Modified wheat starch is wheat starch that has been treated, by physical, chemical or enzyme methods, so it holds up better in processing than native starch. It copes better with heat, freezing and shear, and it can be tuned for the texture you want. Food makers use it to fix everyday production problems: coatings that go soggy, sauces that split after freezing, bread that goes stale too fast. Here are six places it earns its spot in a formulation, and what to check before yo