Production technology of gluten and starchtaking into account the influence of technological parameters

The influence of a number of technological parameters on receiving wheat gluten and starch is presented in the study. Now Russia takes leading positions in wheat production. However, grain is realized in unpromising way, i.e. exported abroad. It is possible to increase the efficiency of using wheat due to its deep processing on gluten and starch. Thus it is important to observe accurate technological parameters of batch of dough for the way of products of deep processing. Various references testify to the lack of concrete technological parameters of process of batch of dough of wheat flour for the purpose of its further processing on starch and gluten. The research objective was the determination of optimum parame-ters of technological process of preparation of wheat flour for effective division of its components providing high exit of glu-ten and starch. Hinge plates of wheat flour of the premium grade were selected for this purpose, and with various modes of the batch of dough the exit of gluten and starch was stud-ied. By means of mathematical program Mathematica 10.3 the dependence and maximum exit of the starch and gluten were revealed. As a result of the research it was established that at the ratio of the flour to water 1:0.81, water temperature 41 ° C, the duration of dough aging equal to 35 minutes the exit of the gluten increased to 10.8 %, and starch - to 75.5 % of solids of the flour. At mathematical processing of the re-sults of studying of the influence of active acidity of the water used for batching flour at established optimum parameters it was defined that maximum exit of gluten and starch had been at pH 6.5.