Current State and Prospects for the Development of Pneumatic Separation of Wheat Flour into Protein and Starch Fractions

Abstract

The growing demand for sustainable plant‑based proteins and clean‑label ingredients has revitalised interest in dry fractionation technologies. For common wheat (Triticum aestivum), pneumatic separation (air classification) of flour into protein and starch fractions offers a solvent‑free, water‑free alternative to conventional wet gluten extraction, preserving native protein functionality while drastically reducing energy consumption. This paper provides a comprehensive review of the current state of pneumatic separation for wheat flour, with particular emphasis on the structural organisation of wheat endosperm, the behaviour of gluten proteins during air classification, and the implications for bread‑making quality. Key technological parameters (milling intensity, classifier cut point, air flow rate) are analysed. A summary table of representative results from the last decade is presented, along with a critical analysis of recent advances in pre‑treatments, cascaded classification, hybrid dry‑wet processes, and the valorisation of milling by‑products such as miller's bran. The paper concludes that, while challenges related to gluten integrity and separation efficiency remain, pneumatic separation is poised to play a transformative role in sustainable wheat processing