Sayaslan A.Koyuncu M.Türker S.Irklı Y.Serin A.Orhan F.G.2020-03-262020-03-2620180733-5210https://dx.doi.org/10.1016/j.jcs.2018.01.014https://hdl.handle.net/20.500.12395/37254During milling of durum wheat (Triticum durum) into semolina used for pasta processing, certain amount of clear flour (5–15%) with low economic value is obtained. This study aimed at determining the suitability of durum clear flours for vital gluten and bioethanol productions. The durum clear flours were wet-processed into vital gluten by three wet-milling methods, namely dough-washing, dough-water dispersion and flour-water dispersion. Vital glutens with acceptable purities (71.0–82.1% protein, Nx5.7, dm), yields (9.8–14.3%, dm) and recoveries (48.7–76.8%) were achieved by the dough-water and flour-water dispersion methods. However, vital gluten by the dough-washing method could not be isolated satisfactorily. The dough mixing and breadmaking qualities of vital glutens from the clear flours were found comparable to the commercial vital gluten. The carbohydrate-rich remnants of the clear flours upon isolation of glutens were subjected to enzymatic hydrolysis and yeast fermentation, leading to ethanol yields and conversion efficiencies of 32.2–33.5% (g/g, based on clear flour solids) and 80.5–87.6%, respectively. In conclusion, except for the dough-washing method, vital gluten and bioethanol with acceptable purities, yields, recoveries and qualities can be produced by the dough-water and flour-water dispersion methods. © 2018 Elsevier Ltden10.1016/j.jcs.2018.01.014info:eu-repo/semantics/closedAccessBioethanolDurum clear flourQualityVital glutenArticle805056Q1