Wheat Starch
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As a matter of fact, wheat was the primary source of starch trough the 18th century. This starch is extracted from wheat kernels through a complex process of washing, agitating, sieving, placing in a centrifuge and drying. Well, because the gluten proteins have been removed, wheat starch does not lend any elasticity to dough, which is why it is primarily used as a thickener. However, you can mix the light, fine wheat starch with water to create translucent white casings for steamed dim sum dumplings.
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