METHOD FOR SIMULTANEOUS GAINING WHEAT STARCH AND ALEURONE

The process for the separate extraction of all the principal constituents of flour from dry milled wheat products entails an aqueous suspension of milled products with a water/flour ratio of 1.0 - 3.0 being prepared and further reduced in size by a wet mechanical method, and the milled product suspension being adjusted to a temperature of 20 - 50 DEG C and subjected to a resting period of 5 - 120 min. The suspension of milled wheat product is subjected to a one-stage three-phase hydraulic classification in a centrifugal field to separate out the sediment containing the coarse grain starch, and the continuously produced centrifuge supernatant is fractionated by controlled phase separation in the centrifuge into a light phase containing the flour extractives and into a heavy phase containing flour gluten. The heavy liquid fraction with the partially agglomerated flour gluten is taken off above the centrifuge bowl and the light liquid fraction containing flour extractives is taken off at the upper edge of the centrifugal separating chamber. The processing of the intermediate products to the final products of coarse and fine grain starch, wet gluten and flour extract entails the material streams being passed countercurrently and thus the fresh water requirement being reduced to less than 2 m per t of milled product, with an overall yield of up to 98 %.