A A C C   2 0 0 0   A n n u a l   M e e t i n g

European starch industry goes through structural changes in substrate utilisation. While maize declines, potatoes and wheat take over increasingly existing European starch markets. However, according to long-term prognoses wheat utilisation will gain additional increases because of economic advantages, production capacities and administrative limitations for potato starch. Also technology contributes to this situation. Based on new separation concepts previous process techniques are increasingly replaced by new separation and refining principles. Centrifugal techniques in starch/gluten separation require changes in dry matter and consistency and adapted flour characteristics. Dough systems turn to batter systems. In long-term the presented batter based laboratory scale evaluation systems are expected to prove suitability in discriminating flour samples for starch production. In an agglomeration test the energy necessary for gluten agglomeration is recorded and provides data reflecting time-dependent measured active power. The mixer test allows to produce data about separating ability, yield and purity of flour components. Data concerning agglomeration time and yield and quality of starch, starch fractions, protein and fibres produced on basis of grain samples originating from nitrogen fertilisation trials reflected well genetic differences and fertilisation effects.