Cereal Chem 68:336-339   |  VIEW ARTICLE

Isolation of Gluten and Starch from Ground, Pearled Wheat Compared to Isolation from Flour.

Q. Zhuge, J. N. Persaud, E. S. Posner, C. W. Deyoe, P. A. Seib, and D. S. Chung. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Wheat (16.4% protein) was pearled to remove 11.4% of bran and germ, and the pearled wheat was ground to an average particle size of 200 micrometers. The ground, pearled wheat (GPW) was compared with conventionally milled flour (70% extraction) as starting material for wet processing. Using the conventional dough-washing method, GPW gave a gluten yield (based on wheat weight) 20-25% higher than that of flour. The gluten from both GPW and flour contained 75.2-76.4% protein (dry matter basis) and were the same Agtron color. Gluten from GPW was only slightly inferior to an equivalent level of gluten from flour in improving loaf volume in breadmaking. No significant difference was noted in the yield and purity of A- starch from GPW and flour.