Modified wheat starch

Wheat starch is low in protein, ash and fiber, and contains no residual sulfites. Sulfur dioxide is detrimental to the viscoelastic character of wheat gluten and is not used in the commercial production of wheat starch.28,323 The protein content of ten samples of unmodified and modified wheat starches ranged from 0.06-0.22%.28 A 0.23% protein (0.0404% nitrogen) level in wheat starch essentially indicates a gluten-free starch, as confirmed by an enzyme immunoassay.324 That purity of wheat starch is important in diets for celiac individuals. Wheat starch-based, gluten-free flour products were not harmful in the treatment of celiac sprue and dermatitis herpetiformis,325 although traces of an immunoreactive gliadin can be found in wheat starch.326... 

Compared to native wheat starch, the sodium starch 1-octenylsuccinate derivative gives much higher peak and cold-paste viscosities, but with considerably reduced paste viscosity during the cooking cycle.27 This product also exhibits emulsifying properties. When the 1-octenylsuccinate derivative is complexed with aluminum ion, a modified wheat starch that flows freely when dry and resists wetting by water... 

Table 10.14 Comparison of amylograph viscosities and pasting temperatures of modified wheat starches (7.5% solids)a...

Modified wheat starch Treatment or substituent Amylograph viscosity, BU... 

Wheat starch has been formulated in a variety of snack foods, whether they are extruded, expanded, microwaved or in the form of a stick or half products.570-574 In the case of yogurt or custard-type milk desserts, modified wheat starches were used for their thickening or gelling properties.575,576... 

Furunori is a modified wheat starch made in Japan by ageing starch paste under water for years. The molecular weight of the starch is reduced considerably by microbial action and the amylose is almost totally retrograded (Daniels, 1988 Hayakawa et al., 2002). It has less tack and greater gel stiffness. 

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