How is wheat starch made and what is wheat starch?

Wheat - cleaning - watering--- moistening wheat --- into the mill--- grinding and sifting--- flour --- packaging.

1.Cleaning: It is mainly to clean up the straw, stones, damaged wheat and other impurities that affect the yield of flour in the wheat. The main equipment is: threshing machine, stone removal machine, winnowing, selection, etc., according to the quality of wheat and milling requirements, various flour mills will be somewhat different.

2.Watering: After the wheat is cleaned, it needs to be watered, so that the moisture of the wheat reaches a certain content, which can improve the toughness of the wheat husk and reduce the mechanical strength of the wheat endosperm, so that when grinding, the wheat husk should not be ground very crumbly and affect the quality of the flour, and the quenched and tempered endosperm makes the grinding roller of the mill wear reduced, and the energy consumption is reduced at the same time.

Generally, there is more water for high-gluten wheat and less for low-gluten wheat.

3.Moistening wheat: Wheat with water should be stored in the wheat silo for a certain time, generally 8 24 hours, depending on the wheat variety, the temperature varies.

High-gluten wheat generally takes longer, and the time to moisten wheat in winter is also longer. The wheat after water and wheat is called into the mill, and the moisture of the wheat is controlled at 14 16%. If it is too high, it will affect the post-screening.

4.Grinding and sieving: distraction mill system and skin mill system, the mill crushes the wheat into large bran, small bran, large endosperm, small endosperm, coarse powder and fine powder, and then different materials enter different mills for grinding, and at the same time cooperate with sieving and clear powder.

This is a complex process that requires adjustments by experienced powderers to achieve optimal results. Finally get flour (1 to 3 kinds), coarse bran, fine bran.

5.Flour matching: due to the demand for special flour, a kind of wheat milled flour often does not meet the requirements of customers, through the mixing of different wheat flours according to a certain proportion, various flour characteristics of the finished flour can be adjusted to meet customer requirements.

6 Finally, there is the packaging.

Homemade wheat starch (flour), high purity without additives, practical tips, clean and hygienic.

Wheat starch. In the past, starch extraction from wheat was carried out by fermentation, in which wheat was soaked in water, ground and then fermented with acid, so that the cells surrounding the starch granules were dissolved and the starch was easily separated. However, the loss of gluten in this method is more, and the protein in the starch is not easy to be exhausted, which affects the quality of starch, and has been replaced by the Martin method.

Martin method It is based on wheat flour as raw material, add 50 80% water in a mixer, and knead the flour into a dough at a speed of 40 rpm. The mixing time is about 30 minutes, and it is left for 30 minutes to make the gluten swell and stick to each other, so that the starch is easy to separate. If an appropriate amount of salt is added, the quality of gluten can be improved and its adhesion can be promoted.

If there is a lot of free acid in the flour, an appropriate amount of calcium hydroxide can be added to adjust its pH value. After the dough is temporarily resting, add 5 8 times the water to knead and wash it in 3 or 4 times. The emulsion washed out is starch milk, which needs to be refined and purified, and the rest is gluten, with a moisture content of 65 70%, and after drying, the protein content is about 75 85%, which can be eaten or used as a raw material for making oil gluten.

The above-mentioned wheat starch extraction method belongs to the segmented treatment and cannot be operated continuously. It has been reported abroad that the continuous manufacturing method is basically the same, but it needs to be combined with continuous equipment for production.

Alcetin's method In recent years, there has also been the Alcetin's method, which uses wheat as a raw material to produce starch. The production principle of this method is the same as that of corn starch production.

Preparation method Soft wheat with a moisture content of 14% and a crude protein content of about 10% is soaked in water containing sulfur dioxide at a temperature of 39 for 12 hours, and the water absorption is increased to 55%. Other operations are the same as for corn processing. The crude protein content in the finished starch is below and the ** rate is up to 83%.

Wheat starch: also known as flour, flour, flour, flour, is the remaining (gluten-free) starch part of the flour after removing the protein, the color is very white, is the main raw material of crystal cakes, but also the raw material of cool skin.

Wheat starch is generally used to make transparent pastries, like the crystal steamed dumplings that we are all familiar with, this kind of dim sum is made of wheat starch, the skin is crystal clear, very beautiful.

Wheat starch is a gluten-free starch processed with wheat flour, also called clear noodles, clear flour, and ting powder, it has a certain difference from general starch, wheat contains a lot of starch, and starch is not necessarily made of wheat grinding, starch exists in most plant powder.

Wheat starch is to extract starch from wheat, soak wheat in water by fermentation method, grind and then add acid to ferment, so that the granule cells around the starch fall off and separate. There are also some differences between wheat starch and wheat flour, wheat starch is extracted from wheat starch, which can be used as raw materials for stools, ham sausages, etc., while wheat flour is made from wheat grinding and processing, which can be used to make dumplings, buns, and wonton skins.

Wheat starch is the starch extracted from wheat. Wheat starch is not flour, flour is directly turned into wheat after grinding, and wheat starch is formed by extracting a certain element in wheat. Generally speaking, flour contains all the elements of wheat, while wheat starch contains only one element in wheat, and there is an essential difference between the two.

Wheat starch is divided into two categories: grade powder and special powder according to different processing accuracy and use

1. Grade powder: according to different processing accuracy, it can be divided into four categories: special powder, special second powder, standard powder and ordinary powder.

2. Special flour: special flour is flour made by grinding special varieties of wheat, or food additives are added on the basis of grade flour according to the needs of the purpose of use.

Flour is made by mixing well. There are various types of special powders, precise formulas and stable quality.

Wheat starch can be used as a food such as cold skin and crystal dumplings, and is often used as a thickener, stabilizer, or binder for food. It can also be used to make paper to improve the surface strength of the paper and improve the adhesion of the paper. It can also be used as a stabilizer in the petroleum industry to control the loss of some moisture, or as a raw material for capsules and tablets.

Wheat starch can be used to make a lot of delicacies, for example, it is very popular to make cold skin, especially in the hot summer, cold skin is very popular, and of course it can also be used to make buckwheat bread, which is more conducive to human digestion.

1.Wheat starch can be used as a cool skin, wheat starch can be used as a cold skin, the vermicelli of box powder is the main raw material, and it can also be used as crystal dumplings, and puffed food is also inseparable from wheat starch. Wheat flour goes through the process of washing the face to obtain starch and gluten, and then uses the washed starch to make a cool skin, which is delicious because the purity of the starch is guaranteed, and gluten can also be obtained.

2.Wheat starch can be made soba noodles mixed with wheat starch and salt, add 3 tablespoons of water to make a sandy mixture, if it is too dry and kneaded into a ball, you can add water as appropriate, I think it is better to dry the noodles and dough a little. Knead for 5 to 10 minutes until the dough is smooth and non-sticky.

Refrigerate and relax for at least 20 minutes. Divide into two parts, fold and thin 3 times with the thickest distance with a dough sheeter, and then gradually adjust the thickness to press to the thinnest.

3.Wheat starch can be made into purple sweet potato sesame balls, first the purple potato is cut, steamed, crushed, and then two tablespoons of glutinous rice flour and wheat starch are added to the purple potato puree, and kneaded into a dough with moderate hardness and softness. Then knead the purple potato balls and fry them in an oil pan until the balls are a little inflated.

2. Nutritional value of wheat starch.

Wheat starch contains protein, vitamins and other trace elements and minerals, which are good for people's physical and mental health, and also have a certain effect on the spleen, stomach and intestines in the human body, and can also quench thirst.

Because wheat starch contains a lot of mineral substances, it is easier for the human body to digest and absorb better, and there are also a lot of starch in wheat starch, and there are some more soluble sugars, which better promote the digestion and absorption of the human body.

And its nutrient content is higher than that of rice that is often eaten, but it cannot be washed before using it, because it will wash away some nutrients, and it contains a lot of iron, more than other foods that are often eaten, so its nutritional value is very high.

In fact, wheat starch can not only make a variety of foods, but also make a lot of rice flour, and can also be used as a raw material for fermentation.

Wheat starch is the main raw material for making cold skin and vermicelli for box powder, and it can also be used to make crystal dumplings, and puffed food is also inseparable from wheat starch.

Wheat starch can be used to make many delicacies, such as picnic meal bags, starch steamed buns, wheat whole grain egg rolls, blueberry milk tea cheese rolls, durum wheat pudding, potato vermicelli, vegetable and fruit sandwiches, tomato and gourd noodles, black sesame wheat bagels, and other delicacies.

1. Paper industry.

In the papermaking process, the addition of wheat starch can improve the surface strength of the paper, improve the adhesion of the paper, increase the weight of the paper, save electricity consumption and reduce environmental pollution in the manufacturing process.

2. Textile industry.

Starch is mainly used in the sizing process of cotton fabrics, which can maintain the smooth finish and wear resistance of the fabric during weaving, so that the fabric has a good feel and smooth surface.

3. Petroleum industry.

Because the pregelatinized wheat starch is resistant to high temperatures and pressures, it can be used in oil drilling as a consistency stabilizer to allow it to coagulate into a gel to control the filtration of mud moisture.

4. Pharmaceutical industry.

Because wheat starch has stable chemical properties, and is relatively viscous, non-toxic and tasteless, it can be used as a raw material for capsules, lubricants and tablets.

5. Food industry.

Because of its strong viscosity, the food industry is often used as thickener, binder, emulsifier, etc. in food, and can also be used in a large number of soups to enhance the softness of food and improve the taste of food.

Wheat starch can be used to make wheat Zhaoxiang whole grain egg rolls.

Ingredients: 151 grams of wheat starch, 3 grams of vanilla powder, 182 grams of anhydrous cream, 302 grams of caster sugar, 1 gram of salt, 363 grams of whole eggs.

Preparation steps: 1. Sieve wheat starch and vanilla powder together for later use.

2. Mix the anhydrous cream, caster sugar and salt well, then slowly add the whole egg in stages and stir well.

3. Add an appropriate amount of wheat whole grain flour and vanilla powder in step 1 in step 2 and stir well and let stand for about 15 minutes.

4. Take the egg roll mold, heat the pan with a small fire, and then use a little olive oil to lightly lose or wipe the pot surface to stabilize the temperature.

5. Put about 50 grams of 3 wheat whole grain egg rolls on the egg roll mold, cover the lid for about 20 seconds, turn over the pot surface for another 10 seconds, turn it back and bake for 20 seconds, open the lid, and roll up the egg roll with an iron roll stick and hand to complete a wheat whole grain egg roll.

6. Clean the pot surface with a clean rag to prevent residual residue, and repeat step 5 until the wheat whole grain egg rolls are used up.