MGPI Technical Innovation Center

Modified Instant Wheat Starch

After modification of wheat starch using chemicals approved under 21 CFR 172.892, the product is washed to get rid of salts and un-reacted chemicals. The purified wheat starch stream can be heat-processed (gelatinized or cooked) using drum driers, extruders, jet cookers or spray cookers and the resulting dried powder is called modified instant wheat starch. For its end-use food applications, modified instant wheat starch does not require cooking and will instantaneously hydrate into a paste upon mixing with water. Bakery batters (cakes and muffins) are examples of applications of modified instant wheat starch where its instantaneous hydration and thickening abilities are important during processing and end-product quality. Its water binding capacity and moisture retention properties are important in prolonging the soft texture of bakery products.

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