Wheat Starch

Wheat Starch

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Is a carbohydrate consisting of large numbers of glucose units joined by glycosidic bonds. This polysacchoride is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in foods such as potatoes, corn, rice, wheat and cassava.

Pure starch is a white, tasteless, odorless powder that is insoluble in cold water and alcohol. It consists of two types of molecules. The molecules are helical amylose and the branched amylopectin. Wheat starch generally contains 20-25% amylose and 75-80% amylopectin by weight.

Wheat starch is also processed to produce many of the sugars in processed foods. Dissolving starch in warm water gives wheat paste, which can be used as a thickener or gluing agent.

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