Abstract: The present invention is concerned with a process by means of which the fraction of grain flour that remains after separation of the main part of the starch and of the gluten-type protein, when the grain contains gluten, is divided into two products of food quality. One of these products consists mainly of the albumin-globulin-type, water soluble proteins and the other one, a syrupy product, consists mainly of sugars obtained as products of hydrolysis of small-particle starch of grain. The homogenous slurry obtained after separation of ordinary grain starch and gluten from the grain flour by known methods is heated at a temperature of at least 120.degree. C., treated at a temperature of at the most 90.degree. C. simultaneously by means of alpha-amylase and beta-glucanase, the produced protein precipitate is separated from the sludge, washed, and dried. The remaining clear fraction is sugared by means of amyloglucosidase of fungalamylase.

Abstract: Apparatus and method for producing gluten and starch from a dispersion of wheat, barley or rye endosperm fractions in water. The raw grain is initially milled to produce endosperm fractions suitable for carrying out the subsequent steps of the process. The steps taken in the milling process include breaking the raw grain between a series of fluted rollers, sorting the bran from various grades of semolinas, sizing coarse semolinas by the cutting action of fluted, opposed rollers, pressing and impacting coarse and fine semolinas by a series of smooth, opposed rollers and dissipaters, and finally reducing the tailing from the pressing and impacting steps in a series of smooth or fluted rollers, and dissipaters.

Abstract: A process for separating gluten with a protein content of at least 80% on a dry base and in a vital and non-denatured condition from wheat flour which comprises:1. Mixing wheat flour with water in a weight ratio of 1.2-2.0 parts water per part wheat at a temperature of 30.degree.-50.degree.C to form a suspension of flour in water;2. Homogenizing said suspension to achieve a free-flowing dispersion of wheat flour in water by passing said suspension through a mill of the pin-mill type;3. Separating from said dispersion a main heavy portion (A) comprising a starch and a light portion (B) comprising a protein concentrate;4. Allowing said light portion (B) to stand, free of agitation without dilution, at 30.degree.-50.degree.C for 10-90 minutes to form gluten thread-like formations without separation;5.