Wheat Starch Project Introduction
The wheat flour is mixed in a dough mixer by adding water, and after that, it is homogenized to help the batter mature, and the protein quickly condenses, separating the starch from the protein. The heavy, second, and light phases are separated from the flour paste after homogenization in the tri-canter. The soluble pentosan is the light phase. B starch, gluten, and a tiny fiber make up the second phase. Mostly A starch and fiber make up the heavy phase. The bottom flow B starch, a small amount of fiber, and the gluten are sieved out of the second phase using an arc screen, followed by a rotary screen wash. The squeezer dehydrates the gluten, and the gluten drier dries it, resulting in a qualified gluten product. After the centrifugal sieve separates the B starch and fiber from the bottom flow, the remaining A starch is also separated. After dehydrating and drying the refined B starch, the B starch product is created. The starch milk enters the separator for further separation after the A starch and fiber from the tri-canter have been mixed with the fiber from the B starch and the B starch and A starch from the fiber, respectively. The refined A starch is obtained after the separated A starch has undergone dewatering and drying.