syrup liquid made of some constitutional
sugar named dextrose, maltose,
oligosaccharide which is driven from enzyme
hydrolyse of sturch. The properties can be
stated as humidity stabilization, tissue
making, prevention of crystallization of
sugar in confectionary and chocolate
Structure of starch : From the structural point of view,it is a clustered composition of linear polymers whose columned alpha chined links of 1 & 4 are made of units of Glocose and subsidiary branches of alpha links of 1 & 6 .the sturch is reserved in the molecule as energy.in plants the sturch is reserved in cellular bodies called amiloplast
Industrial starch wheat is major products of Gonabad cultivation & Industry factory that in comparison with other starches contains small amounts of fat , Cellulose, protosans and has a low acidity and in front of heat is resistant . industrial starch can use as a raw materials for adhesive products . The main reason for using this starch is creation of same viscosity in a specific time. therefore this materials is using widely for carton industry and adhesive industry. In addition to this, the materials is using as a sizing in textile Industry.
From the dry materials collection which is exist in a output wastewater factory , obtain wheat starch that in addition to starch contains barn and protein. This Starch is using in direction of feeding the livestock with specified size.
|Moisture ( powder malto )||Max 6|
|Ash ( sulfated ) %||Max 0.5|
|Sulfur dioxide||Max 10 ppm|
|Total protein %||Max 1|
active Gluten wheat protein which consist of compressed protein of Gluten and gliadin.the tissue property and elasticity of this material has made the wheat significant from the other grains and also its presence in the floor has led to the favorable tissue and taste of bread. The Gluten has the ability of absorbing water up to twice its weight which is the unique property of this protein. The above mentioned properties from one side and high amount of protein from the other side has led to the wide use of gluten of wheat in floor products ( macaroni,breads,….) and meat products ( salami,sausage and ….).