Technology for the production of wheat starch and gluten. Starch

wheat starch obtained from wheat, looks like a loose white or yellowish powder, consisting of fractions of small (from 2 to 10 microns) and large grains (from 20 to 35 microns). They have a flat elliptical or round shape with an eye in the center.

The opinion that exists in everyday life that potato starch is fundamental among a wide variety of starches is erroneous. The ancestor of all starches is the starch produced from wheat grains -. The production of wheat starch has been known since ancient times. According to a number of ancient writers, wheat starch was obtained on the islands of the Mediterranean Sea, Ancient Greece, and Rome. The beginning of the production of starch from wheat in other European countries dates back to the 16th century. In Russia, the first enterprises producing wheat starch appeared in the first half of the 18th century.

wheat starch depending on its organoleptic characteristics and composition, buy three grades: extra, premium or first.

Wheat starch production

There are several ways to obtain starch from wheat grains. At foreign enterprises, starch from wheat is obtained mainly in two ways: Martin or it is also called "sweet" and "whipped dough".

In the first variant, wheat flour is sifted and mixed with water in a dough mixer. The resulting mass is sent to the bunker for resting and after 30-40 minutes it is pumped with a dough pump into a starch washing machine. This device is a hexagonal or round sieve drum with holes 2 mm in diameter, immersed one third in a container of water. It rotates intensively and as a result, the separation of starch and gluten occurs. Then the starch slurry from the water container is sent to the collector, where it is concentrated, mechanically cleaned and dehydrated. As a result, the output is: pure starch, gluten starch (mixed) and the so-called "sweet" gluten used to prepare nutritious foods.

Second way starch production was developed in the USA and differs from the first one mainly in the initial stage: instead of thick, a more liquid elastic dough is kneaded, which is whipped and immediately sent to the cutting disintegrator pump, where a large amount of water is supplied. After intensive mixing, the starch is separated from the gluten on shaking sieves.

At starch and treacle enterprises in Russia, the following is mainly used

Soaking - the grain purified from foreign impurities is immersed for two days in a solution of sulfurous acid with a temperature of 45 ° C;

*​ crushing - the grain is broken into fine crushers into small pieces;

* washing - as a result, starch milk and fiber are separated;

*​ centrifugation - on separating centrifuges, starch milk is separated into a protein mass and starch;

*​ drying - wet raw materials are dried with heated air;

*​ sifting - semolina (glued together gluten grains), lumps and random impurities are detached.

Properties and scope of wheat starch

The main properties of starch obtained from wheat are:

* neutral taste;

* specific viscosity;

*​ hygroscopicity;

* high resistance to heat treatment;

*​ ability to stabilize emulsions;

* long shelf life.

One of the most important properties of native starch is the ability of its grains to swell in water with increasing temperature, giving a viscous colloidal solution (paste). The gelatinization temperature of wheat starch is 60-62 C. A distinctive feature of wheat starch is its ability to form pastes that are stable during thermal exposure, mixing and long-term storage.

The paste obtained from wheat starch, unlike corn and potato starch, after cooling, reorganizes into a more plastic jelly, which has a neutral taste and smell. It has a lower viscosity and greater transparency than corn and potato.

The use of wheat starch in the meat processing industry, as well as in the manufacture of food additives for the preparation of boiled sausages, frankfurters and sausages, is desirable not only to enrich meat products with vegetable protein, but also to increase its density, homogeneous structure and extend the shelf life of the finished product.

Manufacturers offer to buy wheat starch for use in various sectors of the food industry - baking, confectionery, meat processing, as well as in the textile, pharmacological and construction industries.

quality you can buy JSC "Starch products". The presence of our own technical capacities and control of all stages of production is a guarantee of the high quality of the products sold.

The technology for the production of wheat starch and gluten in the processing of wheat grain or flour is not one, there are many of them ... depending on the equipment used.

The evolution of the development of wheat starch technology was as follows

Martin technology: separation of starch from gluten by washing in rotating drums

Latenstein technology: separation of starch from gluten on multicyclones,

Reisio technology: separation of starch from gluten on a 2-phase decanter,

Advanced Martin technology: separation of starch from gluten on stationary sieves,

Technology for separating starch from gluten on a 3-phase tricanter.

In the last years of the last century, the technologies of the Finnish company Raisio Tehtaat (developed by Alfa-Laval and Vehno Co) are dominant, Westfalia Separator AG and Flottweg compete with it.

The basic technological scheme for processing wheat flour into starch and gluten is shown in the figure.

Despite the high technical level of the equipment used in these technologies, and obtaining high yields of gluten and A-starch (starch of the Ist grade), the disadvantages of these schemes are

high energy costs for boiling and thickening liquid by-products

and a significant mass of wastewater with a high content of soluble substances and suspended particles.

.

A mixture of by-products of starch production - pulp, pentosans and B-starch (grade II starch) - after concentration and boiling is sent to fodder purposes, which only partially solves the problem of wastewater disposal.

It is preferable and economically feasible to send the mixture of by-products from the production of starch and gluten for further processing to the Distillery or to the production .

Using the script below, you will be able to choose the appropriate option yourself (I have already filled in some basic data for you)

1st step. Enter enterprise parameters:
The productivity of the enterprise for wheat: t/day Composition of processed wheat:
2nd step. Enter the percentage of flour yield from the grain (depends on the quality of the grain and the selected grinding technology):
Flour with total starch content Min 76% % wheat bran %
3rd step. Enter the percentage of semi-products yield from flour (depends on the quality of the flour and the selected technological scheme):
Starch A %CB	Starch B %CB	Dry gluten %CB		liquid food %CB	Wastewater %CB
Note: By adjusting the yield of A-Starch and B-Starch, you can change the required yield of alcohol from B-Starch, but remember that, according to the requirements of the technological process, the total content of starch A and B cannot be less than 79%
4th step. Select alcohol production if needed
Production of alcohol from Starch B - Yes!! Production of alcohol from Starch B - NO!!

Results:

Wheat flour in production: t/day Wheat bran: t/day Commercial Starch A: t/day Starch B, going to alcohol: t/day Dry gluten (Gluten): t/day Dry waste from starch production (Pentosans) t/day Alcohol from Starch B at the rate of 1.5 tons of starch per 1000 liters: liters/day Ether-aldehyde fraction at the rate of 4% of the total spirit: liters/day Fusel oil at the rate of 1.2% of the total spirit: liters/day Carbon Dioxide (Carbon Dioxide): liters/day

In the 20th century in Russia, the All-Russian Research Institute of Starch Products created an original technology for processing wheat flour using gluten removal from starch and subsequent isolation of gluten / gluten in a hydrocyclone unit / hydrocyclone battery.

The use of a hydrocyclone plant for washing starch from gluten is due to the fact that intensive coarsening of gluten particles (lumps) occurs in hydrocyclones.

However, leading manufacturers of separator equipment (AlfaLaval, Westfalia separator, Flottweg) are already proposing today to replace starch washing in a hydrocyclone battery with starch washing in two screw centrifuges (see next chapter below).

Let me remind you that in earlier versions, when the sausage was 2 rubles 20 kopecks each, three drum vacuum filters were used in series to wash the starch from gluten, i.e. the separator station and the battery of hydrocyclones were replaced by drum vacuum filters. Washing of starch on drum vacuum filters (not shown in this diagram) was carried out three times and countercurrent with successive dilution of starch with filtrate and water. During the last filtration, the starch was washed with clean hot water (65-70 "C). The purpose of washing is to remove most of the soluble nitrogenous and other impurities from the starch. To do this, the starch is diluted into milk to 27-32 g Brix and fed into the vacuum filter trough In the filter, the liquid phase is filtered, and the starch that has settled on the surface of the drum is abundantly irrigated with warm water or rinsed.Due to the vacuum in the sections of the vacuum filter, the water irrigating the starch passes through the capillaries of the starch cake, thereby purifying the starch from any soluble impurities.

Sometimes, instead of drum vacuum filters for washing starch from gluten, disc filters (manufactured by the Bolshevik plant) were used; for these filters, the filtration surface is formed by discs consisting of individual sectors. With the same dimensions, disk vacuum filters have a larger filtration surface than drum ones. However, in disc filters, the conditions for washing and removing the filter cake are worse than in drum filters.

The diagram of a drum vacuum filtration plant for washing starch is shown in the figure below.

Vacuum filter 1 is connected to two vacuum collectors 2 and 3 for filtrate and washing. The collectors are connected through a foam trap 6 to a barometric condenser 7. The barometric condenser is connected through a trap 8 to a vacuum pump 9. The vacuum pump creates a vacuum in the system, as a result of which the filtrate and wash enter the vacuum collectors, from here they are pumped out by pumps 4 and 5 for further use. The vacuum collector (see Fig.) is equipped with a float 1 connected to an automatic valve 2. If the pumps do not have time to pump out the filtrate from the collector, then filling the collector with the filtrate raises the float. The float acting on the valve connects the collector to the atmosphere. The pressure in the reservoir rises, as a result of which the filtration rate decreases and the liquid level in the reservoir decreases. Foam can form in the collectors, if foam enters the condenser, the operation of the entire installation is disrupted. Therefore, the collectors are connected to the foam trap 6. Water is supplied to the foam trap through nozzles to destroy the foam. The high performance of the vacuum filter can be achieved with the maximum vacuum in the system.

The thickness of the sediment layer on the drum vacuum filter is maintained within 8-10 mm. This is achieved by selecting the number of revolutions of the drum. Filters are made with a drum immersion angle of 120-130°, and therefore the active filtration surface is 35% of the total drum surface. The filters have devices for rubbing cracks in the sediment through which the vacuum escapes. The performance of the filter depends on the content of the solid phase in the suspension. Therefore, the density of starch milk should be maximum 27-32 gr. Brix. The throughput also depends on the viscosity of the filtrate.

Since the viscosity decreases with increasing temperature, the suspension should be heated to the limit allowed by the conditions of the technology (no more than the starch swelling temperature, usually no more than 50-55 ° C.

To maximize the use of the active surface of the filter, the starch milk in the trough must be at the level of the lateral tube and the filter cloth must be in good condition.

If cracks form in the sediment, which do not allow the process to be carried out correctly, then the vacuum should be reduced and the reasons for their formation should be found out. The water supplied for washing should irrigate the starch evenly and in the required amount. It is not allowed to drain excess water into the vacuum filter trough.

When installing vacuum filters, it is necessary to strive to reduce the length of the air ducts. To do this, air pumps must be installed on the upper floors, closer to the barometric condenser

The right choice of filter cloth can significantly improve filter performance, both qualitatively and quantitatively. Studies conducted with cotton fabrics have shown that the clogging of the fabric with sediment, the filtration rate, and the durability of the fabric depend on the type of fabric and its suitability for filtering a given suspension. So, for example, the diagonal makes it possible to obtain many times greater filtration speed than when filtering through a linen or hemp canvas. When using a cotton cloth, the filtration rate increases by 1.22 times compared to using a diagonal.

Thus, by selecting the most suitable fabric, it is possible to significantly increase the performance of the drum vacuum filter, reduce the moisture content of starch, and, consequently, create better conditions for washing it.

Vacuum filters are also used for gluten dehydration after settling tanks. Since gluten grains are smaller than starch grains (1-2 microns), the sediment layer on the filter surface is thin. This significantly reduces the performance of the vacuum filters. This also explains the high resistance of the filter cloth, the pores of which quickly become clogged and require frequent washing. When gluten is dehydrated on vacuum filters, its moisture content decreases by 29-30%, i.e. from 88-94 to 59-64%. Gluten contains some starch grains, which are larger than gluten grains, so the resistance to filtration will be less, the more starch in gluten.

In vacuum filters, gluten is not washed, so the filters can work with a large angle of immersion of the drum into the suspension. The thickness of the gluten sediment on the filter surface is 3-5 mm, the gluten is removed from the filter using a rubber roller, which is tightly attached to the filter surface.

Recently, diatomite (perlite) drum vacuum filters of various capacities have appeared on the market. All bowl vacuum drum filters are replaced by CROSS-FLOW tangential filtration systems or dynamic CROSS-FLOW filtration on ceramic rotating filters.

Description and operation of the technology of wheat starch and gluten in the processing of wheat flour.

The line for processing wheat flour into starch and gluten with a capacity of 25 tons / day for flour includes:

Area for the preparation of water-flour suspension;

Raw gluten/gluten production area;

Separation of purification of starch suspension from soluble substances and protein/gluten;

Gluten/gluten drying department;

Area for preparation of gluten for storage.

According to the technological scheme, wheat flour, purified from impurities, comes from the elevator into the hopper 7, equipped with a vibrating bottom, from where it is fed to the mixer by a screw conveyor 2 3, where it mixes with water T=35...40°C, forming a water-flour suspension with a concentration of 32-35% dry matter, which is sent to the disperser 4, operating continuously. The rotor and stator of the Sh5-PDTs-2 disperser with a shaft speed of 1500 rpm have radial slotted holes and an angle of inclination of the impellers of 45°.

Fresh hot water comes from pressurized collectors 6, 6 a. From the dispersant 4 pump 5 under a pressure of 0.35-0.4 MPa, the water-flour suspension is fed to a three-stage installation of hydrocyclones 7. After its first stage, warm water (30 ... level of 16-18% CB. In the process of processing on hydrocyclones, gluten particles are formed in it, which then turn into large conglomerates.

The resulting mixture from the hydrocyclone 7 W by gravity enters the arc sieve 8, where it is divided into fractions: starch suspension and raw gluten in the form of conglomerates. Raw gluten (i.e. gluten) is sent to an arc sieve 11, then to a screw-water separator 13, with which gluten with a moisture content of 60-65% is loaded into a pneumatic dryer 31. From here, part of the dry gluten is returned to the mixer, where the raw gluten enters. In the process of recirculation, the required moisture content of the final product is ensured. Dried gluten is sieved on a centrifugal burat 32 and from the hanging collection 33 fed to semi-automatic scales 34, then packed in bags, which are sewn up on a bag sewing machine 35. The gluten in the bags is stored on pallets. To capture dust, a bag filter of the RVC type is used. 36 with silencer 37. To create the necessary pressure in the air purification pneumatic system, a fan 35 is provided.

Starch suspension with arc sieves 8, 11 automatically enters the collection 12, from which the pump 12a is pumped out into the collection 75, and then by the pump 16 - on an arc sieve 17, where the pulp is separated and simultaneously washed, for which process water is supplied to the sieve surface from the pressure collector. Next, the starch suspension is processed twice on screw centrifuges 22 and 27 to remove protein and soluble substances. The concentration of the suspension entering the first stage of the centrifuge 22 should be at least 10% DM, and exits from it: condensed - at least 36, liquid - no more than 3.5% DM.

The thickened exit from the screw centrifuge is diluted with fresh water in the collector 25, from which the pump 26 is fed to the next centrifuge II stage 27. The thick exit from it - i.e. A-Starch - is sent for drying in a pneumatic dryer.

The equipment and process of drying wheat starch is similar to that of potato starch.

The liquid discharge from the centrifuge 22 is fed by the pump 24 to the screw centrifuge 27a, where B-starch (second grade) is separated from it, which is transported together with the pulp for disposal.

The main characteristics of raw materials and finished products in the processing of wheat flour for starch

Wheat flour I and II grades with high baking properties is a raw material for the production of dry gluten properties, elastic and elastic gluten. The quality of wheat flour is characterized by the following indicators:

Mass fraction of solids, %, not less than - 85.0;

Mass fraction of raw gluten, %, not less than - 30.0;

Mass fraction of starch, %, not less than - 68.0.

Wheat dry starch is produced in accordance with industry norms and must comply with the following indicators:

Smell - no foreign smell;

Color - white, white with a yellowish tinge, depending on the variety;

Taste - corresponding to wheat starch;

Mass fraction of moisture, %, no more than-13;

Mass fraction of ash, % DM - 0.20-0.50 (depending on the variety);

Mass fraction of protein (N x 5.7) in terms of DIA,%, not more than - 5.0;

Other indicators.

The quality of dry gluten according to GOST R 31934-2012 Wheat gluten. Specifications:

The current Standard applies to wheat gluten obtained from the complex processing of wheat grain.

Wheat gluten is used in various branches of the food industry, in catering establishments, in the production of feed for pets and farm animals.

color-light gray;

smell - no foreign smell;

mass fraction of moisture, %, no more - 10;

mass fraction of protein (N x 5.7) in terms of absolutely dry substance DIA,%, not less than - 75;

other indicators (including extensibility of gluten).

A new scheme for the production of wheat starch and gluten in the processing of wheat flour (short-circuit process).

During the production of wheat starch, waste products are obtained: extract (key water), pulp and gluten (gluten).

At present, the production of starch from wheat is organized according to a short-circuit scheme developed by TsNIIKP back in 1956-1959. According to this scheme, the loss of dry matter of the grain is reduced by 1-2% and the starch yield is significantly increased 65-67%

The cleaned grain is soaked in lock vats connected to a diffusion battery 1 for 36-48 hours at a temperature of 48-50 °C. Before unloading, the grain is treated with sulfuric acid containing 0.25% sulfur dioxide, and then with washing water at a temperature of 45 ° C. Key water (extract) is periodically taken from a vat with freshly loaded grain.

The soaked grain is subjected to double crushing. The porridge, freed from milk, is fed for final grinding to millstones 5, then the porridge is dehydrated on vacuum filters 6 - the main unit in the scheme. The filtrate from the vacuum filters 6 after starch separation on the hydrocyclone 7 and heating to 47 °C on the resheffer 8 is fed to the lock battery 1, where it is used as washing water. Water after washing the grain is supplied to tower 2, where it is saturated with sulfuric anhydride and supplied to the lock in the form of acid.

In the process of straining on vacuum filters, 65-75% of the soluble substances of the grain are separated from the porridge, which pass into the filtrate returned to the lock.

After separation of large and small pulp 9 from strained porridge, starch milk is sent to the station 11, 12, 13 of centrifugal separators PSB to separate protein substances.

The main separation of starch and gluten is carried out on the same separators in three stages.

The upper descent of the first stage - gluten is concentrated on the separators PSA-3 position 15 in two stages and sent to the feed shop. Clarified water is used to wash the pulp 10.

The refined wheat starch obtained from the third stage separators 13 contains 0.5% gluten. Starch is washed on vacuum filters 16 with clean water, and the filtrate is sent as wash water to separators 13. Wash water goes through separators 13, 12, 11 in a countercurrent.

As a result of grain locking, a liquid extract is obtained, containing 6-7% of solids, which is a waste of production. Usually, the extract from the key battery in its pure form is used for cultivation.

When wheat starch is obtained at corn-starch plants, the soaking process, according to the research of TsNIIKPP, changes somewhat: the concentration of sulfurous acid in the key water should be at least 0.4%, the grain soaking time should be about 30 hours.

It has been established that it is economically profitable to process 85% milled wheat flour at potato-treacle and starch factories. In this case, it is advisable to use less valuable wheat for baking - with a low gluten content. The scheme provides for alkaline dispersion of flour.

In many baking recipes, especially pies with juicy fruit or berry filling, jelly, cookie dough or pancakes, we find starch, a white thickening powder. It is needed quite often, but what if the starch is over at the most inopportune moment? Or do you want to treat a guest who, due to medical contraindications, should not eat starch for food? In this case, you can replace it without losing the taste of your products.

A new and unlikely ingredient is making its way into several gluten-free products. Don't be surprised to find wheat starch in some foods in the United States. Food and Drug Administration regulations allow gluten-free products if the wheat starch is specially processed to remove gluten. Some food companies say it can improve flavor and texture in certain foods.

But gluten-free consumers, long past the rule that any food containing wheat, barley, or rye in any form, may be tied to the idea that certain types of wheat starch are now allowed. While some food companies are planning to start using wheat starch, don't expect many to follow quickly. Overall, the use of wheat starch in gluten-free foods appears to be a hard sell to both food manufacturers and consumers.

What is starch

Translated from German, starch is “strong flour”, and if ordinary flour crumbles, then starch sticks it together. Starch is a substance that belongs to complex carbohydrates, a polysaccharide. It looks like a white powder, sometimes with a slight yellowish tinge, if you crush it in your hand, you will feel a creak. Starch does not have any special taste and smell, it does not dissolve in cool water, but when interacting with warm or hot it becomes thick and viscous, it is these properties that are used in baking. Starch has a high calorie content, so dishes in which it is present give a feeling of satiety for a long time.

For decades, the word "wheat" has signaled danger to any person. This is especially important for people with celiac disease due to damage to the gluten containing grains that causes small intestine damage. There is only one effective treatment: lifelong, total avoidance of food containing gluten.

Those with gluten sensitivity do not experience gut damage, but they often suffer symptoms severe enough to prompt them to eliminate gluten-containing grains entirely. But now she must make an exception for wheat starch and explain to her patients why it might be acceptable on a gluten-free diet. Whenever wheat starch is used in a food labeled "gluten-free", it should appear on the ingredient list. Wheat will also appear in the "Contains" statement if the product has one.

Natural starch is found in those vegetables, fruits and legumes that we eat constantly: peas and beans, bananas and mangoes, rice and potatoes, millet and corn.

Natural cornstarch makes baked goods fluffy

What are its benefits for the body

Like any polysaccharide, in the acidic environment of the stomach, starch is able to convert into glucose, which enters the brain with blood flow and nourishes it. Glucose provides energy, so a small amount of starch should be consumed by both adults and children.

The label must also state that "the wheat has been processed to meet the Food and Drug Administration's requirements for gluten-free products." When the ingredients list only says "starch", it means cornstarch, which is naturally gluten-free, Cureton notes.

Our consumers will avoid such products. Products labeled gluten-free must contain less than 20 ppm of gluten and cannot be made from gluten-containing grains such as wheat or any derived ingredients that have not been processed to remove gluten.

What is starch: potato, corn and other types

On the shelves of stores, we can find different types of starch, which differ somewhat from each other in their properties:

• Potato starch is the most common of all starches, it is added to kissels, sausages, gravies and soups, confectionery cream and store-bought mayonnaise. It is also used for breading juicy products - fish, pork, hard cheeses;
• Cornstarch is suitable for thickening jelly, especially milk, it is lighter than potato and wheat;
• Tapioca starch has the lowest moisture and is recognized as the most environmentally friendly, it is used in soups, sauces and gravy, as well as in the manufacture of instant vermicelli;
• Wheat starch absorbs excess liquid when kneading the dough, keeps the shape of the finished baking, but with long-term storage of bread, it tends to make it stale;
• Rice starch is more commonly used in the production of syrups and sauces;
• Soy starch is suitable for the confectionery industry.

What can be used to replace starch in baking

However, products labeled gluten-free may contain a derived ingredient if it has been processed to remove gluten as long as the final food product contains less than 20 ppm. Products made without wheat starch gluten are completely safe, Cureton says, even for those with particularly high gluten sensitivities. Wheat starch contains such a tiny amount of gluten that it does not significantly add to the gluten levels in the final product. But consumers should continue to read labels, understand what they mean, and make sure that anything containing wheat starch also identifies itself as gluten-free and says the ingredient has been processed to remove gluten.

Soy starch has a pleasant yellowish color.

In baking, corn starch is more appropriate, it has the most delicate texture and gives the products a golden crust. Muffins, muffins, tortillas and casseroles are prepared with it.

Tortillas with corn starch have a ruddy crust

How is rice starch used?

The appetizer consists of a mandarin centre, sugar shell and dark chocolate. The ingredient list identifies "starch" and provides additional allergen information: "contains soy and wheat starch certified gluten-free by a gluten-free certification body." Studies have found no evidence that foods containing gluten-removable wheat starch harm people with celiac disease.

One group of 23 randomly assigned volunteers ate only natural, gluten-free foods, while 26 also ate gluten-free foods containing wheat starch. After one year, both groups showed similar good recovery based on reported symptoms and quality of life, small bowel biopsy, and blood tests.

In dietary nutrition, starch is also used - more often corn or rice, as the lightest.

Why is it added to baked goods?

In some recipes, starch is prescribed to be added to the dough, in others - directly to the filling itself.

So starch:

1. Gives the dough tenderness and friability, here we are talking about shortbread;
2. It helps not to soak the yeast dough in places of contact with the filling (if you sprinkle a layer of dough with starch, it will serve as a kind of gelling layer, will not allow berries or pieces of fruit to “sink” to the bottom of your baking);
3. Makes the dough more plastic;
4. Retains the shape of baked products;
5. Thickens liquid filling, this is especially true for fruit and berry pies and pies;
6. Increases the shelf life of finished baking up to 4 days;
7. In biscuit dough, starch is designed to absorb excess moisture, “dry” biscuits so that they turn out to be more magnificent and taller.

In recommending wheat starch, the authors of this study argued that minimal contamination of less than 20 ppm of gluten is nearly impossible to avoid in any diet. International standards have adopted this level because it is considered safe for the vast majority of people with celiac disease.

But some experts express skepticism. I wouldn't expect gluten-free wheat starch to be approved in Canada in the near future, but if the experience is positive in the United States, there could be a mid-to-long-term review of the situation, says Sue Newell, operations manager for the Canadian Celiac Association.

With starch, the biscuit is very lush

Starch loves milk and sour-milk products, then it is not felt in baking, it does not give it a bland taste. It can be diluted in yogurt, kefir, sour and baked milk, sour cream.

What can be replaced with starch

In addition to the properties already listed, starch can act as a substitute, for example, in baking for strict vegetarians or religious fasting people, it can replace eggs. To make pastries less nutritious and softer, you can replace part of the flour with starch, usually 30%.

Want to get first access to important gluten-free news articles like this one?

Subscribe to be the first to hear about our latest gluten-free recipes, news, articles and more. There is no need to worry that many by-products of wheat are one of the main ones. Things that I miss home. Now they want to destroy North American. Food market too? "Gluten-free" wheat starch? I also get sick of the processed word.

• GEORGE This news deeply irritates me.
• European standards for gluten-free labeling are too weak.

This seems to be a simple case of profit, more important to Dr. Shar than consumer health.

Sometimes starch can give an unpleasant bland taste to baked goods, to prevent this from happening, add flavorings - vanillin or cinnamon works well.

Starch can be substituted for eggs

What can be used to replace starch in baking

Starch is a thickening agent, so you can replace it with products that have similar binding properties. So the substitutes are:

Starch replacement options

Consumers with celiac disease, and their health, is more important than profit! Starch does not mean cornstarch. Corn starch means corn starch. Many foods now say where the starch comes from. Why does it have to be so hard. "The gluten-free industry has driven demand for refined starch." And an industry that only focuses on profit!

But hey, the profit is calculated over a human life each time. The only way to treat celiac disease is 100% gluten free. Human disease needs observation of a different nature. So processed wheat starch is processed again? Hmm, what happened to this picture? What is your selling double hitting processed starch for now? So people can go back to highly processed diets?

1. Rye, buckwheat, pumpkin or wheat flour

Buckwheat, pumpkin and rye flour are used in pie dough (yeast and yeast-free), cookies and muffins, wheat flour goes well in biscuit dough.

You can use pumpkin flour instead of starch in muffins

The food industry in countries like America is more interested in making a dollar than making people sick. X ppm is one thing, but it is the total amount consumed. On the other hand, pigs on a bag of so-called "gluten-free" 99 ppm cookies made from wheat starch and you're heading for trouble. And probably a doctor haha. Every country in the whole world could enter immediately.

Starch is the nutrient reserve of many plants. During the growing season, green leaves collect energy from the sun. This energy is transported as a sugar solution into the starch storage cells, and the sugar is converted into starch in the form of tiny granules that take up most of the interior of the cell.

2. Flaxseed or chia seeds ground into flour

Such an additive will be good for muffins, cookies or cakes, they will turn out crumbly, tender and soft. Also, ground flax seed gel is used to make jelly. In order for flax seeds to acquire the properties of starch:

1. Let's take 1 tbsp. a spoonful of seeds ground into flour (you can do this in a coffee grinder);
2. Soak in 2 tbsp. spoons of boiling water for 10 minutes.

The conversion of sugar to starch occurs with the help of enzymes. Then, the next spring, the enzymes are also responsible for re-converting starch to sugar - released from the seed as energy for the growing plant. Modern wheat varieties are generally classified as winter wheat and spring wheat - most of the wheat grown is winter wheat.

Some ancient varieties of wheat, such as einkorn, emmer, and beer, are still grown for special purposes. Durum flours derived from bread wheat are high in gluten and are preferred in baked goods. The hardest wheat is durum - macaroni wheat; it is important for pasta production.

Flax seeds can also be used to replace starch

3. Agar-agar or gelatin

These are unique substitutes, they can be added to yogurt cakes or Bird's milk, which other substitutes simply will not work with. In order for gelatin to be able to replace starch, you need:

1. Take 1 tbsp. a spoonful of gelatin;
2. Soak in 1.5 tbsp. spoons of warm water;
3. Leave to swell for 30 minutes.

If we use agar-agar, we must take into account that its gelling properties are much stronger, so we take less substance (1/2 teaspoon) and less water (1 tablespoon).

What to use as a substitute in baking with cherries, fruits or berries

Gluten is wheat proteins. Gluten forms long molecules that are insoluble in water. This gives the dough its characteristic texture and allows breads and cakes to grow because the carbon dioxide released by the yeast enters the gluten superstructure. Gluten is especially important in the production of starch from wheat, because gluten is the most valuable by-product, representing half of the turnover. In fact, starch is considered by some manufacturers to be a by-product and gluten of the main product.

Agar-agar has strong gelling properties

4. Semolina

This substitute is suitable for shortcrust pastry and curd products. Semolina increases in size when it absorbs moisture, this must be taken into account when pouring semolina batter into a mold. Baking is fluffy, but more dense and satisfying than when using starch, and acquires a granular structure.

If the gluten is extracted and carefully dried in hot air at moderate temperatures, it retains its characteristics, if so labeled as "vital gluten". Vital gluten can be added as a dry powder to flour otherwise low in gluten and thus improve the baking qualities of the flour. Danish and Scandinavian climates favor weak wheat with poor baking qualities. The gluten content is low and the gluten texture is short. The remedy mixes it with French or Canadian wheat, known for its best gluten quality.

5. Powdered coconut

Such a replacement is ideal for adding to fruit and berry fillings for pies. In addition to the necessary viscosity, coconut flakes add sweetness and a pleasant taste to products. You can reduce the amount of sugar in the filling or dough if you are using coconut flakes.

Alternatively, baking performance can be improved by mixing with vital gluten powder. Commercial gluten is dried to a minimum of 90% dry matter, as is a typical composition. Gluten is generally used as a meat extract in both food and feed. The fermentation industry consumes a large amount of gluten and by acid hydrolysis, it is used to produce hydrolyzed vegetable protein and glutamic acid. A key gluten-based meat analogue was invented by the International Starch Group.

Coconut flakes add extra sweetness to products

6. Eggs

We are considering such a replacement: 2 tbsp. spoons of corn or potato starch - this is 1 fresh chicken egg, which will replace starch in pancakes and pancakes, as well as in shortcrust pastry and juicy pies. In addition, eggs instead of starch can be used not only as an additive to the dough, but also as a thickener for pastry cream. To get the adhesive mass for the cream, we need:

It replaces up to one third of the minced meat in popular meat balls. Another invention combines emulsifiers and gluten into a spray-dried powder that improves flour baking quality and bread shelf life. Gluten is an invisible integral part of wheat flour. To make it visible and to illustrate its vital properties, a small and simple experiment may serve the purpose. Form flour into a dough with a little water. Knead by hand a small piece of dough under a tap water hose.

Use water sparingly when mixing. The white starch will run off with the water and can be collected as long as the dough remains coherent. Gradually, the starch is washed off and the remaining dough consists of pure gluten with a cohesive chewing gum like consistency. Pulling the dough at this point lengthens the lump until it breaks. The elongation before breaking indicates the quality of the baking flour.

1. Separate the yolk from the protein;
2. Place the yolk in a tall glass for whisking;
3. Add to the yolk 2 tbsp. spoons of milk (it should not be cold) and a teaspoon of sugar with a slide;
4. Beat everything and add to the boiling confectionery cream (suitable for custard).

A fresh chicken egg replaces 2 tbsp. spoons of starch

To replace starch in milk jelly and fruit or berry fillings, you need:

1. Grind dry flakes in a coffee grinder;
2. Sift through a fine sieve several times.

Oat flakes replace starch in fruit and berry fillings

They are added to the dough for fruit and berry pies in the amount in which starch is usually taken.

Breadcrumbs replace starch in succulent pies

9. Home Starch

Suitable for replacing store starch in any recipes. We get it like this:

Each type of dough has its own starch substitute. In some cases, starch can be completely dispensed with simply by excluding it from the recipe (for example, in the preparation of biscuit, pancake or pancake dough, and in puff pastry).

If the component is listed in the shortcrust or biscuit dough recipe

In biscuit dough, you can simply forget about starch, if you exclude it, the biscuit will not suffer. Or you can replace starch with wheat flour, but it will turn out a little denser. Homemade starch is also suitable for replacement.

In shortcrust pastry, starch is replaced with egg yolk or semolina.

If starch is needed in curd products - muffins, cookies, casseroles

In cottage cheese baking, starch is that viscous liquid that holds the cottage cheese and other ingredients together, and prevents the dough from “sagging”. Starch in cottage cheese casseroles, cheesecakes, cookies and muffins is replaced with gelatin or agar-agar, buckwheat or corn flour, semolina.

Cheesecakes with semolina instead of starch are very tasty

How to replace starch in dishes with fruit and berry filling

In pastries with fruit and berry filling, it is important not to let the juice that will stand out from juicy berries or fruits leave the pie.

Starch in juicy pies can be replaced with chopped coconut

We replace the necessary starch with finely ground breadcrumbs, oatmeal flour or coconut flakes, which will give our fruits and berries (cherries, strawberries, raspberries and others) additional sweetness and enhance the smell of finished baking.

The lack of starch is not a reason to be upset and not bake delicious things. Starch can be easily replaced, there are many options, each of which is suitable for its type of dough. Baking will remain the same airy and tasty, and will also become less high-calorie. Cook useful!

Wheat starch

Grains of wheat starch have a round or elliptical shape, mainly large (25-35 microns) and small (2-10 microns) sizes. In the center of large grains there is a faintly noticeable "eye". The formation of cracks in starch grains when grinding wheat is due to excessive compression, so it is considered appropriate to use corrugated rolls. This starch forms a low viscosity paste, more transparent than cornstarch pastes. At high concentrations, after cooling with a paste, an elastic jelly is formed.

In order to increase the yield of starch and the purity of the isolated gluten, an enzyme mixture (0.1-0.3 kg / t) is added during the separation of wheat flour. enzymes degrade non-starch polysucrids such as arabinoxylans and P-glucans. The content of exo-P-xylosidase in the mixture should be low to prevent the formation of monosucrids, which negatively affect the reactivity of xylene. Enzyme preparations reduce the viscosity of the flour suspension due to the hydrolysis of P-glucans of cell walls and the destruction of soluble arabin-xylans.

Arabinoxylan and arabinogalactan negatively affect the process of wheat starch gel formation.

Wheat starch is used in the baking and confectionery industries to improve the quality of flour products, their porosity, texture, as well as for the manufacture of Turkish delight and Turkish delight. The production of this starch is concentrated in Australia, as well as in the USA, England and other countries. For this, dry grain is used, coarsely ground, then the bran is isolated, and the flour is mixed with water. The thick suspension is pumped to a homogenizer to separate starch grains from the protein matrix, then to centrifuges that separate the suspension into two fractions. One contains starch with a small amount of protein, and the second contains starch, gluten and solubles. The latter is directed to the maturation of gluten, after which starch is washed out of it. As a result of such processing, two types of starch are obtained, as well as gluten, a concentrate of flour soluble substances, and pulp. It is also envisaged to manufacture starch from wheat flour of at least 2nd grade. The process includes the following operations: kneading the dough, maturing it, washing the starch from gluten, drying it, removing the pulp and small parts of starchy milk, separating the starch from the protein.

Low yield baking flour is most suitable for separation into starch and gluten fractions. Wheat flour of 65% and 86% yield is separated into gluten and starch by preparing the dough, maturing it, dispersing it in water and washing the gluten on sieves. The degree of separation of starch and protein increases with increasing water temperature (from 25-40 ° C).

The starch of the waxy grain of wheat is characterized by a higher chemical activity than the starch of normal and partially waxy grains. Properties of starch modified by chemical substitution do not depend on varietal characteristics and type of granules.

Starch from common wheat grain of two varieties was fractionated and each fraction was evaluated by the ratio of A- and B-types of granules, the content of amylose, lysophospholipids, and the nature of gelatinization. It has been established that the properties of starch are determined not so much by the content of amylose as by its state (free or associated with lipids). The nature of starch gelatinization depends on the ratio of A- and B-granules.

Rice starch

The grains have a polygonal shape and a small size - 3-8 microns. They form opaque pastes of low viscosity, characterized by high storage stability. Rice starch is used as a stabilizer for white sauces, making them resistant to freezing and thawing, and for making puddings. Due to its uniform grain size and limited size, starch grains are suitable for the preparation of perfumery products. Starch is produced in the USA, India, and some European countries.

The raw material for the production of rice starch is crushed rice and rice meal. Crushed rice is ground, soaked using sulfurous acid with a concentration of 0.15% SO 2 or 0.2% sodium hydroxide solution. Then the extract is separated by centrifuges, passed through a sieve and the slurry is washed, gluten is separated from starch, the starch is refined and dried.

Japanese scientists claim that the physical properties of waxy rice starch are closely related to the structure and properties of amylopectin. The chain length of amylopectin in the surface layers of the molecule determines its properties and the nature of starch gel retrogradation.

Other types of starch may enter the Ukrainian market. For example, National Starch offers Ultra Tex 3 Topioca Starch, which is creamy, neutral in flavor and stable. It is used for instant dairy products.

Packaging and labeling of starch

Potato starch is packed in double bags with a net weight of up to 50 kg, and also packaged in packs or bags made of paper, polymeric materials weighing from 250 to 1000 g.

Cornstarch is also packed in double bags, but with a net weight of 15 to 60 kg, and packed in bundles or bags weighing from 100 to 1000 g.

Rules for acceptance and requirements for the quality of starch

Commercial starch contains various impurities of organic and mineral origin, which affect its quality and grade.

To assess the quality, a sample is taken from a batch of starch in quantity: for packed in bags - every twentieth bag, but not less than three, for packaged - 2% of boxes, but not less than two. Single samples weighing 100-200 g are taken from each selected bag with a probe from the upper and lower parts of the package. Single samples weighing 100-200 g are taken from each open box with a probe from the upper and lower parts of the package. One package with starch is taken from each open box. The mass of the total sample must be at least 1000 g from the mass of a batch of starch up to 16 tons and 2000 g - 16-50 tons.

An average sample is isolated from the total sample by quartering. To do this, it is well mixed, leveled and divided diagonally into 4 parts. An average sample weighing at least 500 g of the analyte is taken from two opposite parts, and the remainder is sealed and stored for 2 months. as an arbitration trial.

The quality of starch is evaluated by organoleptic and physico-chemical parameters.

Potato starch is divided by quality into the following grades: extra, highest, 1st, 2nd; corn - to the highest and 1st; wheat - for extra, highest and 1st.

The starch color is determined under bright daylight conditions. To do this, the product is placed between two glass plates, pressed so that a smooth surface is formed, and the color and appearance of the starch are determined. The color of starch of potato varieties extra and higher should be white with a crystalline sheen, 1st - white, 2nd - white with a grayish tint. Glitter or chandelier is such a phenomenon when illuminated grains of starch give a reflection that is perceived as a crystalline brilliance. It depends on the size of the starch grains. It depends on the size of the starch grains. Large grains reflect light better and therefore have a more pronounced luster. Corn and wheat starch of all varieties should be white, but a yellowish tint is allowed.

Starch has a slight odor due to the presence of volatile substances in it, mainly essential oil. Potato starch has a more pronounced flavor than corn starch. To determine the smell, take about 20 g of starch into a porcelain cup or glass, pour warm water (50 ° C), mix and leave for 30 seconds. Then the water is drained and the smell of the raw sediment is determined. Starch should not have a foreign smell, which occurs as a result of violation of the conditions of transportation or storage, as well as spoilage.

In appearance, starch should be in the form of homogeneous powder particles, without grains, impurities that degrade its quality.

The presence of a crunch is determined by chewing boiled for one minute starch paste, including 12 g of starch and 200 cm 3 of water.

The moisture content of grain types of starch is up to 13%, and amylopectin - up to 16%. Due to violation of the conditions of transportation and storage, it can grow, and this contributes to microbiological spoilage of the product.

A very important indicator of the quality of starch is the number of specks, that is, dark inclusions that are visually visible on the leveled surface of the starch. Mostly these are very small impurities of pulp particles, minerals that characterize the purity of starch. they are determined by counting dark inclusions of starch under glass with contours of 2 x 5 cm in five places, and the results are doubled. The number of drops is limited and it depends on the variety and type of starch, pcs. per 1 dm 2: extra potato varieties - 60, higher - 280, 1st - 700; higher corn - 300; 1st - 500; higher wheat - 280, higher - 550; 1st - 750.

Starch has an acidic reaction due to the presence of organic acids, phosphate salts, residues of mineral acids, as well as decomposition products of carbohydrates. When stored under adverse conditions, the acidity of starch increases due to the vital activity of microorganisms. The acidity of potato starch is limited from 6 cm 3 (extra) to 20 (2nd grade), corn starch - up to 20 (higher), 25 (1st grade), wheat - up to 14.5 (extra) and 17 (1- i) cm 3 0.1 mol / dm 3 sodium hydroxide spent on the neutralization of 100 g of dry matter. Determined by titration of a suspension containing 20 g of starch and 100 cm 3 of water.

Ash content characterizes the degree of purification of raw materials and starch from foreign mineral impurities. Among the ash elements, phosphorus predominates. The maximum ash content of extra-grade potato starch is 0.3%, 2nd grade - 1, higher corn starch - 0.2, 1st - 0.3%.

For corn starch, the mass fraction of protein is also normalized - 0.8 - 1.0% in terms of dry matter.

The falsification of starch can be associated with the introduction of impurities, for example, wheat flour of the highest grade. This can be detected by microscopy and also by adding water. If cold water is added to such starch, instead of the starch grains settling to the bottom, gluten is formed in the water, which forms the dough.

Impurities of chalk, soda, gypsum can be established by adding cold water and any acid. The release of carbon dioxide indicates the presence of additives.

Starch varieties extra and higher can be replaced by the first grade. The commercial grade is identified by the color of the starch, the presence of a characteristic luster (chandelier in the extra grade), ash content, acidity and the number of blotches per 1 dm 2 of the starch surface.

Assortment falsification is a complete or partial replacement of one type of starch with another. it is determined by microscopy by the shape and size of starch grains.

Transportation and storage of starch

Starch must be transported in clean, dry wagons and cars, preventing the effects of precipitation. It is not allowed to transport starch together with products that can transmit their inherent odor to it.

Starch is stored in clean, dry, well-ventilated warehouses, free from foreign smell, free from pests. 70% relative air humidity is considered optimal for storage, although up to 75% is allowed, and a temperature of about 10 ° C. Under these conditions, the standards provide for the storage of potato and corn starch for 2 years, and wheat starch for 1 year. Longer storage significantly reduces the gelatinizing ability of starch. In rooms with high relative humidity, it is moistened, and due to microbiological processes and spoilage, it first acquires a sour, musty, and then putrid odor.

The most common starch defects are

Gray color, shades of other colors, due to violation of production technology;

· Putrid, musty and other unpleasant odors that may occur as a result of delayed processing of semi-finished products or non-compliance with storage conditions;

High humidity - due to violation of storage conditions or drying of starch;

· Crunch of mineral impurities - insufficient processing of raw materials or semi-finished products.

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Wheat starch, which is obtained exclusively from premium wheat, is actively used to prepare various dishes. It has a number of specific features, thanks to which it is gaining popularity every day and is purchased in large numbers by restaurants and other establishments.

The area in which wheat starch is used (GOST 31935-2012) is quite wide. It is used for the preparation of flour products or delicacies. Modern specialists are trying to expand these boundaries even more and offer the world several new ways to use the product.

wheat starch

The powder in question looks like a dry mass of a white or yellowish hue. The composition of wheat starch includes fractions of both small and large grains. The number of the first varies within 2-10 microns, the second - from 20 to 36 microns. All of them have a rounded or flat elliptical shape, in the middle of which there is an eye.

Depending on the organoleptic characteristics, as well as the constituent elements, starch can be divided into three types. These include: the highest, first and extra grades.

The name of wheat starch in the recipe in Latin is amylum tritici. This is important to remember, since often in recipes this ingredient is written in Latin.

Gluten in wheat starch is completely absent. This feature allows you to define the rules for choosing a product. This type of flour is the only one produced according to European standards and does not contain gluten. When buying flour products based on it, be sure to check the composition. If it expressly states that gluten is absent, then the product can be safely eaten.

Production

Now the production of wheat starch is carried out by several methods. For this, the most popular methods are "whipped dough" and Marten.

The first method originated in the United States. Here the wheat starch is separated from the gluten using special shaking sieves. This procedure is preceded by kneading a liquid and elastic dough, which is quickly whipped and placed in a disintegrator pump along with a large amount of liquid.

The second way involves sifting and mixing flour with water in a structure designed for kneading dough. The finished mass is sent to the bunker for 40 minutes, and then it is pumped with a special pump into a starch washing tank. With intensive rotation, the gluten is separated. After that, the starch suspension is sent for concentration and dehydration to the collector. The output is not only a pure product, but also a gluten mass (mixed), as well as "sweet" gluten, which is often used to create nutritious dishes.

Technology

Wheat starch at Russian enterprises is extracted using a special technology. It consists of several stages:

1. Soak. Here, the already cleaned grain is placed in sulfuric acid for a couple of days.
2. Splitting up. At this stage, the grains are crushed by crushers of the finest grinding.
3. Flushing. This procedure is necessary to remove all impurities.
4. Centrifugation. By means of separating centrifuges, milk is separated into starch and protein mass.
5. Drying. Wet raw materials are dried with warm air.
6. Screening. The final stage involves the detachment of grains, random impurities, as well as lumps.

Properties

For the most part, the active use of wheat starch is due to its properties. These include:

• hygroscopicity;
• taste neutrality;
• duration of storage;
• good resistance in case of heat treatment;
• moderate viscosity;
• emulsion stabilization.

One of the interesting properties is the ability of the grains to swell when placed in a liquid with an elevated temperature. In addition, its distinctive feature can be called the ability to form pastes, which are stable during thermal exposure and long-term storage.

Wheat starch and corn starch are very different. The paste obtained from the first is converted into a plastic jelly, unlike the second, which has a neutral taste and aroma.

Application

Wheat starch is used in the meat processing industry. In addition, it is actively used in the process of cooking boiled sausages, sausages and sausages.

Often, culinary specialists prepare flour products based on it. The result is quite tasty buns, cakes and even cookies.

Manufacturers offer to purchase this type of starch not only for consumption. They claim that this product performs well in the textile industry, the construction industry and even the pharmacological field.

Recipes

Starch is very often used for cooking in expensive restaurants. At home, on its basis, you can also make good treats and please the whole family with them. Below are two interesting recipes that absolutely anyone can understand and reproduce, even without any culinary skills.

florentine cake

The first thing to consider is the cake option. This type of dish attracts the attention of both adults and children. It has a chic taste, which is very difficult to forget. The ingredients for it can be found at any grocery store.

Cooking time does not exceed three hours. This recipe is for 12 servings.

Ingredients

To create goodies for tea, you will need to stock up on the following products:

• sugar - 350 grams;
• 30% cream - 300 grams;
• vinegar - a teaspoon;
• egg white - 3 things;
• starch - 40 grams;
• margarine - 100 grams;
• chopped almonds - 100 grams;
• coffee - 150 ml;
• butter - no more than 40 grams.

Cooking

The recipe uses only 9 ingredients that can be easily purchased at the store. According to the chefs who have tried it, it really is beneficial, and not only because of financial savings, but also because of the quick preparation.

The process will be like this:

1. Preheat oven to 100 degrees. At the same time, beat the whites until foamy, gradually add 200 grams of sugar and pour in the vinegar.
2. Having prepared baking paper, form three shortcakes from the resulting dough and put in the oven for a couple of hours. After this time, the fire must be turned off, but the product can only be taken out after an hour.
3. Make mocha cream by combining warm thick coffee and starch together. After that, 100 grams of sugar is added there. The resulting mixture will need to be brought to a boil, removed from heat, combined with margarine and cooled.
4. Make crocant from the remaining sugar, getting caramel out of it. It should be light brown in color. After that, it is necessary to pour nuts and oil there, without removing from heat. When the smell appears, the mixture will have to be transferred to another container and cooled.
5. Whip the cream until foamy, spread it on the cakes, pour over the mocha, sprinkle with crushed crocant and cover with the second cake. After doing the same steps again, it is necessary to impose the last sheet of dough and decorate with the rest of the mixture. An almost finished cake should be sent to the refrigerator for an hour.

The most important thing is not to remove or replace the ingredients of the recipe. This can cause a change in taste, so all the forces will go down the drain. Only experienced chefs are allowed to carry out such manipulations, as they are used to experimenting and creating new masterpieces, but novice cooks should not take such risks.

Shrimp Dim Sum

The next dish will be crystal dim sum. They will definitely be appreciated by seafood lovers, because such a delicacy is prepared mainly with their participation. Here it is worth noting not only the exquisite taste, but also the attractive aroma.

It takes only 40 minutes to prepare. The proportions of products are designed for 4 servings, but if desired, they can be easily changed, taking into account the wishes and tastes of potential tasters.

Components

Shrimp Dim Sum is made from the following foods:

• a little star anise or anise - about 0.2 g;
• 0.1 grams of ground cinnamon and cloves;
• 250 grams of shrimp;
• 4 grams of salt;
• 60 grams of chestnuts (water);
• 3 grams of ginger root in the form of powder and green onions;
• 16 grams of onions;
• 60 grams of starch;
• 4 banana leaves;
• 60 ml sunflower oil;
• 30 grams of sugar;
• 2 grams of soda.

Cooking process

Despite the amazing name, it will not take too much time to prepare the dish, since there are only five stages here:

1. Prepare marinade. To do this, you need to combine soda with 20 grams of sugar and 80 ml of drinking water. Then you need to marinate seafood and send them for an hour to a cold and dark place.
2. Brew starch in 60 ml of boiled water and knead the sticky mass.
3. Heat sunflower oil in a special saucepan until a temperature of 100 degrees is reached, then combine with chopped green and onion, cloves, ginger, anise and cinnamon. After that, you need to fry the onion for 5 minutes until a blush appears, and then strain it through a fine strainer.
4. Take out the marinated shrimp, rinse them well in water and send them to a blender along with salt, sugar, oil drained from onions, and chopped chestnuts. It takes at least 25 minutes to grind the ingredients until the mass becomes homogeneous.
5. Roll out the resulting dough so that the thickness of the layer is 3-4 mm. From this layer, you need to cut out circles so that they are at least 4 centimeters in diameter, lay out the filling and fix it on top. After the dish should be placed in the oven and baked at 180 degrees for 10 minutes, and they are best served on banana leaves.

By following the correct sequence of steps, you can cook a wonderful snack. This delicacy is recommended not only for family dinners, but also for various celebrations with important guests.

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Wheat starch is produced in three grades: grade A-extra, grade B-1 and grade B-II.

Wheat starch is produced in three grades: grade A-extra, grade B-I and grade B-II.

Wheat starch intended for yeast production must withstand the sterility test and contain no more than 0-25% nitrogenous substances, counting on dry matter.

Stir good wheat starch with an equal weight of water, then pour in 50 times the weight of boiling water and mix well until a paste is obtained suitable for spreading paper with a brush. Impregnation or immersion is not possible in this case.

They produce potato, corn and wheat starch. It is used in the production of wine and molasses, for the manufacture of dextrin (corn and potato starch) and dressings, for filling fabrics, starching linen, thickening paints, as an adhesive material - in bookbinding, cardboard and stationery industries, as a food product, in medicine, etc.

They produce potato, corn and wheat starch. Used in the production of wine and molasses, for the manufacture of dextrin (corn and potato starch), etc.

Wheat starch is predominantly used, then maize starch, which gives a less plastic and less stable thickener; potato - for the same reasons is already of little use for thickeners, and rice, which gives a flabby and quickly spoiling thickener, besides expensive, is not used at all for thickeners. Less use of flour is due to the ability of the flour paste to liquefy easily when standing, acting to thin the added starch, as well as to the less storage stability of the flour. Wheat flour is used as an additive to starch and tragacanth and is recommended for cold printing inks. Rye flour (baked) for thickening finds only a small or experimental use.

According to the second method2, dry wheat starch is ground in an ordinary stone mill for 122 hours. After one hour, the solution is centrifuged at about 2000 rpm. Centrifugation is continued for half an hour, a clear liquid is decanted from the sediment and stored under a layer of toluene in a closed bottle. The solution prepared in this way contains from 0 1 to 0 5% starch and remains transparent for months. When replacing wheat starch with potato starch, opalescent solutions are obtained, which must be purified by repeated filtration under pressure through diatomaceous earth.

From 30 g of wheat starch, as indicated above when preparing starch paper, 1 kg of paste is made. 4 g of potassium iodide are dissolved in it, passed through a cloth and applied to paper.

According to the second method 5, dry wheat starch is ground in an ordinary stone mill for 122 hours, and a sufficient amount of ground starch to obtain a 2% solution is slowly sifted into distilled water, which is stirred with an electric stirrer.

The most rational way to produce wheat starch is Martinovsky, with Krom and more yields and gluten is utilized more fully.

There are three main methods for extracting wheat starch: a) the sour method, b) the sweet or Alsatian method, and c) the Martin method.

The raw materials for the production of starch adhesives are potato, maize, rice and wheat starch. They are used in plywood, match, textile, haberdashery, cardboard and other industries. Starch adhesives are not water resistant.

About 0 1 g of rice or wheat starch is mixed in the cold with 20 ml of distilled water and heated in a test tube to a boil. Good starch should give a sharp color change from blue to colorless on titration with thiosulfate without intermediate violet tones. This starch solution is only good for one day.