Wheat Starch and Gluten Manufacturing. Opportunities for Entrepreneurs to Start Own Business.

Wheat is a cereal plant of the genus Tritium of the family Gramineae (grass family). Modern wheat varieties are usually classified as winter wheat (fall-planted) and spring wheat - most of the wheat grown is winter wheat. Some ancient varieties of wheat like einkorn (T. monococcum), emmer (T. dicoccum) and spelt (T. spelt) are still being cultivated for specialty purposes. Tritium sativum is by far the most important of all wheat species.

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Wheat gluten are composed of mainly two types of proteins the gluten ins. and the glia dins, which in turn can be divided into high molecular and low molecular gluten ins and α/β, γ and Ω glia dins. Its homologous seed storage proteins in barley, are referred to as horde ins; in rye, sealing; and in oats, evenings. These protein classes are collectively referred to as "gluten".[2] The storage proteins in other grains, such as maize and rice, are sometimes called gluten, but they do not cause harmful effects in people with celiac disease.

Wheat starch has superior gelling, stabilizing, and thickening properties. When used in food, wheat starch helps impart the desired texture and viscosity, along with enabling gel formulation, binding, and moisture retention. It is mainly employed as a thickening agent in the food industry. Wheat starch thickens the food through retrogradation and gelatinization. The heat causes the starch to absorb water and swell while increasing the clarity and viscosity. However, once it reaches the maximum viscosity level, the molecules move apart, leading to reduced viscosity. Further, when the product begins to cool again the viscosity increases, thus making the solution cloudy which leads to the formation of the gel. The use of heat starch is also increasing in baking these days. The modified wheat starch confers superior emulsifying properties in certain food products.

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It also finds application in confectioneries such as Turkish delight. It is also effective in improving the head retention in beer. It is also used in the making of sausages and meat rolls. Wheat starch is a major component of pasta and represents about 70% of its weight. Compared to other starch types, wheat starch increases the volume and tenderness of cakes and also helps in fat absorption in doughnuts. Wheat starch is commonly used in sweeteners such as glucose syrup, maltodextrin, and dextrose. It is employed as a stabilizer in sauces and puddings.

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Uses & Application

Uses of Starch

Wheat starch is a versatile ingredient with a wide array of uses. Wheat starch is a granulated carbohydrate extracted from wheat gluten and is often used in ways similar to corn starch. It has thickening, adhesive and absorbent qualities.

Cooking

Wheat starch works to thicken most types of sauces, soups or gravies. Puddings and pie fillings are also thickened by it. In comparison to corn starch, wheat starch is a milder thickener. Some types of dough recipes, such as Chinese dumpling wrappers, also call for wheat starch. Wheat starch helps give dumpling wrappers a translucent quality. Typically it is best to dissolve wheat starch in water before adding it to anything, as lumps can otherwise form.

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Facial Masks

Homemade as well as store-bought facial masks often include wheat starch. Wheat starch is highly absorbent and is used to help leech impurities and excess oil from pores. In this way, it functions similarly to kaolin, which is a type of clay often used in store-bought masks. An effective, homemade toning facial mask uses wheat starch, egg white, strawberries and rose water. The items are blended to make a paste. After leaving on face, the mask will stiffen, making it easy to peel away.

Glue

Wheat starch, along with other starches such rice starch, is a time-honored ingredient for making glue. Wheat starch glue has incredible adhesive power and is used in book-making, applying wallpaper and in many other paper-related applications. Glue is made by heating wheat starch and water on the stove in a saucepan until a paste is formed.

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The paste is then strained for use as glue. It is also possible to store the paste in the refrigerator for about a week for later use as glue. Stiffened paste can be softened with water, but if the glue has an odd odor, it has probably gone bad.

The conversion of sugar to starch takes place by means of enzymes. Then, the following spring, enzymes are also responsible for the re-conversion of starch to sugar - released from the seed as energy for the growing plant.

Starch Applications

Being a pure renewable natural polymer, starch has a multitude of applications.

Commercial wheat starch is used in the manufacture of sweeteners, sizing of paper and textile and as a food thickener and stabilizer.

Nine million t per annum of starch and starch sweeteners are manufactured in the European Union and one third is originating from wheat.

In the European Union 40% of native and modified starches is consumed by the paper industry being the most important outlet at present.

Increasing amounts of grain, however, is supposed to be consumed by the new bio-fuel industry. In USA this development has already started on maize as raw material. In Europe wheat is the prime candidate.

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Wheat Gluten

Wheat gluten, is often the basis for imitation meats resembling beef, chicken, duck. When cooked in broth, gluten absorbs some of the surrounding liquid (including the flavor) and becomes firm to the bite. This use of gluten is a popular means of adding supplemental protein to many vegetarian diets. In home or restaurant cooking, wheat gluten is prepared from flour by kneading the flour under water, agglomerating the gluten into an elastic network known as a dough, and then washing out the starch.

Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup. The protein content of some pet foods may also be enhanced by adding gluten. Gluten is also used in cosmetics, hair products and other dermatological preparations.

Gluten is proteins of the wheat. Gluten forms long molecules insoluble in water. This gives dough its characteristic texture and permits breads and cakes to rise because the carbon dioxide released by the yeast is trapped in the gluten superstructure.

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Gluten is a group of seed storage proteins found in cereal grains. Gluten comprises 75–85% of the total protein in bread wheat. Other gluten like seed storage proteins occur in wheat species such as spelt, khorasan, emmer, einkorn, triticale, barley, rye, and oats.

Glutens, especially Triticeae glutens, have viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make gluten valuable to both food and non-food industries.

Grains containing gluten – wheat (including wheat varieties like spelt, kamut, farro and durum, plus products like bulgar and semolina)

Gluten is particular important in the manufacture of starch from wheat because gluten is a most valuable by-product representing half the turnover. In fact the starch is by some manufacturers considered the by-product and gluten the main product.

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If the gluten is extracted and gently dried in hot air at moderate temperatures it maintains it's characteristics. If so it is designated "vital gluten". Vital gluten may be added as a dry powder to flour otherwise low in gluten and thereby improve the baking qualities of the flour. The Danish and Scandinavian climate favours weak wheat of poor baking qualities.

The gluten content is low and the texture of the gluten is short. A remedy is mixing it with French or Canadian wheat known for their better gluten quality. As an alternative the baking characteristics may be improved by mixing it with vital gluten powder. Commercial gluten is dried to minimum 90% dry matter and a typical composition is:

•        70 - 80 % crude protein,

•        6 - 8 % crude lipids,

•        10 - 14 % carbohydrates,

•        0.8 - 1.4 % minerals.

Gluten in general is used as a meat extender in both food and feed. The fermentation industry consumes large amounts of gluten and by acid hydrolysis it is used for production of hydrolyzed vegetable protein and glutamic acid. A gluten based meat analogue was invented by the International Starch Group. It replaces up to one third of minced meat in popular meat balls. Another invention combines emulsifiers and gluten into a spray dried powder improving both baking quality of the flour and shelf life of the bread.

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Market Outlook

Global Wheat Starch Market: Growth Drivers

Growing demand for wheat starch as a stabilizing and gelling agent in various end use industries is a major factor driving the global Wheat starch market worldwide. Wheat starch is used as a thickening agent in various food products. Wheat starch thickens the food products through gelatinization and retro gradation. Many wheat starch producers are providing healthier product offerings based on the increasing demand for wheat starch as a better gelling agent in a variety of meat products. Wheat starch is majorly used in gluten-free food products which is mostly consumed by individuals which are gluten intolerant and also wheat starch can be used as fat replacer in variety of food products. Hence, the global wheat starch market is expected to increase significant growth.

Related Project: - Manufacturing of Wheat Starch & Gluten

Wheat gluten is a popular high-protein food for vegans and is a by-product of wheat starch. Wheat gluten is widely used in preparing high-quality dough for baking. Industrially, wheat gluten goes through enzymatic hydrolysis to improve its functional properties such as solubility, emulsification, and film-forming properties. Wheat gluten is also prepared extensively as hydrolyzed proteins for hypoallergenic infant diets and nutritional therapy. Gluten also acts as a prebiotic by feeding the good bacteria in human bodies. For instance, Arabinoxylan oligosaccharide is a prebiotic carbohydrate derived from wheat bran that helps in stimulating the activity of bifid bacteria in the colon. The global wheat gluten market is projected to grow with a significant growth rate of 8.22% from 2019 to 2024 and reach a market value of USD 1.37 billion by the end of 2024. The global market is majorly growing due to the increasing importance of a healthy lifestyle and popularity of plant-based food.

Related Project: - Manufacturing of Wheat Starch & Gluten

The rising global population, especially the increasing middle-class population, is aiding the growth of the global wheat starch market. The rapidly growing urbanisation and the increasing demand for processed food are further aiding the industry growth. Wheat starch is a healthier alternative due to its low-calorie and gluten-free content. With growing health consciousness among people leading to consumers switching to healthier food options, the industry is further expected to grow.

However, restricted supply of wheat for extraction of proteins is expected to restrain the industry growth over the forecast period. Moreover, it contains gluten that can cause diseases among consumers which is expected to restrict the demand over the next seven years. Furthermore, increasing prices of wheat with high protein content is expected to confine the growth over the next seven years. Wheat gluten has gained considerable demand but owing to the presence of large alternatives and rising incidences of celiac disease the demand for gluten is falling.

Key Players

Cargill India Pvt. Ltd.

Gayatri Bioorganics Ltd.

Laxmi Starch Ltd.

Peacock Allied Products Pvt. Ltd.

Pioneer Industries Pvt. Ltd.

R A Starch Processors Pvt. Ltd.

Roquette India Pvt. Ltd.

Sanstar Ltd.

Sayaji Industries Ltd.

Shubham Starch Chem Pvt. Ltd.

Spac Starch Products (India) Ltd.

Tirupati Starch & Chemicals Ltd.

Universal Starch-Chem Allied Ltd.

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