oteins, lipids). Wheat starch is composed of three classes of granule fractions with
diameter varying from small ( 1 m) to medium (4-7 m) till large ( 15 m). Due
to different morphology of granules, pasting behavior/ retro-gradation of wheat
starch while heating and cooling is quite different from that of potato starch, but matches
with corn starch, which allows replacement of corn starch by wheat starch in most of food
applications.
TYPICAL USES:
For its typical characteristics, wheat starch is