Abstract: Waxy, small granule starch of high spreadability, and waxy, large granule starch which is capable of forming an exceptionally clear and bright paste, are simultaneously produced by steeping waxy barley grain for a period of at least 12 hours in an aqueous solution containing sulfur dioxide at a temperature of 45.degree.-55.degree. C so as to swell the grain and extract soluble protein contained within said grain, water washing and milling said steeped grain, separating the starch from fibers and protein, suspending said starch in water to form a suspension containing less than 15% wt solids, permitting larger granules to settle for a period of at least 2 hours and recovering a larger granule fraction, said larger granules being characterized by an average particle size of greater than 10.mu., and breaking the remaining suspension and recovering therefrom a smaller granule fraction, said small granules being characterized by an average particle size of from 2.5 to 10.mu..

Abstract: Process for concentrating starch contained in very dilute, aqueous mixtures having, for example, a starch content of less than about 1 weight percent. The concentrated product is obtained as an aqueous mixture containing starch solids in the amount of at least about 30 weight percent, preferably about 35 to 50 weight percent. The concentrating operation involves the sequential use of a gravity settling technique, especially lamellar plate settling, to increase the starch content of the solid-liquid mixture to about 5 to 20 weight percent. This mixture can be readily removed from the settler, and further concentrated centrifugally, e.g., in a liquid cyclone, by a factor of at least about 2 to provide the desired aqueous mixture having a concentration of at least about 30 weight percent of starch solids. The latter stream can be readily and effectively handled and treated to recover relatively pure, essentially solid, food grade starch of low moisture content, e.g., less than about 10 weight percent.

Abstract: Apparatus for separating and recovering starch and gluten from wheat flour dough. It includes a known trough-like vessel having a semicircular, at least partly perforated bottom, dough treatment members mounted on a rotatable shaft extending longitudinally within the vessel, means for adding wash liquid to the vessel, means for withdrawing this wash liquid together with extracted starch via the perforations, means for introducing dough at one end of the vessel and means for discharging gluten at the opposite end. The treatment members are in the form of rotatable radial blades having angularly inclined faces adapted to lift and advance the dough along the vessel while substantially avoiding pressing the dough against the perforated bottom. The blades also have sharpened leading edges adapted to co-operate with fixed cutter bars extending transversely across the vessel.

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.

Abstract: In the recovery of starch from cell tissue of root crop such as potatoes, by centrifuging, the feed to one of the centrifuging steps, in which an aqueous phase containing fibers and protein is separated from starch milk, is subjected to homogenization to free the fibers of included starch. Thereby, better separation in the centrifuging step is obtained.

Abstract: Method and apparatus for converting grains, beans, and like materials into flour, as highly water absorbent starch. The material is introduced into the annular gap between a stationary outer truncated cone member and an inner rotating truncated cone member. The cone members are on a vertical axis, smaller ends uppermost, and have axial grooves on the opposed surfaces forming regions to grind the material introduced between the surfaces. The cone members taper inwardly toward the top and at about the upper half the opposed surfaces of the cone members diverge while at about the lower half the opposed surfaces are substantially parallel. The cone members are relatively adjustable in the axial direction, particularly to control the size of the gap between the lower portions thereof.