Enzymatic treatment of wheat flour

Details Enzymatic treatment of wheat flour Enzymatic treatment of wheat flour

A - Human Necessities

23

J

99/133, 99/50, 1

A23J 1/12 (2006.01) C12C 11/00 (2006.01) C12P 19/14 (2006.01)

Patent

CA 1146800

ABSTRACT OF THE DISCLOSURE The present invention provides a process comprising treating an aqueous slurry or suspension of wheat flour, having a flour content of less than 35% by weight, at an elevated of less than about sixty (60) minutes with an .alpha.-amylase enzyme substantially free of protease activity: the starch component is solubilized and the solid gluten is removed from the liquid phase. The process is effected with a minimum amount of water and indeed, all the water utilized, as well as the solubles and other minor components, end up in the starch fraction, i.e. the process may operate on a pollution-free basis.

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