This document is a report on wheat starch submitted by a student named Kumbam Mahesh. It discusses wheat as a globally important staple crop and source of carbohydrates and protein. It defines starch as a polysaccharide produced by plants for energy storage. Wheat starch has many commercial uses including in sweeteners, paper sizing, and as a thickener and stabilizer in food. The procedure for extracting wheat starch involves steeping, milling, and screening wheat grains. Wheat starch is commonly used in food to improve texture, viscosity, binding and moisture retention and can act as a thickening agent, emulsifier, and stabilizer.

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.