Wheat Starch extraction method:
Extracted from wheat starch, in the past is the use of fermentation, about a small Mecca water until soft, grinding was conducted after acid fermentation, so surrounded by cells surrounding the starch granules are dissolved and starch to separate easily. However, the loss of the law more gluten, the protein and starch is not easy to do, affect the quality of starch, has now been replaced by Martyn law.


Martyn method: based on wheat flour as raw material, stir together machine in water 50 to 80% to 40 rev / min speed of the synthetic flour dough kneading. Stir together for about 30 minutes, 30 minutes, the gluten swelling and bonding with each other, so that starch is easy to separate. If the added amount of salt can improve the quality of gluten, and to promote its bond. In case of acid-free flour for some time, can be added the right amount of calcium hydroxide to adjust its pH. After being rested dough, add 5 to 8 times the water Kneading 3 to 4 times rubbing. Wash out the emulsion of starch milk, the need for refined purification, and the remaining material is gluten, moisture content is divided into 65 to 70%, after drying, the protein content of about 75 to 85%, edible oil gluten or as raw material for manufacturing . The Wheat Starch extraction methods are sub-processing, not continuous operation.


A ear Seting method: In recent years, as well as the production of wheat starch as raw materials Ah ear Seting law. The production of corn starch with the production process works the same.


Production methods will be divided into 14% moisture content, crude protein content of about 10% of soft wheat, containing 0.2% sulfur dioxide soaked in water at 39 °C temperature, soak for 12 hours, water absorption increased to 55%. Other methods of operation and the same corn processing. Get Wheat Starch in the crude protein content of 0.4 percent, the highest recovery rate of 83%.