Wheat starch
Wheat starch is a complex carbohydrate and consists of two types of polysaccharides, amylose (20-30%) which has a linear structure, and amylopectin (70-80%) which has a branched structure.
Wheat starch is produced in the process of wet processing of wheat flour, where it is separated from the protein component – gluten – by physical processes.
The product is a white powder with a characteristic odor and flavor. Starch is insoluble in cold water, alcohol and ether, while in hot water it forms a thick colloidal solution.
Usage: Starch has very good properties of thickening, gelling, retaining moisture and stabilizing the structure, which is why it is widely used in the food industry:
- Milling
- Baking
- Confectionery
- Pasta making
- Confectionery industry
- Meat industry
It is used in the production of: vegan food, plant-based cheeses, soups and sauces, creams, puddings, baking mixes, instant food, spices, aromas, etc.
Starch is used in the production of bioethanol and alcoholic beverages because it can be completely broken down to glucose under the influence of temperature and enzymes.
Due to its binding and nutritional properties, it is used in the animal feed industry (cattle feed, pet food and fish food).
It is used as a stabilizer, filler and binding agent in other industries such as:
- pharmaceutical
- paper and cardboard industry,
- textile industry
- chemical industry
- construction industry and others.
Wheat starch is produced from 100% domestic wheat that is not genetically modified.
