Uses of Unmodified and Modified Wheat Starches

Oxidation of wheat starch using a concentration range of 0.4-2.4% available chlorine in sodium hypochlorite solution at pH 8 causes the amylograph peak viscosity to decrease at first, then to increase with increasing chlorine concentration used for oxidation. In addition, the temperature at peak viscosity and the final viscosity at 95°C decrease as the chlorine concentration is increased. 

The uses of starch permeate the entire economy430 and a preponderance of uses of wheat starch are apparent from materials and products found in households, bakeries, restaurants, schools, offices and supermarkets. 

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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... 

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