What is wheat starch and is wheat flour starch?

Wheat starch is a gluten-free starch processed with wheat flour, also called clear noodles, clear flour, and ting flour, which is different from general starch, wheat contains a large amount of starch, and starch is not necessarily made from wheat grinding.

Starch is found in most vegetable powders. 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.

Uses of wheat starch

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.

Wheat starch can also be used to make paper to improve the surface strength of the paper and improve the adhesion of the paper.

Wheat starch can also be used as a stabilizer in the petroleum industry to control some water loss, or as a raw material for capsules, tablets.

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.

No.

First, the nature is different:

Wheat flour. It is a powder made by peeling wheat or other grains and grinding them directly.

Starch: It is an egg white isolated from flour.

It is insoluble in cold water, and will absorb water and expand in hot water to become a viscous translucent colloidal solution.

Second, the composition is different:

Wheat flour: rich in protein, fat, carbohydrates.

and dietary fiber, sweet and cool. It is made from ground wheat.

Starch: It is a part of flour, and the main components are more than 80% carbohydrates and more than 10% water. It is made from peas or potatoes.

Color index. The color of wheat flour has an important impact on the quality of food, especially the organoleptic quality, especially for cooked foods. The color of wheat pink determines the color of noodles and other foods, and the color of noodles is an important sensory evaluation index of noodles, which is the first sensory impression of consumers on noodles, which directly affects consumers' judgment of the quality of noodles and is the key factor in determining consumers' desire to buy.

In addition to sensory evaluation, color can also be measured with the help of experimental instruments, and the color colorimeter is the most commonly used and has a good application effect.

Wheat starch is extracted from wheat, and in the past, the fermentation method was used, that is, the 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 easy to separate.

After all, wheat starch is a refined grain, which is mainly used in food as a thickener, gelling agent, binder, or stabilizer, etc., and some use it to make starch sugar (a kind of edible sugar, but healthier than sucrose) is not widely used in industry.

Martin method is based on wheat flour as raw material, add 50 80% water in the mixer, and knead the flour into 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.

Wheat flour is not starch, it is flour processed from wheat, usually referring to the flour after the bran has been extracted. However, the main substance of wheat flour is starch, in addition to protein, fat, vitamins, inorganic salts and other substances. Wheat starch is a starch in which wheat flour removes the protein (gluten) from it, mainly polysaccharides.

The protein content in wheat flour is higher than that of other cereal products, generally more than 11%, and as high as 15%-20%, which is composed of gliadin and glutenin, which can be kneaded into a viscoelastic gluten after absorbing water, so wheat flour can be made into food with unique quality and flavor.

Maturation of wheat flour

The powder tensile test was carried out after the collected new wheat husk mill and heart mill, and it was found that the formation time and stability time of the heart mill were short, while the formation time and stability time of the skin mill were long, which indicated that the peel mill needed to be cured for a long time, while the heart mill did not need to be cured, and then it showed that the maturation process of wheat was actually the maturation process of wheat skin, which had little to do with wheat core.

In the process of wheat processing, the wheat core flour is collected separately, and the skin mill powder is collected separately, according to the law of the new wheat ripening process, the collected wheat core flour can be eaten, and the collected skin mill powder needs to be matured for a period of time.

The above content reference: Encyclopedia - wheat flour.

No. Wheat flour is a flour made of ordinary wheat milled by a machine, and wheat starch is made from wheat flour as raw material and processed to extract cavity fingers. Wheat starch, also known as glutenless flour or wheat starch, is a refined grain product.

Wheat starch is mainly used as a food thickener, binder, stabilizer, etc., and can also be used as starch sugar, which is not widely used in industry.

Wheat starch can also be used to make many delicacies, such as cold skin, vermicelli with box noodles, crystal dumplings, and many more. In addition, the production of the spine of the expanded cavity circular osmotic food is also inseparable from the participation of wheat starch.

Wheat contains a lot of starch, but the starch is not necessarily ground by wheat. Of course, not only wheat flour contains starch, but also vegetable flour.

The nutrients contained in flour (wheat flour) are mainly starch, followed by proteins, fats, vitamins, minerals, etc.

Extra high gluten flour: (moisture 14%, crude protein or more): usually used to make gluten and fritters.

High gluten flour: (moisture 14%, crude protein or more): The protein content of high-gluten flour is average, and usually the protein content above hail can be called high-gluten flour.

It has a high protein content and a lot of gluten, so it is also strong in gluten, and is mostly used to make bread, noodles, etc.

Flour flour: (moisture 14%, crude protein or more): usually used to make steamed buns, steamed buns, noodles and loose noodles, Chinese dim sum, etc.

All-purpose noodles: (water, crude protein or more): Usually used to make Chinese pasta, Chinese dim sum, Western dim sum, etc.

Low-gluten flour: (moisture, crude protein or less): Usually used for cakes, biscuits, small cakes, snacks, etc.

Difference Between Wheat Flour and Wheat Starch:

The former is flour made from wheat grinding, and the latter is extracted from wheat flour through segmented processing, which belongs to refined grains.

Wheat flour is the flour made from ordinary wheat, and wheat starch is the remaining noodle soup after the wheat flour is washed out of gluten with water.