Made with Flour
The very properties that make wheat useful in food products (protein and starch) also make flour useful in other applications. Gluten is unique due to its elasticity, ability to hold water and form films that can be stabilised with heat. These properties are useful for inclusion in glues, polymers and resins. The carbohydrate content of flour can be broken down into starches, alcohols and sugars.
Here is a list of just a few of the uses to which wheat flour can be put after processing:
Making Plastic Bags
Plastic boxes, eating utensils and molded items (biodegradable)
Packaging foams and insulation materials (biodegradable, starch-based)
Fine paper products (carbonless copy paper)
Roofing and other building materials
Textile finishing agents
Wood substitute in composite building materials
Cosmetics and Pharmaceutical products Wheat starch could be substituted in significant volumes for current materials if proved commercially viable.
Liquid laundry detergents
Starch replacing fat in desserts - Researchers have found when wheat starch replaces fat in frozen desserts, the desserts not only are lower in fat, but also are creamier and tastier than the same product without wheat starch.
Egg white substitutes
Non-dairy products including whipped toppings, creamers
Co-binder in food and non-food packaging
A carrier of the controlled release of pesticides or flavors
Due to advances in technology, using these wheat products is now as efficient as using other commodities, such as corn or soybeans.
Wheat appears to be attractive for new uses in part because it is so easily produced and because the necessary production and distribution infrastructure in already in place.