention a miLLed product-water mixture having a dry mass fraction of milled product of,l0 to 25 wc.% is used.
It is possible to use a gilled product-Water mixture with a dry mass frac-tion of milled product of approximately 17.5 wt.%.
According to the invention, it is possible to ase a milled product-water mixture with a dry mass fraction of milled product of approximately 25 wt.%.
The centrifugal treatment takes place in a decanting centrifuge.
According to the invention a J.a.quid overflow is separated and it contains parts of the soluble mass of the milled product.
According to another embodiment of the invention, apart from parts of the soluble mass from the milled product, the overflow also. contains solid fractions and hydrocolloids from the dough formed.
According to the invention the overflow is recycled together with the suspension and dispersion of the milled product particles.
According to the invention, the overflow is in countesflow to the degunming of the product flows and the separation of the dough in the product flows.
The overflow from the centrifugal treatment contains a dissolved substance conCeatration of 3 to 7 wt. X.
According to the invention the overflow from the centrifugal. treatment contains a dissolved substance concentration of approximately 6 wt.%.
Wheat flour can be used as the milled product.
In addition, a bran-containing milled product is prepared, prior to centri-fugal treatment the bran is screened wet from the milled product-water mixture and the screen underflow undergoes a centrifugal treatment.
According to the invention the twilled. product is constituted by a wholemeal milled product.
According to another embodiment of the invention, use is made of a milled product produced with a hammer mill.
The invention also proposes that use is made of a milled product produced with an ultra--rotor or the Ltke.
The phptate contained in the screened bran, under the action of the phytase of the milled product is decomposed to the enzyme optimum after setting the pH-value and temperature.
According to the invention the pH-value setting takes place by means of a microbiological lactic acid formation in the wet bran.
Finally, according to the invention, gluten and starch are obtained from the twilled prodact dough.
The invention is based on the surprising finding that it is possible to drain suspensions (dispersions) from flour and water in decanting centrifuges, that whilst maintaining a suitable residence time for the gluten agglomeration necessary for the subsequent separation of starch and gluten to take place in the main mass fraction of the insoluble solids. The mass passing out of the decanting centrifuge at the underflow takes on a dough-like consistency under the separation conditions characteristic for the process control and which are set by the solids concentration in the mass flow, as well as the speed and differential speed of the decanting drum and screw.
The starch is homogeneously dispersed in the gluten therein. The choice of solids concentration determines the ratio of the dough volume flow and the suspending agent flow, in which occur in dissolved form parts of the soluble flour mass. This ratio is decisive for the filling level of the dough formation zone and is decisive for gluten agglomeration or structure formation in conjunction with the choice of the other setting parameters.
the suspension is drained in such a gay that there is a separation of starch grains and the gluten proteins enveloping Lhem. Thus, under the action of centrifugal force, the mass is highly compacted. As a result of the advance of the mass particularly along the cone of the decanting drug and which is caused by the decanting screw:, there is a local displacement of the starch grains in the compacted mass. This process is to be compared with that occurring when kneading. It can take place in the vicinity of the outlet from the decanter, where the maximum drainage level is reached, under a solids concentration (%~% 50%) comparable to dough kneading. Thus, under the indirect action of the starch grains, the energy necessary for its agglomeration and structure formation are transferred into the gluten_ Compared Grith the energy transfer in the kneading process using mixers and kneaders, this type of energy transfer is characterized in. that with it there is a mach lo~rer relative mass transfer. Thus, for dough formation under centrifugal force action, it has much lower energy costs, based on gluten agglomeration. In connection with higher effectiveness with respect to gluten agglomeration, the energy costs are similar to those occurring with dough formation using perforated disk mixers and homogenizers. Based on the total mass flow in the decanting centrifuge, for the dough formation tirocess, including the separation of an overflow, use is made of ~ to $
Su'h/kg mass. Of the latter only a fraction is used for the actual gluten agglomeration. The mass flow in the overflow can be ~ 0 kg/h.
It is advantageous for this process that on dr3ln~ the suspension part of the~soluble mass can pass from the flour and parts of the hydrated pento-sans together w~.th the secondary starch into the overflow. This is the prerequisite for the second objective of the invention of separating the dissolved soluble constituents of the flour from insoluble constituents.
The dissolved constituents can be enx~iChed by recycling the volume flow freed from the solids fraction so that there is a solution with a dry mass content of 6%.
Eiccording to the invention the formation of dough, preferably,a wheat flour dough, more particularly used for producing wheat starch and gluten from wheat trilled products, such as light or wholemeal flours, which precedes .
the production of wheat starch and gluten, through the agglomeration of the gluten in a new form is such that the energy transfer necessary far gluten agglomeration and which conventionally takes place through kneading or mixing a flour-water mixture in a ratio of 1 part flour to ~ 1 part water, takes place with a ccu.ch higher, diluted flour-water mixture (ratio of 1 part flour to » 1 part water) under the action of centrifugal forces.
This dough formation simultaneously achieves the further objective of transforming the process water control of the w$eat starch produ.ctioa process in such a way that the soluble constituents of the wheat flour before and during dough formation and during the subsequent separation of the dough are dissolved in the product flows. The aim of this dissolving 3.s to bring into the form of a solution. the soluble substances during the centrifugal separation of the dough formi-ng froui the insoluble. solids and during the centrifugal separation of the dough diluted with process water as a supernatant product (overflow). .The solution is so concentrated by the counterfiow and recycling of the process.water C6% dry maws content), that bet~teen the concentration of the overflow from dough formation and the mass to be dissolved for the dissolving process there is.ao longer any usable concentration gradient.
As the iaventioa more particularly relates to a further development of more modern process engineering for wheat starch and gluten production, details are given hereinafter of the relevant prior art to the extent that it is necessary for the uaderstaading of the invention. In this conn.ectioa it is pointed out beforehand that for the separation of the gluten from the starch it is merely important that the gluten structure has evolved in an optima manner in view of the separating procedure and the attainable gluten yield_ For fulfilling these taro criteria the Martin process can be used for comparison purposes.
More recent developments in process engineering is wheat starch factories are characterized by two ~=tal advances. They consist of the agglomeration of the gluten with continuously operating mixers (perforated disk mixers, toothed disk mi.lls), as csell as homogenizers and the centrifugal separation of the gluten from the starch with decanters or liquid cyclones (Schriften-reihe des Bundesministers fur Ernahrung, Landwirtschaft and Forsten, Reihe A. dngewandte Wissenschaft - Sonderheft -, Taguagsband 2. Symposium Nach-wachsende Rohstoffe - Perspektiven fur die Chemie, 5/6 May 1993, Frankfurt, 1993, pp IIS-I44). These developments have.led to a replacement of the Martin process, which has been the mast important process for many years, in which the starch is separated from the gluten by washing a dough from flour and water in washing equiputent. The dough is formed beforehand by mixing with water in a kneader anal the gluten, as described previously for the formation of doughs for 'bread baking, is agglomerated by the lmeading process.
Although the agglomeration of the gluten is the essential pre-requisite for its separability from the starch by washing out, the washing process is not restricted to the dough mass. This was proved by the development of the batter process (R. L. Whistler/E.F.
Paschall "Starch: Chemistry and Technology". vol. 2 "Industrial Aspects", 1967, pp 55-61), in which a soft dough, accompanied by the addition of water, in a centrifugal pump is broken down into smaller dough parts, which can be washed out via screens without significant gluten losses. This finding was of fundamental _ g -significance with respect to centrifugal separation methods for the development of the novel agglomeration process, because a prerequisite of centrifugal separation in decanters and liquid cyclones is that the mass to be separated is supp7.ied thereto in pumpable foz~n.
For this purpose e.g. a highly viscous dough, similar to that in the batter process, can be transformed into a pumpable dispersion by adding water.
However, this procedure geed not be adopted, because the gluten can also be agglomerated with mixers and homogenizers. Agglomeration essentially takes place by the friction of the mass, where the starch grains, unlike when kneading and l3fX~ng, can only evolve their indirect action to a reduced extent. The extent of the agglomeration is dependent on the attainable friction of the gluten, which inter olio can be influenced to a certain extent by the df,spersion concentration.
The use of this procedure represents a c~jor advance, because Lhe binding of starch and gluten production to dough formation via headers had long prevented the construction of large wheat starch factories. Therefore processes have lung been sought with r~;iich the gluten agglomeration can take place continuously is large mass flows. A. process engineering solution has been found is that mixtures of flour and water w~.th a solids concentra-tion of approximately 3S to 40% are initially thoroughly mixed in a con-tinuously functioning mixer with a passage time of only a few seconds, giving a partial agglomeration of the gluten. The exiting mass is then pumped through the valve of a homogenizer. A farther energy transfer into the gluten takes place is the valve gap. The resulting dough-like mass is pumped into a container, whose volume is such that the mass has a certain rest time for further gluten agglomeration. In preparation for centrifugal separation of the gluten from the starch, the. mass is then diluted with water.
Compared with the washing out of the dough, centrifugal. separation leads to a different subdivision of the mass constituents. Whereas in the case of washing out, the gluten forms a purified substance fraction and the starch together wfth the insoluble gums a second fraction suspended in the process water, in the case of centrifugal separations there is a relatively pure _ g _ primary starch fraction and also a fraction in which the gluten, secondary starch anal gums are concentrated.
the essential advantage of centrifugal separation compared with washing out is that the main mass., 3.e. the primary starch, is separated in seconds from the dilute dispersion, whereas the same process in the case of washing out takes up to 30 minutes. This shortening of the residence time of the mass is the separation system, together with the solids and water mass present per time unit in the overall system and which is roughly 20 times shorter compared with the Martin process, is very advantageous for the con-trol of the process mater and its pH-value.
Using decanters it is possible to break down the dispersion by suitable dilution into three solids-containing fractions. This is particularly advantageous for the necessary degu~ing of the gluten, because in this way the gluten-containing fraction is freed both from solids and dissolved substances. The process water flow is used partially for the dilution of the dispersion prior to decanting- Tnns, in the case of a constant mass flow in the process water, it is possible to set a constant concentration of dissolved substances of 3.0 to 3.3%. It is not possible to achieve a higher concentration in the process water due to the given product parities, so that as a result the process water volume flow is fixed which is to be treated as ~~ste water.
A decisive increase in the process e.~ater concentration for reducing the waste water volume presupposes that the floor dry mass undergoes a com-pletely different preparation. Apart from the new gluten agglomeration in flour-water mixtures under the influence of a centrifugal force, this represented the further objective of the invention.
'With regards to the first objective it is pointed out that compared with gluten agglomeration in doughs with a relatively high. solids concentration (~~ 50%) with kneaders and mixers, ~~ich takes place in a single stage, gluten agglomeration in masses with smaller solids concentrations (~ 40%) suffers from the disadvantage that it involves the stages of mixing high pressure dispersion and leaving to stand. Each of these stages, as a func-- IO -lion of the characteristics of the gluten and its formation, under the process conditions has a clearly defined influence on the separabiLi.ty of starch and gluten, as w-e11 as the gluten yield. These three stages are much more difficult to catch to one another and control than gluten forma-tion in a single stage by kneading a solid dough. This led to the afore-taentioned set problem of the invention.
The advantages of the invention are in particular that the fresh water requirement can be considerably reduced for wheat starch and gluten produc-tion compared with the prior art. This results from the process-character-izing concentration of the process water via dough formation from a flour-w-ater mixture under the influence of centrifugal forces. The concentrated process water can be directly disposed of ~-ithout evaporation as a f eed-stuff. Thus, it is possible to completely save the otherwise necessary evaporation costs or the costs for other disposal processes, such as sprin-kling and aerobic-anaerobic fermentation. For the case of evaporation the resulting costs are only half those of the prior art_ The economic advantages obtainable are vezy considerable compared with prior art wheat starch and gluten production processes. T'ney are in part due to the security in the operation of plants attainable with the novel dough forma-tion, which leads to constant. dough characteristics.
The invention is described in greater detail hereinafter relative to exemplified embodiments.
Both the examples explain the partial stages of the invention with which they deal. In connection with the ex.aaples it is pointed out that the mass balances given can be made variable so that the fractions of the mass passing into solution and continuously removed from the process can be higher or lower than described in the examples. this variability is a characteristic of the invention and is associated with the obJective of obtaining the traxi.mum sol able substance concentration from the trilled wheat products in the process water.
The examples tderely serve to illustrate the invention without dealing with the process eagW Bering details. Thus, e.g. the in~eed points for the fresh water are to be understood as only ane of the possibilities_ The feeding in counterflow of the process water resulting from the washing of the end products advantageously takes place during the dilution of the dough prior to its separation into the product flows. The infeed points are so chosen. in order to describe the complex process in a readily comprehen-sible form with respect to the mathematical examples.
The embodiments are rearoduced in the drawings by means of statistic mass balances.
Fig. 1 is a flow chart of a first example of the invention.
Fig. 2 is a flow chart of a second example of the invention.
Example 1 Into a tank with stirrer'(fig. 1) continuously and based ou the dry mass, are added 15,028 kg/h of wheat flour with a random ash content. ~e flour comprises 14,126 kg insoluble mass (1H) and 902 kg soluble mass tSM). In the tank a large part of the soluble fraction of the flour is dissolved by suspending the flour particles with cvnaterflow, recycled process water.
The process water control takes place.in such a way that the concentration of the soluble product is the process water is 6%. The process water mass is such that a water mass of 80,721 kg/h is continuously fed through the tank and this contains 5,153 hg/h SH of which x,251 kgJh is from the pro-cess water cycle and 902 kg/h frog the flour. The requisite total mass (Tri) is 100,000 kg/h for a constant mass flow. After wetting and extracting the flour particles and whilst taking-account of the physicochemical character-istic thereof, the TM is partly a suspension and partly a dispersion and in it the gluten proteins although completely wetted are only slightly chem--icalLy crosslinked, which is decisive for their subsequent aggloraeratioa and the plastic-elastic structural characteristics dependent thereon_ The TM is continuously passed throagh a first decanting centrifuge for dough formation and in crhich, accompanied by a corresponding choice of the process parameters, gluten agglomeration takes place under the action of centrifugal and shear forces. For the present example it is assumed that the total solids are discharged from the decanter underflow, whereas only the process water to be returned to the cycle eaters the overflow. However, in reality this is not the case, 'because here part of the gums anal second-ary starch can already be discharged in this process stage.
In the example 33,196 kg/h of flpugh are discharged from the underflow and 66,804 kg/h of process w-ater appear in the overflow. 30,1k2 kg/h of the process water are used for diluting the dough passed into a second decan-ting centrifuge for separating the dough mass into priaary starch, gluten and secondary starch. 36,662 kg/h of process water are recycled. After separation 30,142 kg/h of process water pass into the overflow and are also recycled.
The total process c~2ter mass for all the decanting stages is 66,804 kg/h, whereof 6,750 kg/h are frog the circuit. Normally said process water frac-tion is evaporated. In the example, the process water mass contains 405 kg/h SM. Thus, based on the total 902 kg/h SM used, approximately 45%
of the soluble floor mass are removed continuously from the process via the concentrated process water.
As the separation removes frog the process a total mass of 33,196 b;g/h, consisting of 17,926 kg/h water (WM) and 1,144 kg/h SM, together with 14,126 kg/h IM, a corresponding mass must be continuously resupplied to the process. This takes place through the addition of float consisting of 1k,126 kg IM and 902 1~ SH. Thus, in the example, with the product flow are discharged 242 l~g/h more than are introduced via the flour. For com-pensating this balance fresh water is passed is counterflow to the products and in this way 648 kg/h Sn are concentrated in 17,926 kg/h Wl~i.
The total mass of this process water flow is 18,574 kg/h, which are contin-uously recycled in the container with the flour. In order that 100,000 kg/h can be constantly delivered therewith, a further 6,3k5 kg/h WM must be supplied and in the example this takes place upstream of the tank. Flowever, is the real process this water is normally concomitantly used on washing out the end products, so that is fact a larger fraction than given here of soluble mass i.s recycled. Correspondingly a larger fraction of IM can be removed from the process.
The residence time of the mass in the tank is between 1 and 30 minutes, as a function of the process design. This also provides the basis for the volume of the tank, respectively its design as a mixing and stirring tool, through which the total mass, ass~ed to be 100,000 kg/h for the tBathemat-ical example, is continuously delivered with a constant mass flow.
The mixing of flour and water can take place in the range of 10 to 40%
solids concentration. The process undergoes a technical optimum in. the 25% solids concentration range. 1n the upper solids concentration range, the decanting centrifuge merely serves as a dough formation machine. The higher. the solids concentration and the shorter the mixing time, the shor-ter the residence time of the process water flow to be used for wetting the gluten proteins and dissolving the soluble mass. The residence time, in conjunction with the process water to be continuously removed from the system and its replacement can be chosen so that it is shorter than the generation time for the microorganisms passing via the raw material into the process water flow.
Exam~tile 2_ 15,028 kg/h of milled wheat product are, based on the dry mass, continu-ously fed into a tank with stirrer (fig. 2). The milled product consists of 13,826 kg insoluble pass (IM) and 1,202 kg soluble mass (SM). As described is the first example, a considerable proportion of the soluble fraction of the milled product is dissolved in the process water. the process water mass is such that through the tank is continuously delivered a water mass (WM) of 80,721 kg/h, w~ ich contains 5,152 kg/h SM obtained in a proportion of 3,950 kg/h from the process scoter circuit and 1,202 kg/h from the milled product.. The delivered total mass (TM) for a constant mass flow is 99,700 kg/h. The fibres are separated by wet screening from the suspension/
d3.spersioa in a first process stage. Thus, from the process are contin-ously removed 10,594. kg/h of mass consisting of 2,705 kg/h Iri, 473 kg/h SM
and 7,416 kg/h WIi.
The total mass freed from the fibres is continuously passed through a first decanting centrifuge for dough formation purposes, as described in the first example. In the same 26,13k kg/h TM are separated as dough and there are 62,791 kg/h TM in the overflow. These two mass flows are so further treated that on deg~i.ng ate product flows 14,113 kg/h WM are supp3ied in counterflow and, after degumming, this represents 487 kg/h SM, so that in all 14,599 kg/h TM are recycled for mixing the milled product with the process water flow. 5,246 kg/h TM are continuously removed from the system as concentrated solution. To the process water circuit are additionally supplied 12,347 kg/h Wti as fresh water, is order to maintain the TM of 99,700 kg/h.
The invention also proposes that the mixing of milled product and water and the centrifugal treatment take place in a residence time of approx-imately 5 minutes.
According to another embodiment of the invention, the milled product dough is div3.ded up into product flows and the latter are refined or degummed with process water.
According to the invention, the total residence time, starting with the ~x;ng of the milled product and water up to the degu~afa.g of the product flows with process w~ ter, under the process conditions, is shorter than the generation tire of lactic acid bacteria.
According to the invention a milled product-water mixture having a dry mass fraction of milled product of 10 to 50 wt.~ is used.
According to the invention a miLLed product-water mixture having a dry mass fraction of milled product of,l0 to 25 wc.% is used.
It is possible to use a gilled product-Water mixture with a dry mass frac-tion of milled product of approximately 17.5 wt.%.
According to the invention, it is possible to ase a milled product-water mixture with a dry mass fraction of milled product of approximately 25 wt.%.
The centrifugal treatment takes place in a decanting centrifuge.
According to the invention a J.a.quid overflow is separated and it contains parts of the soluble mass of the milled product.
According to another embodiment of the invention, apart from parts of the soluble mass from the milled product, the overflow also. contains solid fractions and hydrocolloids from the dough formed.
According to the invention the overflow is recycled together with the suspension and dispersion of the milled product particles.
According to the invention, the overflow is in countesflow to the degunming of the product flows and the separation of the dough in the product flows.
The overflow from the centrifugal treatment contains a dissolved substance conCeatration of 3 to 7 wt. X.
According to the invention the overflow from the centrifugal. treatment contains a dissolved substance concentration of approximately 6 wt.%.
Wheat flour can be used as the milled product.
In addition, a bran-containing milled product is prepared, prior to centri-fugal treatment the bran is screened wet from the milled product-water mixture and the screen underflow undergoes a centrifugal treatment.
According to the invention the twilled. product is constituted by a wholemeal milled product.
According to another embodiment of the invention, use is made of a milled product produced with a hammer mill.
The invention also proposes that use is made of a milled product produced with an ultra--rotor or the Ltke.
The phptate contained in the screened bran, under the action of the phytase of the milled product is decomposed to the enzyme optimum after setting the pH-value and temperature.
According to the invention the pH-value setting takes place by means of a microbiological lactic acid formation in the wet bran.
Finally, according to the invention, gluten and starch are obtained from the twilled prodact dough.
The invention is based on the surprising finding that it is possible to drain suspensions (dispersions) from flour and water in decanting centrifuges, that whilst maintaining a suitable residence time for the gluten agglomeration necessary for the subsequent separation of starch and gluten to take place in the main mass fraction of the insoluble solids. The mass passing out of the decanting centrifuge at the underflow takes on a dough-like consistency under the separation conditions characteristic for the process control and which are set by the solids concentration in the mass flow, as well as the speed and differential speed of the decanting drum and screw.
The starch is homogeneously dispersed in the gluten therein. The choice of solids concentration determines the ratio of the dough volume flow and the suspending agent flow, in which occur in dissolved form parts of the soluble flour mass. This ratio is decisive for the filling level of the dough formation zone and is decisive for gluten agglomeration or structure formation in conjunction with the choice of the other setting parameters.
the suspension is drained in such a gay that there is a separation of starch grains and the gluten proteins enveloping Lhem. Thus, under the action of centrifugal force, the mass is highly compacted. As a result of the advance of the mass particularly along the cone of the decanting drug and which is caused by the decanting screw:, there is a local displacement of the starch grains in the compacted mass. This process is to be compared with that occurring when kneading. It can take place in the vicinity of the outlet from the decanter, where the maximum drainage level is reached, under a solids concentration (%~% 50%) comparable to dough kneading. Thus, under the indirect action of the starch grains, the energy necessary for its agglomeration and structure formation are transferred into the gluten_ Compared Grith the energy transfer in the kneading process using mixers and kneaders, this type of energy transfer is characterized in. that with it there is a mach lo~rer relative mass transfer. Thus, for dough formation under centrifugal force action, it has much lower energy costs, based on gluten agglomeration. In connection with higher effectiveness with respect to gluten agglomeration, the energy costs are similar to those occurring with dough formation using perforated disk mixers and homogenizers. Based on the total mass flow in the decanting centrifuge, for the dough formation tirocess, including the separation of an overflow, use is made of ~ to $
Su'h/kg mass. Of the latter only a fraction is used for the actual gluten agglomeration. The mass flow in the overflow can be ~ 0 kg/h.
It is advantageous for this process that on dr3ln~ the suspension part of the~soluble mass can pass from the flour and parts of the hydrated pento-sans together w~.th the secondary starch into the overflow. This is the prerequisite for the second objective of the invention of separating the dissolved soluble constituents of the flour from insoluble constituents.
The dissolved constituents can be enx~iChed by recycling the volume flow freed from the solids fraction so that there is a solution with a dry mass content of 6%.
Eiccording to the invention the formation of dough, preferably,a wheat flour dough, more particularly used for producing wheat starch and gluten from wheat trilled products, such as light or wholemeal flours, which precedes .
the production of wheat starch and gluten, through the agglomeration of the gluten in a new form is such that the energy transfer necessary far gluten agglomeration and which conventionally takes place through kneading or mixing a flour-water mixture in a ratio of 1 part flour to ~ 1 part water, takes place with a ccu.ch higher, diluted flour-water mixture (ratio of 1 part flour to » 1 part water) under the action of centrifugal forces.
This dough formation simultaneously achieves the further objective of transforming the process water control of the w$eat starch produ.ctioa process in such a way that the soluble constituents of the wheat flour before and during dough formation and during the subsequent separation of the dough are dissolved in the product flows. The aim of this dissolving 3.s to bring into the form of a solution. the soluble substances during the centrifugal separation of the dough formi-ng froui the insoluble. solids and during the centrifugal separation of the dough diluted with process water as a supernatant product (overflow). .The solution is so concentrated by the counterfiow and recycling of the process.water C6% dry maws content), that bet~teen the concentration of the overflow from dough formation and the mass to be dissolved for the dissolving process there is.ao longer any usable concentration gradient.
As the iaventioa more particularly relates to a further development of more modern process engineering for wheat starch and gluten production, details are given hereinafter of the relevant prior art to the extent that it is necessary for the uaderstaading of the invention. In this conn.ectioa it is pointed out beforehand that for the separation of the gluten from the starch it is merely important that the gluten structure has evolved in an optima manner in view of the separating procedure and the attainable gluten yield_ For fulfilling these taro criteria the Martin process can be used for comparison purposes.
More recent developments in process engineering is wheat starch factories are characterized by two ~=tal advances. They consist of the agglomeration of the gluten with continuously operating mixers (perforated disk mixers, toothed disk mi.lls), as csell as homogenizers and the centrifugal separation of the gluten from the starch with decanters or liquid cyclones (Schriften-reihe des Bundesministers fur Ernahrung, Landwirtschaft and Forsten, Reihe A. dngewandte Wissenschaft - Sonderheft -, Taguagsband 2. Symposium Nach-wachsende Rohstoffe - Perspektiven fur die Chemie, 5/6 May 1993, Frankfurt, 1993, pp IIS-I44). These developments have.led to a replacement of the Martin process, which has been the mast important process for many years, in which the starch is separated from the gluten by washing a dough from flour and water in washing equiputent. The dough is formed beforehand by mixing with water in a kneader anal the gluten, as described previously for the formation of doughs for 'bread baking, is agglomerated by the lmeading process.
Although the agglomeration of the gluten is the essential pre-requisite for its separability from the starch by washing out, the washing process is not restricted to the dough mass. This was proved by the development of the batter process (R. L. Whistler/E.F.
Paschall "Starch: Chemistry and Technology". vol. 2 "Industrial Aspects", 1967, pp 55-61), in which a soft dough, accompanied by the addition of water, in a centrifugal pump is broken down into smaller dough parts, which can be washed out via screens without significant gluten losses. This finding was of fundamental _ g -significance with respect to centrifugal separation methods for the development of the novel agglomeration process, because a prerequisite of centrifugal separation in decanters and liquid cyclones is that the mass to be separated is supp7.ied thereto in pumpable foz~n.
For this purpose e.g. a highly viscous dough, similar to that in the batter process, can be transformed into a pumpable dispersion by adding water.
However, this procedure geed not be adopted, because the gluten can also be agglomerated with mixers and homogenizers. Agglomeration essentially takes place by the friction of the mass, where the starch grains, unlike when kneading and l3fX~ng, can only evolve their indirect action to a reduced extent. The extent of the agglomeration is dependent on the attainable friction of the gluten, which inter olio can be influenced to a certain extent by the df,spersion concentration.
The use of this procedure represents a c~jor advance, because Lhe binding of starch and gluten production to dough formation via headers had long prevented the construction of large wheat starch factories. Therefore processes have lung been sought with r~;iich the gluten agglomeration can take place continuously is large mass flows. A. process engineering solution has been found is that mixtures of flour and water w~.th a solids concentra-tion of approximately 3S to 40% are initially thoroughly mixed in a con-tinuously functioning mixer with a passage time of only a few seconds, giving a partial agglomeration of the gluten. The exiting mass is then pumped through the valve of a homogenizer. A farther energy transfer into the gluten takes place is the valve gap. The resulting dough-like mass is pumped into a container, whose volume is such that the mass has a certain rest time for further gluten agglomeration. In preparation for centrifugal separation of the gluten from the starch, the. mass is then diluted with water.
Compared with the washing out of the dough, centrifugal. separation leads to a different subdivision of the mass constituents. Whereas in the case of washing out, the gluten forms a purified substance fraction and the starch together wfth the insoluble gums a second fraction suspended in the process water, in the case of centrifugal separations there is a relatively pure _ g _ primary starch fraction and also a fraction in which the gluten, secondary starch anal gums are concentrated.
the essential advantage of centrifugal separation compared with washing out is that the main mass., 3.e. the primary starch, is separated in seconds from the dilute dispersion, whereas the same process in the case of washing out takes up to 30 minutes. This shortening of the residence time of the mass is the separation system, together with the solids and water mass present per time unit in the overall system and which is roughly 20 times shorter compared with the Martin process, is very advantageous for the con-trol of the process mater and its pH-value.
Using decanters it is possible to break down the dispersion by suitable dilution into three solids-containing fractions. This is particularly advantageous for the necessary degu~ing of the gluten, because in this way the gluten-containing fraction is freed both from solids and dissolved substances. The process water flow is used partially for the dilution of the dispersion prior to decanting- Tnns, in the case of a constant mass flow in the process water, it is possible to set a constant concentration of dissolved substances of 3.0 to 3.3%. It is not possible to achieve a higher concentration in the process water due to the given product parities, so that as a result the process water volume flow is fixed which is to be treated as ~~ste water.
A decisive increase in the process e.~ater concentration for reducing the waste water volume presupposes that the floor dry mass undergoes a com-pletely different preparation. Apart from the new gluten agglomeration in flour-water mixtures under the influence of a centrifugal force, this represented the further objective of the invention.
'With regards to the first objective it is pointed out that compared with gluten agglomeration in doughs with a relatively high. solids concentration (~~ 50%) with kneaders and mixers, ~~ich takes place in a single stage, gluten agglomeration in masses with smaller solids concentrations (~ 40%) suffers from the disadvantage that it involves the stages of mixing high pressure dispersion and leaving to stand. Each of these stages, as a func-- IO -lion of the characteristics of the gluten and its formation, under the process conditions has a clearly defined influence on the separabiLi.ty of starch and gluten, as w-e11 as the gluten yield. These three stages are much more difficult to catch to one another and control than gluten forma-tion in a single stage by kneading a solid dough. This led to the afore-taentioned set problem of the invention.
The advantages of the invention are in particular that the fresh water requirement can be considerably reduced for wheat starch and gluten produc-tion compared with the prior art. This results from the process-character-izing concentration of the process water via dough formation from a flour-w-ater mixture under the influence of centrifugal forces. The concentrated process water can be directly disposed of ~-ithout evaporation as a f eed-stuff. Thus, it is possible to completely save the otherwise necessary evaporation costs or the costs for other disposal processes, such as sprin-kling and aerobic-anaerobic fermentation. For the case of evaporation the resulting costs are only half those of the prior art_ The economic advantages obtainable are vezy considerable compared with prior art wheat starch and gluten production processes. T'ney are in part due to the security in the operation of plants attainable with the novel dough forma-tion, which leads to constant. dough characteristics.
The invention is described in greater detail hereinafter relative to exemplified embodiments.
Both the examples explain the partial stages of the invention with which they deal. In connection with the ex.aaples it is pointed out that the mass balances given can be made variable so that the fractions of the mass passing into solution and continuously removed from the process can be higher or lower than described in the examples. this variability is a characteristic of the invention and is associated with the obJective of obtaining the traxi.mum sol able substance concentration from the trilled wheat products in the process water.
The examples tderely serve to illustrate the invention without dealing with the process eagW Bering details. Thus, e.g. the in~eed points for the fresh water are to be understood as only ane of the possibilities_ The feeding in counterflow of the process water resulting from the washing of the end products advantageously takes place during the dilution of the dough prior to its separation into the product flows. The infeed points are so chosen. in order to describe the complex process in a readily comprehen-sible form with respect to the mathematical examples.
The embodiments are rearoduced in the drawings by means of statistic mass balances.
Fig. 1 is a flow chart of a first example of the invention.
Fig. 2 is a flow chart of a second example of the invention.
Example 1 Into a tank with stirrer'(fig. 1) continuously and based ou the dry mass, are added 15,028 kg/h of wheat flour with a random ash content. ~e flour comprises 14,126 kg insoluble mass (1H) and 902 kg soluble mass tSM). In the tank a large part of the soluble fraction of the flour is dissolved by suspending the flour particles with cvnaterflow, recycled process water.
The process water control takes place.in such a way that the concentration of the soluble product is the process water is 6%. The process water mass is such that a water mass of 80,721 kg/h is continuously fed through the tank and this contains 5,153 hg/h SH of which x,251 kgJh is from the pro-cess water cycle and 902 kg/h frog the flour. The requisite total mass (Tri) is 100,000 kg/h for a constant mass flow. After wetting and extracting the flour particles and whilst taking-account of the physicochemical character-istic thereof, the TM is partly a suspension and partly a dispersion and in it the gluten proteins although completely wetted are only slightly chem--icalLy crosslinked, which is decisive for their subsequent aggloraeratioa and the plastic-elastic structural characteristics dependent thereon_ The TM is continuously passed throagh a first decanting centrifuge for dough formation and in crhich, accompanied by a corresponding choice of the process parameters, gluten agglomeration takes place under the action of centrifugal and shear forces. For the present example it is assumed that the total solids are discharged from the decanter underflow, whereas only the process water to be returned to the cycle eaters the overflow. However, in reality this is not the case, 'because here part of the gums anal second-ary starch can already be discharged in this process stage.
In the example 33,196 kg/h of flpugh are discharged from the underflow and 66,804 kg/h of process w-ater appear in the overflow. 30,1k2 kg/h of the process water are used for diluting the dough passed into a second decan-ting centrifuge for separating the dough mass into priaary starch, gluten and secondary starch. 36,662 kg/h of process water are recycled. After separation 30,142 kg/h of process water pass into the overflow and are also recycled.
The total process c~2ter mass for all the decanting stages is 66,804 kg/h, whereof 6,750 kg/h are frog the circuit. Normally said process water frac-tion is evaporated. In the example, the process water mass contains 405 kg/h SM. Thus, based on the total 902 kg/h SM used, approximately 45%
of the soluble floor mass are removed continuously from the process via the concentrated process water.
As the separation removes frog the process a total mass of 33,196 b;g/h, consisting of 17,926 kg/h water (WM) and 1,144 kg/h SM, together with 14,126 kg/h IM, a corresponding mass must be continuously resupplied to the process. This takes place through the addition of float consisting of 1k,126 kg IM and 902 1~ SH. Thus, in the example, with the product flow are discharged 242 l~g/h more than are introduced via the flour. For com-pensating this balance fresh water is passed is counterflow to the products and in this way 648 kg/h Sn are concentrated in 17,926 kg/h Wl~i.
The total mass of this process water flow is 18,574 kg/h, which are contin-uously recycled in the container with the flour. In order that 100,000 kg/h can be constantly delivered therewith, a further 6,3k5 kg/h WM must be supplied and in the example this takes place upstream of the tank. Flowever, is the real process this water is normally concomitantly used on washing out the end products, so that is fact a larger fraction than given here of soluble mass i.s recycled. Correspondingly a larger fraction of IM can be removed from the process.
The residence time of the mass in the tank is between 1 and 30 minutes, as a function of the process design. This also provides the basis for the volume of the tank, respectively its design as a mixing and stirring tool, through which the total mass, ass~ed to be 100,000 kg/h for the tBathemat-ical example, is continuously delivered with a constant mass flow.
The mixing of flour and water can take place in the range of 10 to 40%
solids concentration. The process undergoes a technical optimum in. the 25% solids concentration range. 1n the upper solids concentration range, the decanting centrifuge merely serves as a dough formation machine. The higher. the solids concentration and the shorter the mixing time, the shor-ter the residence time of the process water flow to be used for wetting the gluten proteins and dissolving the soluble mass. The residence time, in conjunction with the process water to be continuously removed from the system and its replacement can be chosen so that it is shorter than the generation time for the microorganisms passing via the raw material into the process water flow.
Exam~tile 2_ 15,028 kg/h of milled wheat product are, based on the dry mass, continu-ously fed into a tank with stirrer (fig. 2). The milled product consists of 13,826 kg insoluble pass (IM) and 1,202 kg soluble mass (SM). As described is the first example, a considerable proportion of the soluble fraction of the milled product is dissolved in the process water. the process water mass is such that through the tank is continuously delivered a water mass (WM) of 80,721 kg/h, w~ ich contains 5,152 kg/h SM obtained in a proportion of 3,950 kg/h from the process scoter circuit and 1,202 kg/h from the milled product.. The delivered total mass (TM) for a constant mass flow is 99,700 kg/h. The fibres are separated by wet screening from the suspension/
d3.spersioa in a first process stage. Thus, from the process are contin-ously removed 10,594. kg/h of mass consisting of 2,705 kg/h Iri, 473 kg/h SM
and 7,416 kg/h WIi.
The total mass freed from the fibres is continuously passed through a first decanting centrifuge for dough formation purposes, as described in the first example. In the same 26,13k kg/h TM are separated as dough and there are 62,791 kg/h TM in the overflow. These two mass flows are so further treated that on deg~i.ng ate product flows 14,113 kg/h WM are supp3ied in counterflow and, after degumming, this represents 487 kg/h SM, so that in all 14,599 kg/h TM are recycled for mixing the milled product with the process water flow. 5,246 kg/h TM are continuously removed from the system as concentrated solution. To the process water circuit are additionally supplied 12,347 kg/h Wti as fresh water, is order to maintain the TM of 99,700 kg/h.
Claims (26)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for producing a milled product dough, in which a milled product-water mixture, accompanied by an energy supply, undergoes a mechanical treatment leading to the agglomeration of the gluten proteins, characterized in that the mechanical treatment of the milled product-water mixture takes place using centrifugal forces.
2. A process according to claim 1, wherein the mixture of milled product and water and/or the centrifugal treatment takes place continuously.
3. A process according to claim 1, wherein the mixing of the milled product and water and/or the centrifugal treatment takes place discontinuously.
4. A process according to claim 1, 2 or 3, wherein the mixing of milled product and water and the centrifugal treatment take place in a residence time of 1 to 30 minutes.
5. A process according to claim 1, 2, 3 or 4, wherein the mixing of milled product and water and the centrifugal treatment take place in a residence time of approximately 5 minutes.
6. A process according to any of claims 1 to 5, wherein the milled product dough is broken down into product flows, which are degummed with process water.
7. A process according to claim 6, wherein the total residence time, starting with the mixing of the milled product and water and up to degumming of the product flows with process water, is shorter than the generation time for lactic acid bacteria under the process conditions.
8. A process according to any of claims 1 to 7, wherein use is made of a milled product-water mixture With a dry mass fraction of milled product of 10 to 50 wt.%.
9. A process according to any of claims 1 to 8, wherein a milled product-water mixture with a dry mass fraction of milled product of 10 to 25 wt.% is used.
10. A process according to any of claims 1 to 9, wherein a milled product-water mixture with a dry mass fraction of milled product of approximately 17.5 wt.% is used.
11. A process according to any of claims 1 to 9, wherein a milled product-water mixture with a dry mass fraction of milled product of approximately 25 wt.% is used.
12. A process according to any of claims 1 to 11, wherein the centrifugal treatment takes place in a decanting centrifuge.
13. A process according to claim 12, wherein a liquid overflow is separated containing parts of the soluble mass of the milled product.
14. A process according to claim 13, wherein apart from parts of the soluble mass from the milled product, the overflow contains solid fractions and hydrocolloids from the dough formed.
15. A process according to claim 13 or 14, wherein the overflow is recycled together with the suspension and dispersion of the milled product particles.
16. A process according to any of claims 13 to 15, wherein the overflow is in counterflow to the degumming of the product flows and the separation of the dough in the product flows.
17. A process according to any of claims 13 to 16, wherein the overflow from the centrifugal treatment has a dissolved substance concentration of 3 to 7 wt.%.
18. A process according to claim 17, wherein the overflow from the centrifugal treatment has a dissolved substance concentration of approximately 6 wt.%.
19. A process according to any of claims 1 to 18, wherein wheat flour is used as the milled product.
20. A process according to any of claims 1 to 19, wherein a bran-containing milled product is prepared, the bran is wet screened from the milled product-water mixture prior to centrifugal treatment and the screen underflow undergoes the centrifugal treatment.
21. A process according to claim 20, wherein a wholemeal milled product is used as the milled product.
22. A process according to claim 20 or 21, wherein use is made of a milled product produced with a hammer mill.
23. A process according to claim 20 or 21, wherein a milled product produced with an ultra-rotor is used.
24. A process according to any of claims 20 to 23, wherein the phytate contained in the screened bran is decomposed to the enzyme optimum under the action of the phytase inherent in the milled product after the setting of the pH-value and temperature.
25. A process according to claim 24, wherein the pH-value setting takes place by means of a microbiological lactic acid formation in the wet bran.
26. A process according to any of claims 1 to 25, wherein gluten and starch are obtained from the milled product dough.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19507748A DE19507748A1 (en) | 1995-03-06 | 1995-03-06 | Process for making a ground dough |
| DE19507748.2 | 1995-03-06 | ||
| PCT/DE1996/000354 WO1996027294A1 (en) | 1995-03-06 | 1996-02-26 | Process for producing a dough made from a flour product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2214329A1 CA2214329A1 (en) | 1996-09-12 |
| CA2214329C true CA2214329C (en) | 2002-12-03 |
Family
ID=7755744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002214329A Expired - Fee Related CA2214329C (en) | 1995-03-06 | 1996-02-26 | Process for producing milled product dough |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0813368B1 (en) |
| CN (1) | CN1074254C (en) |
| AU (1) | AU699449B2 (en) |
| CA (1) | CA2214329C (en) |
| DE (2) | DE19507748A1 (en) |
| MX (1) | MX9706800A (en) |
| WO (1) | WO1996027294A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965944B (en) * | 2010-11-19 | 2012-10-10 | 浙江贝因美科工贸股份有限公司 | Unsaccharifying treatment process of flour and sugar-free flour |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3397067A (en) * | 1967-01-20 | 1968-08-13 | Pillsbury Co | Flour product and method of making |
| GB2032245A (en) * | 1978-10-25 | 1980-05-08 | Barr & Murphy Int | Method of separating wheat gluten and starch from wheat flour |
| FI61988C (en) * | 1981-01-28 | 1982-11-10 | Vehnae Ab Oy | FOERFARANDE FOER FRAKTIONERING AV SPANNMAOLSMJOEL TILL FRAKTIONER AV LIVSMEDELSKVALITET |
| DD231077B1 (en) * | 1984-10-05 | 1987-08-19 | Ve Komb Staerke U Kartoffelver | METHOD FOR PRODUCING WHEAT STARCH |
| DD258718A3 (en) * | 1985-10-30 | 1988-08-03 | Ve Kom Staerke Und Kartoffelve | METHOD FOR SIMULTANEOUS GAINING OF WHEATSTICK AND WHEAT GLUE |
| JPH0640794B2 (en) * | 1988-07-26 | 1994-06-01 | レオン自動機株式会社 | Form storage method of bread or pastry |
| JP2988489B2 (en) * | 1990-04-16 | 1999-12-13 | 旭電化工業株式会社 | Processed food for patients with food allergies to wheat |
-
1995
- 1995-03-06 DE DE19507748A patent/DE19507748A1/en not_active Withdrawn
-
1996
- 1996-02-26 WO PCT/DE1996/000354 patent/WO1996027294A1/en active IP Right Grant
- 1996-02-26 EP EP96903926A patent/EP0813368B1/en not_active Expired - Lifetime
- 1996-02-26 DE DE59606187T patent/DE59606187D1/en not_active Expired - Fee Related
- 1996-02-26 AU AU47833/96A patent/AU699449B2/en not_active Ceased
- 1996-02-26 CA CA002214329A patent/CA2214329C/en not_active Expired - Fee Related
- 1996-02-26 CN CN96192412A patent/CN1074254C/en not_active Expired - Fee Related
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1997
- 1997-09-05 MX MX9706800A patent/MX9706800A/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| EP0813368A1 (en) | 1997-12-29 |
| AU699449B2 (en) | 1998-12-03 |
| CN1074254C (en) | 2001-11-07 |
| WO1996027294A1 (en) | 1996-09-12 |
| AU4783396A (en) | 1996-09-23 |
| EP0813368B1 (en) | 2000-12-06 |
| CA2214329A1 (en) | 1996-09-12 |
| DE59606187D1 (en) | 2001-01-11 |
| MX9706800A (en) | 1998-08-30 |
| DE19507748A1 (en) | 1996-09-12 |
| CN1177910A (en) | 1998-04-01 |
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| US341283A (en) | John c | |
| RU2238280C1 (en) | Method for preparing starch | |
| US329701A (en) | Manufacture of starch |
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