FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Wheat - a challenging substrate for starch production


In contrast to the world-wide given situation for maize as the main substrate in starch isolation, wheat gains an advantageous position in the European starch industry although technical starch yield cannot compete fully material prices. Its remarkable position profits also from wheat gluten as valuable byproduct. Further indication for rising preference can be seen in the installation of new processing capacities in Europe. However, the economic situation of wheat starch production follows unavoidable fluctuations of wheat gluten markets. Political decisions play an important role, too. The challenging situation connected with wheat as substrate for starch extraction is result of developments in equipment and remodelling of technology. The most important contribution consisted in an obvious shift of the relation of water to flour used for flour/water mixture preparation, starch and gluten extraction, and refining. This was initialised mainly by the introduction of separation techniques using centrifugal principles. With respect to limited availability of water and increasing costs for waste water treatment reduction of water supply is a steady target. In close connection to developments in separation technology wheat and wheat flour should gain extended attraction. Published standards are limited and reveal at most characteristics oriented to the, Martin process. With respect to recent developments in technology, alternative testing procedures have been proposed. Results demonstrate the suitability and specificity of the „Mixer method”, a procedure adapted to flour/water relations in centrifugal separation. But, the time consuming procedure restricts general application. With respect to characteristics describing substrate properties, parameters of conventional wheat quality evaluation systems are measured additionally and assigned to quantities of the mixer method. An extended data base is expected to provide with measures to select the most suitable system for classification of wheat grain and wheat flour. After all, the outlook should not omit to mention developments in conventional breeding and genetic engineering that will allow to affect starch granule characteristics, molecular structure and composition of wheat starch offering promising prospects in functionality and application of wheat starch.