Starch Scrub with starch not only cleanses the skin, but also brightens it. Starch nourishes the skin, whitens it, has a cleansing effect. After using a starch scrub, dry and flaky skin becomes soft, smooth and silky, acquires radiance. Oily skin

Fats, starch, sugar 405. “Fuel.” So far we have discussed building materials and other correct operation organism. And now we'll talk about the "fuel" for him. The human body requires a continuous supply of "fuel". When a person sleeps,

Starch in your own way chemical composition and structure refers to carbohydrates and vegetable proteins. It is a free-flowing powder of white or yellowish color. Most starch is made from potatoes, corn, and wheat. Starch, among other things, can be obtained from rice, barley, rye and peas. First-class starch has no foreign aromas and flavors. At a high concentration of starch, a paste is formed, which, after cooling, reorganizes into jelly.

It is used in the paper industry - 60% of the total consumption, in Food Industry- 15% and 25% - in the textile, construction, pharmaceutical industries. Among other things, starch is utilized in the manufacture of adhesives, plastics, adhesives, coatings, foams, and the like.

Wheat starch has a peculiar yellowish color, its grains are round and elongated. The paste from it is purer than from corn, potato starch. And in terms of density, it is less dense. This starch is widely used in confectionery ( jelly products, Turkish delight, sweets, biscuits, etc.), the baking industry (bread, buns, cookies, pies, pasta, etc.), and also in the meat processing industry (sausages, sausages, cutlets, canned ham, jellies).

The use of wheat starch in the food industry is associated with a cumulative lack of protein consumed by humans, with the changing climate of the planet, which does not allow the cultivation of good quality wheat.

Bread made from wheat grown in bad weather does not include enough vegetable protein. The addition of wheat starch to flour products enriches them with protein, improves their taste and quality. Replacement 30% plain flour wheat starch enhances product softness and volume, reduces fat consumption, increases shelf life. Cooks are well aware that the addition of wheat starch to the dough increases its softness, elasticity, and therefore guarantees a better and easier rolling out.

The use of wheat starch in the meat processing industry is desirable to enrich the meat product with vegetable protein, increase its density, homogeneous structure and extend the shelf life. In the production of dumplings, the use of wheat starch increases the flexibility of products, reduces the boilability and sticking of dumplings. Of course, such products look much more attractive and tastier, and also keep their presentation for a long time.

Wheat gluten can be used in the production of various feeds, for example, in fisheries, for pet food. Wheat gluten provides the bond between balls and granules in the production of these meals.

Among other things, wheat starch is used to make different syrups, beer, soft drinks, thickening products - jelly, sauces, all kinds of dressings. And wheat starch jellies are distinguished by decent softness and elasticity.

In the pulp and paper industry, wheat starch is used as a filler in the manufacture of corrugated cardboard.

From all of the above, it follows that wheat starch (gluten) is becoming increasingly popular with manufacturers. Utilization of the first-class, 100% natural, wheat starch of the Bioprodtorg company will make your products more satisfying, attractive, tasty, high-quality and healthy. We wish you health and longevity!

For more information on proteins, starch and gluten, please visit our website -

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, in Rome. Start of production of starch from wheat in other European countries belongs 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 a thick one, a more liquid one is kneaded elastic dough, which is whipped and immediately sent to the cutting pump-disintegrator, where it is fed a large number of water. 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 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 term storage.

One of the most important properties native starch - 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. Distinctive feature wheat starch is its ability to form pastes that are stable under thermal exposure, stirring 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 cooking boiled sausages, sausages and sausages is desirable, not only for enrichment meat products vegetable protein, but also to increase its density, homogeneous structure and extend the shelf life 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". Availability of own technical capacities and control of all stages of production - a guarantee High Quality sold products.

Starch is usually obtained from corn or potatoes, but it can also be obtained from wheat or rice. Its highest content is in rice grain (up to 86%), and in wheat grain (up to 75%). This is one of the most common elements in human nutrition, given its presence in grains, fruits, tubers of mass consumption. The value lies in the fact that it is the main supplier of carbohydrates to the body. But if certain conditions are not observed, the metabolism will be disturbed and it will cause poisoning of the body. Like this! They did not expect?! This can happen due to the over-receptivity of the intestines, which allows undissolved particles to pass quickly into the bloodstream, causing a large number of diseases or deterioration. chronic diseases. That's the thing... More about starch at www.website next...

Why do plants need starch?

It is produced as nutrient necessary to support the reproductive cycle. This function of starch is considered by some botanists to be analogous to breast milk for a child.

What are the dangers of eating raw starch?

The main problems of the intestines during consumption are excessive permeability of the intestinal mucosa and imbalance of the flora. The structure of the intestine is too porous and passes substances into the blood plasma. Molecules that reach the intestine enter the blood stream and, since they do not dissolve in the blood, are found in the body as toxic substances. More precisely, the permeability is normal, the porosity is natural. Just not everything should go into the gut.

Accumulating inside cells, these molecules can cause serious diseases - fibromyalgia, psychosis, depression, schizophrenia, Alzheimer's disease, Parkinson's disease, non-insulin dependent diabetes, gout, hematological diseases and others, up to cancer and leukemia. Therefore, to facilitate its digestion, it is highly recommended to add starchy foods to the heat treatment.

Some scientists believe that today there is an overabundance of the use of starch in food products. They concluded that during the preparation of starchy foods at high temperatures, the substance acrylamide is formed, which is part of toxic molecules that cause gene mutations and tumors that destroy nervous system. But other researchers are confident that this powder, used in food, has no harmful effects on the human body.

What is wheat starch, how is it used and how safe is it?

This is the carbohydrate component that remains after the processing of wheat into flour after the removal of the protein part. The use of a certified gluten-free species provides improved texture and flavor in the finished product. It gives a higher level of flexibility to puff pastry and makes it light in texture. Often the use of starch in the confectionery industry. In particular, it is indispensable in the preparation of Turkish delights and Turkish delights.

Is certified gluten-free starch dangerous? It has been used in Europe for many years, and several independent studies have documented its safety. No negative effects have been established after the consumption of products with its addition, even by persons with celiac disease.

Who should not eat wheat starch and foods containing it?

It is strictly contraindicated for people with wheat allergy.
Do the properties of starch deteriorate during storage? It has an acidic environment, and during storage, the acidity increases. The acceptable shelf life of wheat starch is one year. Over time, the ability to form gluten decreases, and with high humidity, it succumbs to the process of decay, releasing an unpleasant putrefactive odor. That is, it does deteriorate.

What is rice starch made from?

It is made from crushed rice by soaking and adding a small amount of sulfurous acid. It differs from those produced from other cereals in a smaller particle size and lower viscosity. It can be purchased at any supermarket. It is suitable for long term storage. Nice appearance makes him perfect ingredient for an attractive coating of confectionery. It mimics a creamy, fatty, milky feel and can be used as a non-greasy substitute without sacrificing texture.

How is rice starch used?

Depending on the variety of rice, it can even be used as a substitute for gelatin. It is used in the preparation of white sauces and puddings, dairy products, and in the perfume industry. Absorbing the secretions of sweat and sebaceous glands, it protects the skin from external influences. The bathroom is by far the most common use of rice starch in baths, and thanks to its soothing and refreshing action, it provides gentle cleansing while protecting the skin naturally. Facial masks with its addition have a positive result. Having a low cost, it is widely used not only in the food industry. A large proportion of the product produced is used in the manufacture of paper, as well as in the pharmaceutical and construction industries.

Can rice starch be used in baby food? When preparing fruit and vegetable puree for children, it is used as a thickener. Since it has no taste and smell, the child does not refuse such food. Starting from the age of 4 months, the child's gastrointestinal system is already able to break down starch, releasing glucose. Enveloping the stomach with a thin film does not allow the negative impact of aggressive fruit and vegetable acids.

Masks with starch

Face masks with starch can be prepared with any starch. It can be rice, potato, corn or wheat. Regardless of the type of starch, it will act in much the same way.

Tonic starch mask

Prepare: 2 tbsp starch and a glass of hot water

Pour starch into the bottom of the glass and then slowly pour in the water. Stir constantly. When the mass is convenient for application to the face, you should stop pouring water. Apply the composition for 15-20 minutes on the skin. It will clean the pores and reduce them, while removing excess fat and old epidermis.

The mask of their starch is softening and slightly tightening

Prepare: 1 egg white, 1 teaspoon honey, 1 teaspoon starch

Beat the protein, pour in honey, add starch. Mix everything. Apply on face for 15-20 minutes.

Mask with starch tightening

Prepare: 2 egg whites, 1 tsp starch

Beat the protein with a blender, and while whipping, add starch to the mass. Apply the composition on the face for 15-20 minutes.

What's happened modified starch And can it be used in food?

It is not a GMO product - the changes are based only on a change in the structure of the molecule. It does not pose a great danger to a person who has consumed a product containing it. But its main use is for industrial purposes. For example, for the production of wallpaper glue.

How to reduce the risk of consuming starchy foods?

When consuming such foods, including rice and wheat products, one should take into account the fact that it is possible to minimize the risk of the consequences to which we are exposed. For this:

Flour consumption should be reduced;
- do not forget that wheat and rice form starch;
- prefer decoctions of starchy foods cooked over low heat;
- when preparing cereals, preheat them dry, and then add water;
- give preference to the use of non-genetically modified grains;
- chew food thoroughly so that the starch begins to break down while in the oral cavity;
- combine the consumption of cereals with foods containing enzymes: salads, freshly squeezed juice, cabbage, kefir, water, and so on.
- constantly takes care of the balance of the intestinal flora, reducing the consumption of antibiotics and preservatives, increasing those that contribute enzymes, soluble fibers and regenerative flora.
- remember that moderation in everything is the key slogan of life.

So all the same, to trust or not rice and wheat starch and products containing them?

The choice of decision is, of course, yours.

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 pastes. cornstarch. 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 during separation wheat flour add the enzyme mixture (0.1-0.3 kg/t). 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 independent of varietal features 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.

Raw material for production 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 must have White color, 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 s. 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.

By 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.

Highly important indicator The quality of starch is the number of specks, that is, dark inclusions that are visible visually on the leveled surface of the starch. Mostly these are very small impurities of pulp particles, minerals characterizing 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. for 1 dm 2: potato varieties extra - 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.

Starch falsification can be associated with the introduction of foreign impurities, such as wheat flour. premium. 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.

Chalk, soda, gypsum impurities can be determined by adding cold water and any acid. Selection 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. More long-term 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 others unpleasant odors, which may arise as a result of a delay in the 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.