Wheat Starch

There are two main types of wheat starch — native wheat starch and modified wheat starch — each designed for specific functional needs. Native wheat starch is widely used in bakery, confectionery, noodles, sauces, and dairy products, enhancing texture and stability. Modified wheat starch offers superior performance in adhesives, paper coatings, bioplastics, and pharmaceutical tablets where improved viscosity or heat resistance is required. Production involves milling and washing of wheat to separate gluten and starch, followed by drying and fine sieving to achieve uniform granule size and high purity. Continuous quality control ensures consistent whiteness, low moisture, and excellent dispersion characteristics.