Wheat Starch

Wheat Starch is obtained by removing proteins, even gluten, from wheat flour. Natural wheat starch is a type of starch produced as a by-product while obtaining vital wheat gluten from wheat. It can also be defined as gluten-free wheat flour. Wheat flour contains 70% starch.
It is the second most important economic product of wheat after gluten. Wheat starch production is less and more expensive than corn. Average amylose rate in wheat starch is 28% and amylopectin rate is 72%. (Average 1:2.6)

Compared to other natural starches, it is seen that natural wheat starch begins to gel at much higher degrees. (80-85°C)
Wheat Starch Usage Areas
Bakery products
Wheat starch is used instead of one-third of the flour in cakes. It increases the volume, softness, symmetrical structure and eating quality of the cake. It improves the structure of the cake by controlling the viscosity of the cake batter. Wheat starch provides structure by controlling width and thickness in cream products and cookies.
Powder Mixtures
It allows controlling the humidity in cake mixes and increasing softness in donut mixes. It allows to control the spread in wafer dough and pancake mixes. It provides a soft texture in pudding and other powder dessert mixes. In general, it ensures that all powder mixtures are voluminous and fluid, while it certainly does not mask delicate odors.
Canned Products & Sauces
It gives a soft consistency to the product in baby foods. In puddings, it creates a soft structure and leaves a pleasant taste in the mouth. While providing the soft structure of salad dressings, it also preserves the stability of the emulsion. It enhances the flavors of thickened sauces and soups while allowing the heat to penetrate quickly. Increases adhesion on coatings. It ensures that the products absorb less oil during frying. Helps products rise and crispiness in breakfast cereals