Chemical and Functional Properties of Food Saccharides

8
CONTENTS
© 2004 by CRC Press LLC
Starch World Markets and
Isolation of Starch
Wolfgang Bergthaller
8.1 Production and Markets
8.1.1 Globally Used Substrates
8.1.2 World Starch Production
8.2 Corn (Maize) Starch
8.2.1 General Remarks
8.2.2 Substrates
8.2.3 Processes
8.2.3.1 Steeping and Grinding
8.2.3.2 Fiber Separation
8.2.3.3 Starch–Gluten Separation
8.2.3.4 Starch Refinement — Washing
8.3 Wheat Starch
8.3.1 General Remarks
8.3.2 Substrates
8.3.3 Modified Martin Process
8.3.3.1 General Remarks
8.3.3.2 Dough Preparation and Gluten–Starch Separation
8.3.3.3 Starch Purification, Dewatering, and Drying
8.3.4 Westfalia Process
8.3.4.1 General Remarks
8.3.4.2 Flour Slurry Preparation and Gluten Agglomeration
8.3.4.3 A-Starch Purification and Gluten Recovery
8.4 Potato Starch
8.4.1 General Remarks
8.4.2 Substrates
8.4.3 Processes and Alternative Process Steps
8.4.3.1 General Remarks
8.4.3.2 Tuber Disintegration — Rasping
8.4.3.3 Fruit Water Separation
8.4.3.4 Starch Extraction and Purification
8.4.3.5 Starch Dewatering and Drying