What is the chemical formula of wheat

Wheat starch

Properties: wheat starch

Wheat starch has binding, stabilizing and thickening properties. Important to know: wheat starch cannot be bound -insoluble- in cold water

Origin: wheat starch

Wheat starch flour has only been known since the middle of the 19th century.

Use: wheat starch

Wheat starch is often used as a baking ingredient as a cornstarch. In addition, as a binder.

Storage: wheat starch

Wheat flour should be stored airtight, dry in a dark place. Ideally in a sealable container. Ideally below 20 ° C. If it is exposed to light, the vitamins in the starch are broken down. Under no circumstances should it be kept near other foods that give off odors, as these can be transferred to the cornstarch.

Season of wheat starch: all year round

Wheat starch Taste: slightly sweet

 

What does wheat starch mean

Wheat starch is the result of the assimilation of carbon dioxide. Usually starch is in the form of organized grains within a plant cell. They have a different size and shape from plant to plant, from spherical, oval, lenticular to spindle-shaped. In some cases, they can also be polyhedral due to mutual pressure. Overall, starch consists of 20 to 30 percent amylose, which are linear chains with a helical screw structure, and 70 to 80 percent of amylopectin, which are highly branched structures.

Investigation of wheat starch grains

If you put wheat starch grains into the water, you can see a clear stratification, which arises from the fact that around an inner and less dense part, the so-called formation center, layers of unequal light refraction are stored in a shell-like manner. In the case of spherical grains, the formation center is located directly in the center, so that the surrounding layers have unequal thicknesses. The final layering is only triggered by the different water content and the resulting different refraction of light of the layers.

Wheat starch proof

As a rule, the proof of wheat starch is demonstrated using iodine as a result of an iodine test. A so-called Lugol's solution is added to the starchy substance. Then the polyiodide ions formed from iodine and iodide ions should accumulate inside the spiral amylose. As soon as the characteristic blue color appears, it is confirmed. When the solution is then heated, the wheat starch is de-spiralized as the hydrogen bonds are broken. As a result, the polyiodide ions are released, which then turns the solution colorless or yellow-brown. If you then cool it down again, it comes to respiralization and a renewed storage of the polyiodide ions.

Further evidence of strength

Starch can also be detected using a polarimeter by splitting the wheat starch by boiling it with acid and gradually adding Carrez I and II, filtered. The polarimeter can be used to determine the optical rotation, which allows conclusions to be drawn about the amount of starch. With the help of starch, plants can store their excess energy as a reserve. It is about the storage of glucose in an insoluble and thus osmotically ineffective form. Compared to glucose, starch can be stored without much water.

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