If I want to construct a population to study the formation mechanism of different starch grains or the microstructure of other starch grains, what is the appropriate population number.
Calculate the thousand kernel weight and multiples of thousand kernel weight may be utilized for starch extraction
Wheat gluten and starch are separated from wheat flour by mixing the flour with from 0.6 to 1.0 part water per part flour, maturing the mixture to form a dough and to hydrate the gluten, diluting the dough with a further 0.5 to 3 parts water, and either simultaneously or subsequently applying shear to the dough, e.g. by agitation or extrusion, whereby the gluten coagulates and thereafter separating the starch and gluten. The starch/gluten may be separated by screening, in a decanter, orusing hydrocyclones. The method is applicable to whole wheat meal as well as to refined and partly refined flour.