To extract starch from wheat, fermentation method was used in the past, that is, after the wheat is soaked in water and ground, acid fermentation is carried out, so that the cells surrounding the starch granules are dissolved and the starch is easy to separate.

However, this method causes a greater loss of gluten, and the protein in the starch is not easily removed, which affects the quality of the starch. It has now been replaced by the Martin method.

After all, wheat starch is a refined grain. It is mainly used in food as a thickener, gelling agent, binder, or stabilizer. It is also used in industry to make starch sugar (a type of edible sugar, but healthier than sucrose).

Not many applications.