Detection of edible wheat starch/other physicochemical components

Starch is a storage polysaccharide stored in cells in the form of starch granules during plant growth. It is particularly abundant in seeds, tubers, grains, root tubers, etc

The starch used for cooking mainly includes mung bean starch, cassava starch, pea starch, corn starch, sweet potato starch, potato starch, wheat starch, water chestnut starch, lotus root starch, etc

Starch has functions such as sizing, pasting, and thickening in cooking, and can also be processed into noodles, vermicelli, and jelly. It is to add starch to water, process it to form silk, strips, and blocks, and then dry it

Starch and starch products include starch, starch products, and starch sugars

Starch: refers to starch extracted from grains, potatoes, beans, and various edible plants through physical methods without modification, or modified starch without introducing new chemical groups on the starch molecules and without changing the type of glycosidic bonds in the starch molecules (including pre gelatinized starch, wet heat treated starch, porous starch, and soluble starch)

Starch products: products made from edible starch made from one or more plants such as potatoes, beans, and grains, and processed through processes such as mixing, shaping, and drying (or not drying), such as noodles, vermicelli, vermicelli, and jelly

Starch sugar: It is a type of starch sugar produced from agricultural products such as grains and potatoes through hydrolysis and transformation using biotechnology, including glucose, maltose, maltose, and isomerized sugars

Secondly, detection items

Sensory indicators: starch fineness detection, starch whiteness detection, starch gelatinization detection

Microbial indicators: total bacterial count, Escherichia coli, pathogenic bacteria, aflatoxin B1, mold, yeast, Salmonella

Heavy metal and pesticide residue detection: residual sulfur dioxide, residual hydrogen cyanide, residual aluminum (dry sample, calculated as Al), total arsenic Lead (calculated in Pb)

Starch composition analysis: net content, moisture content, starch content

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