Native Wheat Starch

Description

Wheat starch is obtained from wheat flour. It is isolated from wheat gluten by hydrating flour, forming it into a dough-like mass, and then applying a gentle washing process. Wheat starch contains both linear amylose and highly branched amylopectin. Its bimodal granule structure, consisting of large lenticular granules and small spherical granules, makes it unique among starches.

Application

• Moisture binder and viscosity improver in baked goods
• Thickener and stabilizer in sauces, soups, ready meals, and desserts
• Ingredient in cosmetics, such as pastes and dry shampoos
• Additive in adhesives and paper production