Flour and Starch
Food additives, ingredients for flour and starch.
Modified starch
Modified starch is derived from natural starch and processed chemically, physically, enzymatically, or through microorganisms to alter its structure, giving it properties different from the original starch.
These modifications make it suitable for various applications by adjusting viscosity, heat resistance, acid resistance, shear stability, and stability during refrigeration or freezing.
- Modified corn starch : Increases thickness and prevents product separation.
Wheat gluten
Wheat gluten is a protein found abundantly in wheat. It is extracted by kneading wheat flour with water until it becomes sticky, then washing out the starch until only the gluten remains. This gluten is sticky and elastic, playing a crucial role in the texture quality and size of bread loaves.
- Wheat gluten : Used for shaping and as a base in products.
Wheat starch
Wheat starch is derived by kneading wheat flour with water until it becomes sticky, then gradually washing away the starch to leave the gluten, which is sticky and elastic. This gluten plays a significant role in the texture and size of bread loaves.
- Wheat Starch : Used for shaping and as a base in products.
Potato starch
Wheat starch is derived by kneading wheat flour with water until it becomes sticky, then gradually washing away the starch to leave the gluten, which is sticky and elastic. This gluten plays a significant role in the texture and size of bread loaves.
- Potato Starch : Used for shaping and as a base in products.
Specialized pea starch
Natural pea starch is made from yellow peas harvested when fully ripe, with starch content comprising half of the composition. Pea starch is a non-GMO, allergen-free product with high nutritional value.
It does not have an E-number, and the production process involves extraction with heat and water without using chemical solvents, ensuring safety and preserving nutritional value.
