Wheat starch
-a carbohydrate found in wheat and is a common part of the human diet. Typical sources of starch for baking include wheat, corn, potatoes or tapioca. It is a polysaccharide containing an abundance of glucose molecules
-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 an emulsifier, stabilizer and a clouding or glazing agent.4 However, it’s primary use in the food industry is a thickening agent.
It is ideal in preparation of shrimp dumpling (har gau), rice sheet roll (cheong fun), flat noodle (kueh teow), pudding, cookies, gravies and sauces etc.
