The process of making a dough, allowing time for maturation, dispersing the dough in water and wet sieving/washing to obtain a protein fraction and starch milk was studied using response surface methodology by changing the water to¯our ratio in dough making (400±710 g kg À1 ), maturation time (45±660 s) and the type of¯our. Two grades of bread wheat¯our and durum clear¯our were studied. The effects of aging at ambient temperature for up to 29 days and the addition of ascorbic acid at 100 or 500 mg kg À1¯o ur on separation behaviour were also studied for freshly milled high-grade (65% extraction) bread wheat¯ours at constant maturation time, 600 s, and at optimum farinograph water absorption value. The quantities and dry matter contents of the protein fraction and starch milk were measured; a sample of starch milk was centrifuged to obtain decantate, tailings and prime starch fractions, and the dry matter contents of each were determined. All the dried samples were also analysed for protein content. The fractional recoveries of dry matter and protein in the protein fraction, prime starch, tailings and decantate were calculated for each experiment. The acid values of our oils were also determined on some aged¯our samples. The results indicated superior separation characteristics in high-grade wheat¯our compared with lower-grade¯ours. The water to¯our ratio was more in¯uential than maturation time within the range studied. Contrary to the initial expectation, no statistically signi®cant effect of¯our aging was observed in the studies with no additive, and ascorbic acid addition was not found to improve the wet separation behaviour, the separation behaviour becoming even worse at the 100 mg kg À1 level. Acid value showed a slight increase with time.
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