Use of durum wheat clear flour in vital gluten and bioethanol production
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press Ltd- Elsevier Science Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
During milling of durum wheat (Triticum durum) into semolina used for pasta processing, certain amount of clear flour (5-15%) with low economic value is obtained. This study aimed at determining the suitability of durum clear flours for vital gluten and bioethanol productions. The durum clear flours were wet-processed into vital gluten by three wet-milling methods, namely dough-washing, dough-water dispersion and flour-water dispersion. Vital glutens with acceptable purities (71.0-82.1% protein, Nx5.7, dm), yields (9.8-14.3%, dm) and recoveries (48.7-76.8%) were achieved by the dough-water and flour water dispersion methods. However, vital gluten by the dough-washing method could not be isolated satisfactorily. The dough mixing and breadmaking qualities of vital glutens from the clear flours were found comparable to the commercial vital gluten. The carbohydrate-rich remnants of the clear flours upon isolation of glutens were subjected to enzymatic hydrolysis and yeast fermentation, leading to ethanol yields and conversion efficiencies of 32.2-33.5% (g/g, based on clear flour solids) and 80.5 -87.6%, respectively. In conclusion, except for the dough-washing method, vital gluten and bioethanol with acceptable purities, yields, recoveries and qualities can be produced by the dough-water and flour water dispersion methods. (C) 2018 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Durum Clear Flour, Vital Gluten, Bioethanol, Quality
Kaynak
Journal Of Cereal Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
80
