2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center

The cold-ethanol method of separating wheat starch and protein from a developed dough can successfully produce concentrated vital gluten that has comparable or better functional performance than vital gluten produced in aqueous methods. The success of the technology depends on management of the properties of ethanol so that it can act to physically displace starch and chemically displace water while being substantially inert to the grain components. This is a closed method from which all grain components may be recovered. Martin (dough ball formation and washing) and batter-like technologies (mixing, dispersion, screening) can be adapted for use of cold ethanol. A range of improved functional properties have been identified (after freeze drying the gluten to focus on effects of the separation method). Those important to the current principal use of gluten as a functional dough improver are improved mixing and baking performance. Considerations of process design with impact on successful utilization of the technology suggest simplification of the actual separation and elimination of pneumatic drying, but require addition of refrigeration and distillation to remove water from the ethanol.