Wheat Starch is a plant-based functional ingredient derived from the endosperm of the wheat grain. Naturally bland in flavour and light in colour, it is prized for its superior thickening, gelling, and binding properties—ideal for clean-label and industrial formulations. Whether used to enhance texture in baked goods, improve viscosity in sauces, or stabilise dairy and plant-based alternatives, wheat starch offers versatility. Available as a native, it fits seamlessly into a wide range of food manufacturing needs. Enquire for more information on organic availability or alternatives.
Availability
This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.
This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.
Varies on Ingredient Type
Varies on Ingredient Type
Our wheat starch is sourced from carefully selected European suppliers and manufactured to meet the stringent requirements of today’s high-performance food systems. We offer conventional and pregelatinised grades designed to meet specific application challenges—whether you’re targeting texture enhancement, or viscosity control. Backed by our expert technical support and reliable UK distribution, Lehmann Ingredients delivers the quality and consistency you need to scale production with confidence.
Wheat Starch is a carbohydrate. It is composed primarily of two polysaccharides: amylose and amylopectin, which contribute to its thickening and gelling functionality. As a native starch, it retains the intrinsic qualities of wheat, including smooth texture, high digestibility, and a clean, neutral flavour. It offers an alternative to corn or potato starch in texture-critical applications.
Fine Particle Size – Offers a silky texture and smooth mouthfeel, particularly useful in creams, custards, and confectionery.
High Purity and Neutral Taste – Allows seamless integration into delicately flavoured foods without affecting the final product’s profile.
Excellent Synergy with Gluten – When used in wheat-based formulations, it enhances dough machinability and improves baked volume and crumb structure.
Natural Whitening Effect – Brightens appearance in applications like icing sugar substitutes, bakery powders, or coatings.
Cost-Effective Functionality – Often more economical than specialty starches while still delivering high performance in viscosity and structure.
Wheat starch is typically produced through wet milling, where wheat flour is mixed with water and enzymes to separate gluten and extract starch granules. The starch is then washed, filtered, and dried into a fine powder. Modified wheat starches may undergo physical or enzymatic treatments to improve process tolerance and performance in heat, acid, or shear-intensive applications.
Like all starches, wheat starch is made of glucose units arranged in linear (amylose) and branched (amylopectin) chains. Wheat starch generally contains about 25–28% amylose and 72–75% amylopectin. The relatively high amylopectin content contributes to its smooth texture, while amylose helps with gel formation. This balance allows wheat starch to perform well in both viscous and structured food systems.
Native wheat starch may not be suitable for extreme processing conditions unless modified
Contains trace gluten unless specifically processed for gluten-free applications
Not as heat-stable as tapioca or potato starch under high shear (unless modified)
May retrograde or there may be synereses over time in some formulations
