I tried to dissolve wheat flour in different solvents; DI water, dilute acetic acid, dilute acrylic acid and ethanol. The flour seems not to dissolve perfectly in any of these solvents. Could someone please a suitable solvent I can use?
The question is, for what purposes do you want to get the wheat flour solution. You can try using DMSO or a mixture of DMSO with water.
I want to make a composite polymer containing wheat flour. What proportion of DMSO: water can I use please? (@ Mirosław Grzesik )
I do not know. This will presumably be determined by the concentration of the solution. Perhaps it is enough to use only DMSO. Just try. There are also other solvents that you can try using as NMP, DMP or Cyrene.
Dear Abdullahi Abbas Adam ,
Interesting application of wheat flour you try to figure out. Do realize that wheat flour is a complex mixture where the major components of starch (round 70%), protein (approximately 10%) and the minor components like polysaccharides and lipids (both round 2%).
Each component requires other solvents. See for suggestions about starch for example: https://www.researchgate.net/post/Whats-the-best-solvent-to-dissolve-starch-Any-success-in-dissolving-it
The protein fraction consists of several groups each extracted by their own method. In the wheat literature you find frequently the classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenin’s), see for example:
Graveland, A., Bosveld, P., Lichtendonk, W. J., Moonen, H. H., & Scheepstra, A. (1982). Extraction and fractionation of wheat flour proteins. Journal of the Science of Food and Agriculture, 33(11), 1117-1128.
These protein fractions have different features, see for example:
Örnebro, J., Nylander, T., & Eliasson, A. C. (2000). Critical review-interfacial behaviour of wheat proteins. Journal of cereal Science, 31(2), 195-221.
Schofield, J. D. (1994). Wheat proteins: structure and functionality in milling and breadmaking. In Wheat (pp. 73-106). Springer, Boston, MA.
Article Competitive Adsorption Behaviour of Wheat Flour Components a...
In other words, keep in mind that every choice of solvent will solubilize a different part of the wheat flour and will intrinsically contain a fraction of insoluble components. So, it really depends on what your final aim is what will be the best approach. I tend to say choose a particular fraction (starch as being the main component or the gluten fraction as the main protein fraction).
Best regards.
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