Description
What is wheat starch?
Wheat starch is a form of carbohydrate found in many plants, and it is a staple part of the human diet. The other sources of starch include corn, potatoes, tapioca, and wheat. It is a polysaccharide which contains a large proportion of linked glucose molecules. Wheat starch is a significant component of the pasta, representing about 70% of its weight.
Starch is the major component of wheat; and it has found widespread uses in the food industry. The different types of wheat and its species results in different starch functionalities such as retrogradation, thermal, nutritional, and pasting properties. Starches from softer wheat forms contain high amounts of proteins and surface lipids. Softer wheat forms also result in a lower starch paste viscosity.
Wheat starch is starch processed with wheat flour. Its main difference from wheat gluten is that the gluten washed off and the resulting wheat starch is subsequently precipitated. Wheat was initially the sole source of starch till maize and potato starch forms grew in popularity as other alternative sources.
Wheat starch often used as a stabilizer, an emulsifier, and also as a thickener. When applied in food production, wheat starch helps in increasing the viscosity, adhesion, gel formation, binding, moisture retention, and texture of food products.
HOW IS WHEAT STARCH MADE?
The wheat first milled into flour, after making dough and washing out the starch residue. The main components of wheat are starch, fibre, and gluten protein. However, since there is a high demand for gluten-free starch, the milled wheat first has to be dissolved in water, and the gluten washed out. However, in recent times much emphasis is now being placed on refined starch.
Uses of Wheat Starch
Wheat starch in its natural form often used as a thickener. It is a tasteless, odourless, white powder which commonly used as a fat substitute to stabilize desserts, sauces, and instant food products. Wheat starch has found considerable use in the food industry; as in the tenderization of cakes and the production of sweeteners.
