1- Wheat starch

Explanation: Natural Wheat Starch is a type of starch produced as a by-product while vital wheat gluten is obtained from wheat. It can also be described as gluten-free wheat flour. Wheat Starch shows much higher degrees of gelation than other natural starches. The gelling degree is between 80-85 ° C. It is a natural, pure and renewable polymer. Therefore, Wheat Starch has many uses.

Usage areas : Wheat Starch is a commonly used additive in processed foods in the food industry. Its natural property is used to create gels and thickeners. In the food industry and pharmacology, starch is used to impart moisture, texture and stability. In the food industry, thickening jelly, fruit puree, noodles, pastries, cookies, cakes, and Turkish delight are some of the areas where they are used. It is added as a thickener in starch, pudding and other powdered sweet mixes to make the structure soft. In puddings, it creates a soft texture while leaving a pleasant taste in the mouth. Wheat Starch allows you to control the moisture absorption and structure of the mixture in cake mixes, and the volume, softness, symmetrical structure and eating quality of the cake can be increased. It allows you to control viscosity and oil absorption in donut mixes and increase softness. Allows you to control spreading in wafer batter and pancake mixes. It helps to create the ideal outer surface in cream products (puff products, cream cakes, cream pies). You can control the width and thickness of cookies with Wheat Starch. In general, it ensures that all powder mixes are voluminous and fluid, while never masking delicate odors. It gives a soft consistency to the product in baby food and allows the release of aroma. It helps the products to rise and the pieces are crispy in breakfast cereals. While it provides the soft texture of salad dressings, it also preserves the stability of the emulsion. It allows heat to penetrate quickly into thickened sauces and soups while improving their aroma. While it increases adhesion in coatings, it enables products to absorb less oil during frying.