Tinh Bột Mì is produced as a co-product of wheat gluten manufacturing via the Martin process or the high-pressure disintegration process, in which wheat flour slurries are mechanically separated into gluten and starch streams, then washed and refined. The resulting native wheat starch has characteristic A-type crystalline structure with a bimodal granule size distribution (large A-granules 15–35 μm and small B-granules 2–10 μm). It exhibits gelatinization at 58–64°C, moderate paste viscosity, and a clear-to-slightly-cloudy gel.
In food applications it provides thickening, binding, moisture retention, and texture modification at typical use levels of 2–20%. Common applications include Asian noodles, wheat-free bread (for celiac-free wheat starch specifically), cakes, crackers, confectionery (Turkish delight, jellies), sauces, gravies, and processed meat. Wheat starch is GRAS, Codex-compliant, and meets global food regulations. Low-gluten and reduced-gluten ('wheat starch Codex') grades are available for gluten-free applications (≤ 20 mg/kg gluten).