Wheat Protein Concentrate
Isolation of wheat proteins starts with wet-processing of wheat flour where the protein component exists as a doughy, viscoelastic mass and the starch component exists as an aqueous dispersion. Passing through suitable screens or by using centrifugal action can successfully separate the protein from starch. Purification of the protein stream from remaining non-protein components yields a product that can be dried using a flash drier or a spray drier after appropriate dispersion of the protein. The resulting dried powder with around seventy-five percent protein (N x 5.7, dry basis) is classified as wheat protein concentrate. In some instances, other wheat protein concentrate products can be produced by the addition of suitable functional additives during the protein dispersion step prior to spray drying as discussed above. Uses of wheat protein concentrate include bakery products, Asian noodles and other processed foods.