Wheat Starch Project Introduction
Water is first added to the wheat flour in a dough mixer to help the batter come together, and then the flour is homogenized to help the protein quickly condense and separate the starch from the protein. After homogenization in the tri-canter, the heavy, second, and light phases are separated from the flour paste. The light phase of pentosan is soluble. The second phase is composed of B starch, gluten, and a small amount of fiber. The heavy stage is primarily made up of A starch and fiber. Following a rotary screen wash, the bottom flow B starch, a tiny quantity of fiber, and the gluten are sieved out of the second phase. A qualified gluten product is produced after the gluten is dehydrated by the squeezer and dried by the gluten dryer. The residual A starch is separated from the bottom flow after the centrifugal sieve separates the B starch and fiber. The refined B starch is dehydrated and dried to form the B starch product. After the A starch and fiber from the tri-canter have been combined with the fiber from the B starch and the B starch and A starch from the fiber, respectively, the starch milk enters the separator for further separation. After dewatering and drying the separated A starch, the refined A starch is obtained.