Description
Properties
Wheat starch is the sugar that is stored in the plant's sugar
storage cells. According to the International Starch Institute, the
sugar granule transform into starch that can then be processed into
a powdered form. Wheat starch can be used as a food additive and as
a production component in the textile and paper industries. Wheat
starch is similar in appearance to cornstarch or flour in its
processed state.
Wheat starch and
its modified versions are available in cook-up or pregelatinized
(instant) forms. Two components make up normal wheat starch—the
essentially linear amylose fraction, which comprises approximately
one-quarter of its weight, with the balance consisting of a highly
branched amylopectin fraction. Composition and structural features
dictate the performance of wheat starch in foods. Amylose
contributes to its gelling tendency, and amylopectin is primarily
responsible for its thickening ability.
The value of wheat starch in food
applications relates to its unique combination of properties.
Although wheat flour inherently contains colored pigments, isolated
wheat starch has high purity and is bright white, which is
important in flour-based applications, as well as for use as a
moisture-control agent in baker’s sugar. Residual protein in wheat
starch is primarily from bound starch synthases and branching
enzymes, and from friabilin, a biomarker protein for grain
hardness. The nitrogen from starch-bound lipids (i.e.,
lysolecithin) contributes to the apparent protein content when
analyzed by the Kjeldahl method or a combustion method using a
nitrogen analyzer. Coincidentally, the lipid lysolecithin is
trapped inside the amylose helix, making it less prone to
oxidation, thereby reducing the sensory perception of cereal
flavor.
Henan Yilong Wheat Starch
Product
Name：Wheat
Starch
HS Code: *********0
Description
White powder,
having the inherent smell of wheat starch, no objectional smell.
According to different amount of various contents in wheat starch
produced by our company, there are three kinds of wheat starch,
premium grade, first grade and second grade.
Appearance:
white powder
Smell:having
inherent smell of wheat starch, no objectional smell
Physical and
Chemical Property
Moisture:≤*4.0%
Acidity(on dry
basis):≤2.*0/0T
Ash(on dry
basis):≤0.*5%
Protein(on dry
basis)：≤0.*0%
Fat(on dry
basis):≤0.*7%
Viscosity:≥*0.0mpa.s
Application:
The wheat starch is
widely used in food, paper, textiles, pharmaceuticals and alcohol,
monosodium glutamate , citric acid, etc.
