Wheat starch

Grains wheat starch have a round or elliptical shape, mainly large (25-35 microns) and small (2-10 microns) sizes. In the center of large grains there is a faintly visible “eye”. The formation of cracks in starch grains when grinding wheat is caused by excessive compression, so it is considered advisable to use grooved rollers. This starch forms a low-viscosity paste, more transparent than pastes corn starch. At high concentrations after cooling, its paste forms elastic jelly.

In order to increase the yield of starch and the purity of the isolated gluten, an enzyme mixture (0.1-0.3 kg/t) is added when separating wheat flour. enzymes destroy non-starchy polysucrides such as arabinoxylans and P-glucans. The content of exo-P-xylosidase in the mixture should be low to prevent the formation of monosucridives, which negatively affect the reactivity of xylene. Enzyme preparations reduce the viscosity of the flour suspension due to the hydrolysis of cell wall P-glucans and the destruction of soluble arabin-xylans.

Arabinoxylan and arabinogalactan negatively affect the formation of wheat starch gel.

Wheat starch is used in baking and confectionery industry to improve the quality of flour products, their porosity, consistency, as well as for the production of lokum and Turkish delight. The production of this starch is concentrated in Australia, as well as in the USA, England and other countries. To do this, dry grain is used, roughly crushed, then the bran is separated, and the flour is mixed with water. The thick suspension is pumped into a homogenizer to separate starch grains from the protein matrix, then to precipitation centrifuges, which separate the suspension into two fractions. One contains starch with a small amount protein, and the second - starch, gluten and soluble substances. The latter is sent to ripen the gluten, after which the starch is washed from it. As a result of this processing, two types of starch are obtained, as well as gluten, a concentrate of soluble flour substances, and pulp. It is also possible to produce starch from wheat flour of at least 2nd grade. The process includes the following operations: kneading the dough, ripening it, washing starch from gluten, drying it, removing pulp and small parts of starch milk, separating starch from protein.

Low-yield baking flour is most suitable for separation into starch and gluten fractions. Wheat flour 65% and 86% yield separated into gluten and starch by preparing the dough, holding it for maturation, dispersing it in water and washing the gluten on sieves. The degree of separation of starch and protein increases with increasing water temperature (from 25-40 ° C).

The starch of the waxy grain of wheat is characterized by higher chemical activity than the starch of the normal and partially waxy grain. The properties of starch modified by chemical substitution do not depend on the varietal characteristics and type of granules.

Starch from grain soft wheat two varieties were fractionated and each fraction was evaluated according to the ratio of A- and B-type granules, the content of amylose, lysophospholipids and the nature of gelatinization. It has been established that the properties of starch are determined not so much by the amylose content as by its state (free or bound to lipids). The nature of starch gelatinization depends on the ratio of A- and B-granules.

Rice starch

The grains have a polygonal shape and small size - 3-8 microns. They form an opaque paste of low viscosity, characterized by high storage stability. Rice starch is used as a stabilizer for white sauces, providing them with resistance to freezing and thawing, and also for making puddings. Due to their uniform grain size and limited size, starch grains are suitable for the preparation of perfumes. Starch is produced in the USA, India, and some European countries.

The raw materials for the production of rice starch are broken rice and rice flour. Broken rice is ground and soaked using sulfurous acid with a concentration of 0.15% SO 2 or 0.2% sodium hydroxide solution. Then the extract is separated in centrifuges, passed through a sieve and the pulp is washed, gluten is separated from starch, the starch is refined and dried.

Japanese scientists claim that physical properties Waxy rice starch is closely related to the structure and properties of amylopectin. Amylopectin chain length in surface layers molecules determines its properties and the nature of retrogradation of the starch gel.

Other types of starch may enter the Ukrainian market. For example, National Starch offers Ultra Tex 3 topioca starch, which has a creamy texture, neutral flavor and stability. It is used for instant dairy products.

Packaging and labeling of starch

Potato starch is packaged in double bags with a net weight of up to 50 kg, and is also packaged in packs or bags made of paper and polymeric materials weighing from 250 to 1000 g. The sign “Afraid of moisture” must be affixed to the transport container.

Corn starch is also packaged in double bags, but with a net weight of 15 to 60 kg, and packaged in packs or bags weighing from 100 to 1000 g.

Rules for acceptance and quality requirements for starch

Commercial starch contains various impurities of organic and mineral origin, which affect its quality and grade.

To assess the quality, a sample is taken from a batch of starch in quantity: for bagged starch - every twentieth bag, but not less than three, for packaged starch - 2% of boxes, but not less than two. From each selected bag, single samples weighing 100-200 g are taken with a probe from the upper and lower parts of the package. From each opened box, single samples weighing 100-200 g are taken with a probe from the upper and lower parts of the package. One bag of starch is taken from each opened box. The mass of the total sample must be at least 1000 g from the mass of a batch of starch up to 16 tons and 2000 g - 16-50 tons.

The average sample is isolated from the total sample using the quartering method. To do this, mix it well, level it and divide it diagonally into 4 parts. An average sample weighing at least 500 g of the test substance is taken from two opposite parts, and the remainder is sealed and stored for 2 months. as an arbitration test.

The quality of starch is assessed by organoleptic and physicochemical indicators.

Potato starch according to quality is divided into the following grades: extra, highest, 1st, 2nd; corn - to the highest and 1st; wheat - extra, highest and 1st.

The starch color is determined in bright daylight conditions. To do this, the product is placed between two glass plates, pressed to form a smooth surface, and the color and appearance of the starch is determined. The color of potato starch of extra and highest varieties should be white with a crystalline sheen, 1st - white, 2nd - white with a grayish tint. Luster or luster is a phenomenon when illuminated grains of starch give a reflection that is perceived as crystalline shine. It depends on the size of starch grains. It depends on the size of starch grains. Large grains reflect light better and therefore have a more pronounced shine. Corn and wheat starch of all varieties must have White color, but a yellowish tint is allowed.

Starch has a slight odor due to the presence of volatile substances in it, mainly essential oil. Potato starch has a stronger flavor than corn starch. To determine the smell, take about 20 g of starch into a porcelain cup or glass and pour warm water(50 ° C), stir and leave for 30 s. Then the water is drained and the smell of the damp sediment is determined. Starch should not have any foreign odor that arises as a result of violation of transportation or storage conditions, as well as spoilage.

By appearance starch should be in the form of homogeneous powder particles, without grains or foreign impurities that impair its quality.

The presence of crunch is determined by chewing a starch paste boiled for one minute, containing 12 g of starch and 200 cm 3 of water.

The normal moisture content of grain types of starch is up to 13%, and amylopectin - up to 16%. Due to violation of transportation and storage conditions, it can grow, and this contributes to microbiological spoilage of the product.

A very important indicator of the quality of starch is the number of specks, that is, dark inclusions that are visually noticeable on the leveled surface of the starch. Mostly these are very small impurities of pulp particles, minerals, characterizing the purity of starch. they are determined by counting dark inclusions of starch under glass with contours of 2 x 5 cm in five places, and the results are doubled. The number of drops is limited and depends on the type and type of starch, pcs. per 1 dm 2: potato variety extra - 60, highest - 280, 1st - 700; corn premium - 300; 1st - 500; wheat higher - 280, higher - 550; 1st - 750.

Starch has an acidic reaction due to the presence of organic acids, phosphoric acid salts, residues of mineral acids, as well as carbohydrate breakdown products. When stored under unfavorable conditions, the acidity of starch increases due to the activity of microorganisms. The acidity of potato starch is limited from 6 cm 3 (extra) to 20 (2nd grade), corn - up to 20 (above), 25 (1st grade), wheat - up to 14.5 (extra) and 17 (1- i) cm 3 0.1 mol / dm 3 sodium hydroxide spent on neutralizing 100 g of dry matter. Determined by titration of a suspension containing 20 g of starch and 100 cm 3 of water.

Ash content characterizes the degree of purification of raw materials and starch from foreign mineral impurities. Phosphorus predominates among ash elements. The maximum ash content of extra grade potato starch is 0.3%, 2nd grade - 1, premium corn starch - 0.2, 1st grade - 0.3%.

For corn starch it is also standardized mass fraction protein - 0.8 - 1.0% in terms of dry matter.

Adulteration of starch may be associated with the introduction of foreign impurities, for example, wheat flour premium. This can be detected by microscopy and also by adding water. If cold water is added to such starch, instead of the starch grains settling to the bottom, gluten forms in the water and forms a dough.

Impurities of chalk, soda, gypsum can be determined by adding cold water and any acid. The release of carbon dioxide indicates the presence of additives.

Starch of extra and highest grades can be replaced with first grade. The commercial grade is identified by the color of the starch, the presence of a characteristic shine (chandelier in the extra grade), ash content, acidity and the number of inclusions per 1 dm2 of starch surface.

Assorted falsification is the complete or partial replacement of one type of starch with another. it is determined by microscopy according to the shape and size of starch grains.

Transportation and storage of starch

Starch must be transported in clean, dry wagons and cars, preventing exposure to precipitation. It is not allowed to transport starch together with products that can transmit its inherent odor.

Starch is stored in clean, dry, well-ventilated warehouses, without foreign odors, and not infested with pests. Optimal for storage is considered to be 70% relative air humidity, although up to 75% is allowed, and a temperature of about 10 ° C. Under these conditions, standards provide for storage of potato and corn starch for 2 years, and wheat starch for 1 year. More long-term storage significantly reduces the gelatinizing ability of starch. In rooms with high relative humidity, the air becomes moisturized, and due to microbiological processes and spoilage it first acquires a sour, musty, and then putrid odor.

The most common starch defects are

· Gray color, shades of other colors, which is due to a violation of production technology;

Putrid, musty and others unpleasant odors which may arise as a result of delays in the processing of semi-finished products or non-compliance with storage conditions;

· High humidity- due to violation of storage or drying conditions of starch;

· Crunch of mineral impurities - insufficient processing of raw materials or semi-finished products.

Every housewife knows about such a product as starch. However, not everyone knows that it is made not only. Starch from wheat flour is also widely used.

When did people start using wheat starch?

This one has been used since ancient times. In the chronicles of ancient writers there are references to wheat starch. There is information that it began to be produced in the Ancient Greek and Ancient Roman empires. In Europe, starch production from wheat grains began in the 16th century. IN Russian Empire this process began at the beginning of the 18th century.

Ingredient Description

Wheat starch (amulum triticum) is a white, sometimes creamy powder that is insoluble in water. From a scientific point of view, the composition of wheat starch is branched and long chains simple sugars. These chains are folded repeatedly, resulting in granules resembling grains.

Types of starch from wheat

Depending on the organoleptic indicators, wheat starch can be three types: extra (grade A), first (grade B), premium (grade B).

Production

4 methods for obtaining wheat starch

Today, wheat starch is produced using the following methods:

1. Starch is separated from gluten by washing on drums (Martin technology).
2. Starch is separated using a multicyclone (Latenstein technology).
3. Starch is separated from gluten using a two-phase decanter (Reisio Technology).
4. Starch is separated on stationary sieves or tricantera with three phases.

Popular methods

Nowadays, two methods of obtaining wheat starch are most often used: the Martin method and the “whipped dough” method.

Martin's method

Marten's method is that wheat flour with a gluten content of at least 25% is sifted and then mixed with water at a temperature of 20±2°C in a dough mixing machine. The ratio of flour and water can be of two options: 1:0.6 or 1:0.7. In order to evenly distribute the moisture, the dough is sent to the top of the hopper, from where it then enters the lower part of the hopper, from which it is sent to a special machine where the starch will be washed off. Starch from gluten is washed using machines in the form of a hexagonal or round drum, which rotates in water, resulting in a suspension of starch, which is sent to a special collection. There it is concentrated, purified and dehydrated. The end result is pure starch and gluten, from which nutritious raw materials can be prepared.

"Whipped dough" method

Another popular production method was invented in the United States of America. Unlike the Martin method, it uses more batter, which, after whipping, is sent to a disintegrator pump, where it is mixed with water, as a result of which the gluten is separated.

Production of wheat starch in Russia

At Russian enterprises the technology is somewhat different.

1. First, the grain is cleaned of foreign impurities by soaking in a solution of sulfuric acid.
2. It is broken into small particles in crushers.
3. By washing, fiber and starch milk are obtained.
4. This milk is sent to a centrifuge, and there it is already divided into two components - protein mass and starch.
5. The resulting raw materials are dried and sifted.

Where to buy wheat starch wholesale and retail?

You can buy wheat starch in almost every grocery store or supermarket. Wheat starch in Moscow is represented by domestic and foreign production. The most popular manufacturers are: Chaplyginsky Starch Plant, State Industrial Complex "Efremovsky", CJSC "Gulkevichsky KPK". Wholesale wheat starch from these manufacturers is exported to other countries of the world. The price of wheat starch depends on the manufacturer and the weight of the package.

How to store?

According to reviews of wheat starch, it becomes clear that it needs to be stored in a dry and closed place. Use glass or plastic containers with a tight lid. For storage, a cabinet that does not have direct access is suitable. Sun rays. The storage period should not exceed 2 years.

Application

Wheat starch is most often used in cooking. It is added as a thickener to sauces, jelly, mayonnaise, meat and fish products etc. It is also used in the production of paper, cardboard and glue. It is almost impossible to prepare the famous Turkish delight without wheat starch. In the textile industry, wheat starch is used to make sizing for the base of textile fabric. In pharmacology, it is added to ointments, powders, cough syrups, and dressings. In cosmetology, wheat starch is also actively used to prepare masks for the face and body. This mask has a lifting effect, i.e. tightens the skin, rejuvenates and helps prolong youth. If you add lemon juice to the mask, it will help get rid of age spots on the face and body. In order to receive good effect, it is necessary to carry out 10-15 procedures. And remember that the mask is prepared for one use and only from fresh products.

About the benefits and harm

The benefit of wheat starch lies in its anti-ulcer effect. Even in ancient times it was used for treatment gastrointestinal tract. It may also help lower blood cholesterol levels. If we talk about the dangers of wheat starch, then first of all it should be excluded from the diet for people who are allergic to wheat. The longer starch is stored, the more its ability to produce gluten, i.e., decreases. it becomes unusable. Wheat starch has high calorie content, so if you are dieting and exercising, minimize your intake of this product. For people leading a sedentary lifestyle, it is better to exclude it from the diet, as it can provoke an increase in insulin in the blood, which is fraught with negative consequences.

When purchasing this product, pay attention to the label. It should indicate GOST wheat starch, production date and manufacturer.

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Wheat starch is produced in three grades: grade A-extra, grade B-1 and grade B-II.

Wheat starch is produced in three grades: grade A-extra, B-I grade and B-II grade.

Wheat starch intended for yeast production must pass the sterility test and contain no more than 0.25% nitrogenous substances, calculated on a dry matter basis.

Mix good wheat starch with an equal amount of water by weight, then add 50 times the weight of boiling water and mix well until you get a paste suitable for spreading on paper with a brush. In this case, soaking or immersion is not possible.

They produce potato, corn and wheat starch. Used in the production of wine and molasses, for the production of dextrin (corn and potato starch) and finishing materials, for filling fabrics, starching linen, thickening paints, as an adhesive material - in bookbinding, cardboard and stationery industries, as food product, in medicine, etc.

They produce potato, corn and wheat starch. Used in the production of wine and molasses, for the production of dextrin (corn and potato starch), etc.

Wheat starch is mainly used, then maize starch, which produces a less plastic and less stable thickener; potato - for the same reasons, is no longer suitable for thickeners, and rice, which produces a flabby and quickly spoiled thickener, which is also expensive, is not used at all for thickeners. Less use of flour is associated with the ability of flour paste to easily liquefy when standing, acting as a liquefier on added starch, as well as with less stability of flour for storage. Wheat flour is used as an additive to starch and tragacanth and is recommended for cold printing inks. Rye flour(pecked) for thickeners finds only small or experimental use.

According to the second method2, dry wheat starch is ground in an ordinary burr mill for 122 hours. After an hour, the solution is centrifuged at a speed of about 2000 rpm. Centrifugation is continued for half an hour, the clear liquid is decanted from the sediment and stored under a layer of toluene in a closed flask. The solution prepared in this way contains from 0 1 to 0 5% starch and remains clear for months. When replacing wheat starch with potato starch, opalescent solutions are obtained, which must be purified by repeated filtration under pressure through infusor soil.

From 30 g of wheat starch, make 1 kg of paste, as indicated above when preparing starch paper. 4 g of potassium iodide are dissolved in it, passed through a cloth and applied to paper.

According to the second method 5, dry wheat starch is ground in an ordinary burr mill for 122 hours, and sufficient quantity ground starch to obtain a 2% solution is slowly sifted into distilled water, which is stirred with an electric stirrer.

The most rational method of producing wheat starch is Martinovsky, with which the yields are greater and the gluten is utilized more completely.

There are three main methods for extracting wheat starch: a) the sour method, b) the sweet, or Alsatian, method and c) the Martin method.

The raw materials for the production of starch adhesives are potato, maize, rice and wheat starch. They are used in plywood, match, textile, haberdashery, cardboard and other industries. Starch adhesives are not waterproof.

About 0.1 g of rice or wheat starch is mixed in the cold with 20 ml of distilled water and heated in a test tube to a boil. Good starch When titrated with thiosulfate, it should give a sharp color transition from blue to colorless without intermediate violet tones. This starch solution is only suitable for one day.

Starch is a carbohydrate that is the main reserve substance of most plants. It is formed in the cells of the green parts of the plant and accumulates in seeds, tubers, and bulbs. Starch is well digested and absorbed human body, which allows for widespread use in Food Industry(sausage, confectionery, bakery and other industries). Due to the uniqueness and diversity of their properties, native starches have found wide application in pulp and paper production, textile, construction and other industries. One type of starch is wheat starch.

Wheat is one of the most grown, consumed and traded food grains in the world. Wheat represents a large part of the world's diet due to its agronomic adaptability, ease of storage and nutritional value. Starch is the main component of wheat, having a number of nutritional and industrial applications. Thousands of wheat varieties of different types and species, differing in starch functionality (thermal, retrogradation, adhesiveness and nutritional properties), are grown throughout the world. These properties are related to starch composition and structure, which vary depending on genetics, agronomic and environmental conditions. Starches from bread wheat contain large amounts of surface lipids and proteins, and exhibit higher viscosity, while those from durum varieties contain a high proportion of small granules and amylose, but more low temperature gelatinization. Starches with high level lipids are less sensitive to gelation, swelling and retrogradation, while, with a high proportion of long amylopectin chains, starch becomes more crystalline and gelatinizes when high temperatures, increases viscosity, retrograde increases and starch digestibility decreases. Wheat starch, obtained from wheat, looks like a free-flowing white or yellowish powder, consisting of fractions of small (from 2 to 10 microns) and large grains (from 20 to 35 microns). They have a flat elliptical or round shape with a peephole in the center. Wheat starch has a peculiar yellowish color, its grains are round and elongated.

Wheat starch is used in the confectionery industry (jelly products, Turkish delight, candies, biscuits, etc.), in the baking industry (bread, buns, cookies, pies, pasta, etc.), and in the meat processing industry (sausages, sausages, cutlets , canned ham, jellies). Bread made from wheat grown in poor weather conditions does not contain enough vegetable protein. Adding wheat starch and wheat gluten (gluten) to flour products enriches them with protein, improves their taste and quality. Replacement of 30% of regular flour wheat starch enhances the softness and volume of the product, reduces fat consumption, and increases shelf life. In the process of making bread, starch performs the following functions: it is a source of fermentable carbohydrates in the dough, undergoing hydrolysis under the action of amylolytic enzymes (alpha- and beta-amylases); absorbs water during kneading, participating in the formation of dough; gelatinizes during baking, absorbing water and participating in the formation of bread crumb; is responsible for the staling of bread during storage.

The process of swelling of starch grains in hot water called gelatinization. At the same time, starch grains increase in volume, become more loose and are easily susceptible to the action of amylolytic enzymes. Wheat starch gelatinizes at a temperature of 62 – 65 °C. The starch state of flour affects the properties of the dough and the quality of bread. The size and integrity of starch grains affect the consistency of the dough, its water absorption capacity and its sugar content. Small and damaged starch grains are able to bind more moisture in the dough and are easily susceptible to the action of enzymes during the dough preparation process than large and dense grains. The structure of starch grains is crystalline, finely porous. Starch has a high ability to bind water. When baking bread, starch binds up to 80% of the moisture in the dough. When storing bread, the starch paste undergoes aging (syneresis), which is the main reason for bread going stale.

Usage wheat starch in the meat processing industry it is desirable for enrichment meat product vegetable protein, increasing its density, homogeneous structure and extending shelf life. In dumpling production, the use of wheat starch increases the flexibility of products, reduces the overcooking and sticking of dumplings. Of course, such products look much more attractive and tastier, and also keep their presentation for a long time. Among other things, wheat starch is used for cooking different syrups, beer, soft drinks, thickening products - jelly, sauces, all kinds of dressings. And jellies of wheat starch are distinguished by decent softness and elasticity. Wheat starch also has a mucolytic effect, which means it helps fight cough. Used in medicinal and dietary nutrition, since it is a carbohydrate with a complex structure. In the pulp and paper industry, wheat starch is used as a filler in the production of corrugated cardboard.

Is the production of high-quality and inexpensive. It is produced in the same quantities and volumes as bioethanol, since wheat starch is necessary in different areas production. We have wholesalers.

What exactly is 503512009, why is starch needed and where is it used? At its core, native starch is complex carbohydrate, which is part of many plants. It is formed in the green parts of plants, after which it accumulates in various kinds of tubers, bulbs and seeds of plants. Starch is easily digested human body. This is what allows it to be used in the food industry. Particularly in production sausages, V confectionery work, as well as bakeries and other factories use high-quality starch. Because of its uniqueness, starch is also widely used in textile, construction and other industries. in Vladikavkaz - this is what we can offer you.

Total starches produced in the world various types. There are also. Their great amount. Among them are wheat, potato, rice, pea and other starches. However, the most widespread of all are starches made from wheat grains, potato tubers and corn grains. In particular, Miranda LLC produces wheat starch.

Wheat starch in finished form looks like a peculiar White powder with a yellowish tint, consisting of small elongated grains. In order to obtain starch from wheat, it must first be soaked and crushed. Then the resulting mixture is dried and the notorious wheat starch is obtained. In terms of composition, this mixture belongs to the category of proteins and carbohydrates of plant origin.

The usage is quite extensive. For example, due to the fact that a paste made from wheat starch has greater plasticity when cooled, in contrast to a paste made from other starch, and at the same time has a neutral smell and taste, it is often used in pulp and paper production. In addition, due to their unique qualities and properties, wheat starch is used in the baking and meat processing industries, and in other enterprises. This starch is also used in the production of soft drinks, sauces, beer and other products. Our company offers you to wholesale from our company.

From everything we have listed above, it follows that high-quality wheat starch is used in a variety of areas of Russian industry and is in demand among large quantity manufacturers as one hundred percent natural product, which will certainly make all your products high quality.

You can also in the city of Vladikavkaz. You can also buy it anywhere in the country at our factory. In particular, the limited liability company "Miranda" is engaged in the production of wheat starch in Vladikavkaz. Modern technologies production allows us to obtain raw materials only from the very best High Quality. If you want native wheat, also contact Vladikavkaz LLC "Miranda". If you are interested in our offer, then call us!