Wheat Starch

Wheat starch

Wheat starch is separated from wheat flour, offering soft gels, excellent film-forming, and compatibility with wheat proteins for bakery refinement. In the food industry, it tenderizes pastry crumbs and extends freshness, enhances noodle resilience against overcooking, and provides balanced viscosity in sauces when blended with flour. Its natural synergy with wheat-based systems makes it perfect for traditional baking and Asian noodle production.

Food Industry Applications

• Bakery, pastry: Refines crumb tenderness in cakes, biscuits, and puff pastry by controlled gelatinization that evenly traps fats and steam.

• Noodles, pasta: Boosts cooking resilience in udon, ramen, and fresh pasta by balanced swelling that resists mushiness while maintaining chew.

• Sauces, soups: Thickens subtly in cream sauces and soups to complement flour roux without lumps or heaviness.

• Confectionery: Dusts cleanly and molds gummies, licorice, and nougats by low tackiness that releases without residue.

• Coatings, batters: Forms light, even browning in fried tenders and fish by strong film strength that stays crisp after cooking.

Other Industry Applications

In the packaging industry, bonds cardboard strongly in corrugating adhesives; in the adhesives industry, provides viscosity control in paper glues; in the construction industry, improves paper bonding in gypsum board production.