Wheat starch kumbam mahesh

1. ASSIGNMENT
ON
WHEAT STARCH
DEPARTMENT OFAGRONOMY,
SAM HIGGINBOTTOM UNIVERSITY OFAGRICULTURE, TECHNOLOGY AND SCIENCES,
ALLAHABAD – 211007 (U.P.)
SUBMITTED BY
KUMBAM MAHESH
19MSAGRO192
M.Sc. Ag. (Agronomy)
SUBMITTED TO:
Dr. THOMAS ABRAHAM
PROFESSOR
DEPARMENT OF AGRONOMY

2. INTRODUCTION
 Wheat is a Grass widely cultivated for its seed, as cereal
grain which is a world wide staple food.
Botanical Name : Triticum aestivum
Family : Poaceae
 Wheat is an important source of carbohydrates. Globally, it
is a leading source of vegetable protein in human food,
having a protein content of about 13%.
 Which is relatively high compared to other major cereals but
relatively low in protein quality for supplying essential
amino acids.

3. WHEAT STARCH
Starch or amylum is a polymeric carbohydrate consisting of
numerous glucose units joined by glycosidic bonds. This
polysaccharide is produced by most green plants as energy storage.

4. COMMERCIAL PURPOSE
• Being a pure renewable natural polymer, starch
has a multitude of applications.
• Commercial wheat starch is used in the
manufacture of sweetners, sizing of paper and
textile and as a food thickener and stabilizer.

5. PROCEDURE
• In general, the invention is practiced by steeping
the wheat grain in water containing sulfur
dioxide.
• The grain is then comminuted by milling and the
pulpy product is slurried with water.
• An aqueous suspension of starch and gluten is
obtained by screening the slurry to remove the
coarse particles.

6. FLOW CHART

7. NURITIONAL INFORMATION
Amount/ serving %Daily value [Serving size 20 gm
Total fat 0.4g 1%
Saturated fat 0.2g 1%
Trans fat 0g 0%
Sodium 6mg 0%
Protein 0.1g 0%
Total carbohydrates 16g 5%
Dietary fiber 0g 0%

8. USES
• When used in food, wheat starch assists with
texture, viscosity, gel formation, adhesion,
binding, moisture retention and can be used as
a fat substitute.
• It also work as an emulsifier, stabilizer and a
clouding or glazing agent.
• However it’s primary use in the food industry
is thickening agent.

9. MARKETING

10. INFERENCE
• When used in food, wheat starch assists With
texture, viscosity, gel formation, adhesion,
binding, moisture retention and can be used as
a fat substitute. It also Works as a emulsifier,
stabilizer and a clouding or glazing agent.
However it’s primary use in food industry is a
thickening agent.

11. REFERENCES
• Roy L. Whistler, James N. BeMiller; Eugene F.
Paschall, eds. (2012). Starch: Chemistry and
technology. Academic Press. p.220. “Starch
has variable density depending on botanical
origin, prior treatment, and method of
measurement”
• CRC Handbook of chemistry and physics, 49th
edition, 1968-1969, p. D-188.