Wheat starch is extracted from wheat. In the past, it was fermented, that is, wheat was softened by adding water, ground, and then fermented by adding acid, so that the cells surrounding starch particles were dissolved and the starch was easy to separate.
The extraction method of wheat starch is to use wheat flour as raw material, add 50-80% water in a blender, and knead the flour into dough at the speed of 40 rpm. The mixing time is about 30 minutes, and it is left for 30 minutes to make the gluten swell and bond with each other, so that the starch is easy to separate. If proper amount of salt is added, the quality of gluten can be improved and its bonding can be promoted.
Wheat starch is the main raw material for making vermicelli with cold noodles and box powder, and it can also be used as crystal jiaozi, and puffed food is also inseparable from wheat starch.
Wheat starch can be used to make many delicious foods, such as picnic buns, starch steamed bread, wheat whole-grain egg rolls, blueberry milk tea cheese rolls, Duran wheat pudding, potato vermicelli, fruit and vegetable sandwiches, tomato comb melon noodles, black sesame wheat shellfish and other delicious foods.