PROPERTIES OF STARCHES FROM AUSTRALIAN WHEATS .1. SEPARATION OF STARCH AND GLUTEN

Starch and gluten were isolated from flours milled from 21 Australian wheat varieties. Relative yields of starch and gluten varied in genera l accord with flour protein content. Recoveries of total solids (starc h plus gluten) ranged from 67.6% to 85.1% amongst the varieties. Signi ficant differences in proximate composition and amylose content were o bserved between the isolated starches. This was especially so for star ch protein content which was significantly correlated with wheat hardn ess. Potential benefits exist for the starch/gluten industry in select ing wheats on the basis of minimal loss of total solids during the pro cess, and for purity and amylose content of the isolated starch.