See also: starch - rice starch - corn starch - wheat starch - potato starch
What is that
Wheat starch is obtained from the grains of soft wheat (Triticum vulgare), reduced to flour and soaked in water; this is followed by a grinding of the product, with subsequent filtration, centrifugation, drying and powder reduction.
Wheat starch is made up of type A granules and type B granules; the former, larger (30/40 μm), have a lenticular shape, while the latter, of limited size (2/6 μm), are globose, devoid of hilum and stratifications.
Celiac disease
Characteristics and Uses
Wheat starch has an initial gelatinization temperature (T0) of about 58 ° C. Initially, a significant swelling of the starch structure occurs, with an increase in the viscosity of the system, followed by the breaking of the swollen structure and the release of the material starchy in the water. This gelatinization also increases the digestibility of the starch itself, making it more easily hydrolysable and attackable by the enzymatic systems of digestion (alpha and beta amylase).
Insoluble in cold water and in ethyl alcohol, wheat starch swells in hot water; this makes it useful as a natural thickener in the food industry, although the less expensive corn starch is generally preferred for this purpose. The same operation can be used to obtain an impromptu, cheap but still effective glue based on starch wheat diluted in hot water. The aqueous colloidal solution (starch solution) can also be used as an emollient for the skin, as a protective against gastric inflammation, as a base for some enemas and as an antidote in case of iodine poisoning.
Wheat starch is made up of two different polymers:
- Amylopectin (70-75%): branched molecule, more easily digestible, with a high glycemic index, responsible for gelatinization;
- Amylose (25-30%): linear molecule with lower viscosity, responsible for the reorganization of starch after cooking (resistant starch, stale bread, etc.).
The energy value of wheat starch, with its 350 Kcal / 100g is very high, thanks to the conspicuous presence of carbohydrates, with traces of fats and proteins.
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