Wet-milling of wheat and maize

Wet-milling is a fractionation technique executed in excess water for the production of mainly starch but also other invaluable chemical components (wheat vital gluten, maize germ/oil, etc.) from starch-rich sources. The differences in solubility, density, and size of the starch granules, gluten particles, and other cereal components enable their separation and purification through wet-milling. A large amount of water usage, component-level fractionation, and starch isolation are among the unique features of the wet-milling process. While any plant material rich in starch can be wet-milled, industrially maize, tapioca (cassava), wheat, and potato constitute the main sources due chiefly to their sustainable availability. The wet-milling industry converts cereal grains into unique value-added products beyond the conventional usage of cereals. The yields and purities of the wet-milling fractions are central to the quality of the wet-milling process, which are primarily affected by the physical and chemical properties of the raw materials and nature of the wet-milling processes. © 2023 Elsevier Inc. All rights reserved.