Making Wheat Starch Paste
The Traditional Method
Vegetable starches have been used for centuries as adhesives. The most common of these starches are: corn, potato, rice, and wheat. You may be most familiar with them if you cook - cornstarch can be found in most kitchens. Although they all produce starch, each has different characteristics when prepared as paste.
corn n. 1. Also called Indian corn; esp. technical and Brit., maize. a tall cereal plant, Zea mays, cultivated in many varieties, having a jointed, solid stem and bearing the grain, seeds, or kernels on large ears. 2. the grain, seeds, or kernels of this plant, used for human food or for fodder.
potato n.1. Also called Irish potato, white potato. the edible tuber of a cultivated plant, Solanum tuberosum, of the nightshade family.
rice n 1. the starchy seeds or grain of an annual marsh grass, Oryza sativa, cultivated in warm climates and used for food.
wheat n. 1. the grain of any cereal grass of the genus Triticum, esp. T. aestivum, used in the form of flour for making bread, cakes, etc., and for other culinary and nutritional purposes.
starch n. 1. a white, tasteless, solid carbohydrate, (C6H10O5)n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods. 2. a commercial preparation of this substance used to stiffen textile fabrics in laundering. 3. an substance used in making a adhesive most often used with paper
paste n 1. a mixture of flour and water, often with starch or the like, used for causing paper or other material to adhere to something. 2. to fasten or stick with paste or the like.
adhere v 1. Physics. (of two or more dissimilar substances) to be united by a molecular force acting in the area of contact. |
