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Wheat starch
Wheat starch is a natural carbohydrate (polysaccharide) extracted from wheat grains. It is one of the oldest and most widely used types of starch in the world, with applications in both the food industry and various other sectors.
Wheat Starch Production Process
The production of wheat starch typically involves several stages. Wheat grains are first soaked to soften them, then ground into a mash. This mash is washed with water to separate the starch from gluten and other components of the grain. The starch then undergoes purification, centrifugation, and drying to produce a fine powder.
Physical and chemical properties of wheat starch
Appearance: White or slightly creamy fine powder.
Granule size and shape: Wheat starch granules have a bimodal size distribution: both large (about 20-35 µm) and very small (2-10 µm) granules are present. Their shape is most often lenticular or spherical.
Taste and smell: Wheat starch has a neutral taste and smell, which allows it not to affect the original organoleptic properties of the final product.
Solubility: Insoluble in cold water.
Gelatinization Temperature: Wheat starch has a relatively high gelatinization temperature, typically in the range of 58-65°C, similar to potato starch, but its full swelling may require slightly higher temperatures.
Viscosity and Clarity of Paste: When heated in the presence of water, wheat starch forms a paste of medium viscosity that is usually cloudy or translucent. The gel formed by wheat starch is often described as "soft" and "elastic".
Amylose and Amylopectin Content: Contains approximately 20-27% amylose and 73-80% amylopectin.
Retrogradation Tendency: Native wheat starch is highly prone to retrogradation. When cooled and stored, it quickly compacts, hardens and releases moisture (syneresis) due to reassociation of polymer chains. This is the main cause of staling of bread and other bakery products, where wheat starch is a key component.
Gluten content: Unlike potato or corn starch, wheat starch contains gluten when it is processed. Although the refining process can significantly reduce the gluten content, it is not completely gluten-free unless it is processed using a special process to remove the gluten.
Functional properties and application of wheat starch
In the food industry, wheat starch is widely used due to its functional properties:
Thickener and stabilizer: Used to thicken soups, sauces, gravies, and as a stabilizer in various food systems.
Filler and binder: Used in meat products, sausages, confectionery to impart structure, improve texture and binding properties.
In baking: It is an integral component of wheat flour and, accordingly, most bakery products. It plays a key role in the formation of the crumb structure and affects its staling.
Improving Baked Good Texture: Helps create a soft and fluffy texture in baked goods.
Due to its high tendency to retrogradation and sensitivity to processing conditions, native wheat starch is often modified to create more stable and functional starches suitable for a wide range of industrial applications where increased resistance to temperature, acidity or freezing is required.
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