tarwezetmeel

Tarwezetmeel, or wheat starch, is the starch extracted from the endosperm of the wheat grain (Triticum aestivum). It is primarily a carbohydrate, with small amounts of protein and minerals. The production involves milling the grain to separate bran and germ, followed by washing and separating the starch from the gluten-containing fraction, often by wet milling and centrifugation. The result is a fine, white powder with a neutral taste and odor.

In terms of properties, tarwezetmeel is insoluble in cold water and forms a viscous paste when heated. During heating in water, the starch granules swell and gelatinize at roughly 60–70°C, thickening the mixture. On cooling, it can form a gel depending on concentration. Because tarwezetmeel is derived from wheat, it may contain gluten; consumers with gluten sensitivities should verify labeling.

Uses of tarwezetmeel are broad. In cooking and food processing it serves as a thickener and texturizer in soups, sauces, gravies, custards and desserts, and as a moisture-retaining agent in baked goods. It is used as a base starch in a variety of formulations to improve texture, and is also employed in non-food applications such as paper production, adhesives and textiles.

Storage is in a cool, dry place, in a tightly closed container to prevent moisture uptake and clumping. Properly stored tarwezetmeel has a long shelf life.