Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved

By A.J.G. Van Der Borght, H. Goesaert, Wim S. Veraverbeke, J. Delcour. 2005

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State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review (2015, background): “The unique property to form an insoluble protein network while shearing a wheat flour with water enables separation and purification of aggregated wheat gluten in industrial scale by washing out starch, fibers and further components with water [188].”