Agrotermos

Preferred term

amido de trigo

Wheat starch is a by-product in the manufacture of gluten. Residual protein in the starch gives it a flour-like odor, flavor, and appearance. Rheological properties of the starch are similar to those of corn starch, although viscosity and gel strength are not as high. Its principal use is in baking where it replaces portions of wheat flour.

produto à base de amido

English

Created

2025-10-08T14:28:20

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

f837f5e9

wheat starch

French

Created

2025-10-08T14:30:02

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

f837f5e9

amidon de blé

Spanish

Created

2025-10-08T14:29:31

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

f837f5e9

Almidón de trigo

URI

http://aims.fao.org/aos/agrovoc/c_f837f5e9

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Created 10/8/25, 2:28 PM, last modified 3/5/26, 7:25 PM