Phytic acid modified wheat starch Chinese name synonymous with tapioca starch Chinese; acidic hydrolysis of starch English name Acid modified starch CAS No. 68412-29-3 Chemical; acid modified starch; acid-treated starch; hydrolyzed starch; corn starch; wheat starch; rice starch the nature of the white powder. Characterized by high water solubility, retrogradation stronger. Use stabilizers; thickeners; fillers; mainly used for "starch gums." After all, the fine grain of wheat starch, mainly used in food do thickeners, gelling agents, adhesives, or stabilizers, and some use it to make starch sugar (table sugar one, but healthy than sugar) industry on Application much. Martyn French wheat starch as raw material, which is based on wheat flour, stir together the machine in water 50 to 80%, with 40 rpm rotational speed so that the flour kneaded dough. Stir together for about 30 minutes, 30 minutes, making gluten swelling and bond with each other, so that the starch is easy to separate. If the amount of salt added, you can improve the quality of gluten, and promote their bonding. In case of flour free acid for a long time, you can add the right amount of calcium hydroxide to adjust the pH. After the dough is temporarily standing, plus 5 to 8 times the water rubbing washing, 3 to 4 times a rub wash. Wash out the emulsion starch milk, the need for refining purification, the remaining material is gluten, a moisture content of 65 to 70%, after drying, the protein content of about 75 to 85%, can be consumed or used as raw material for producing oil gluten . Prices of wheat starch: 5 yuan kg of wheat starch Chinese name Chinese synonyms tapioca starch modified phytic acid; hydrolyzed starch; corn starch; wheat starch; rice starch; acid treatment of starch; acid modified starch; acidic hydrolysis of starch English name Acid modified starch CAS No. 68412-29-3 Chemical properties of white powder. Characterized by high water solubility, retrogradation stronger. Use stabilizers; thickeners; fillers; mainly used for "starch gums." After all, the fine grain of wheat starch, mainly used in food do thickeners, gelling agents, adhesives, or stabilizers, and some use it to make starch sugar (table sugar one, but healthy than sugar) industry on Application much. Martyn French wheat starch as raw material, which is based on wheat flour, stir together the machine in water 50 to 80%, with 40 rpm rotational speed so that the flour kneaded dough. Stir together for about 30 minutes, 30 minutes, making gluten swelling and bond with each other, so that the starch is easy to separate. If the amount of salt added, you can improve the quality of gluten, and promote their bonding. In case of flour free acid for a long time, you can add the right amount of calcium hydroxide to adjust the pH. After the dough is temporarily standing, plus 5 to 8 times the water rubbing washing, 3 to 4 times a rub wash. Wash out the emulsion starch milk, the need for refining purification, the remaining material is gluten, a moisture content of 65 to 70%, after drying, the protein content of about 75 to 85%, can be consumed or used as raw material for producing oil gluten . Prices of wheat starch: 5 yuan kg