Which starch type is recognized for having the least effective thickening ability?

Wheat starch is recognized for having the least effective thickening ability due to its unique composition and structure. Starches are primarily composed of amylose and amylopectin, which contribute to their thickening capabilities when heated in the presence of liquid. Wheat starch has a lower amylose content compared to other starches, such as potato or arrowroot starch, which results in a thinner consistency when used in sauces, soups, or other applications requiring thickening.

Additionally, the gelatinization temperature of wheat starch tends to be higher, meaning it requires more specific conditions to activate its thickening properties fully. Other starches, like potato starch and arrowroot starch, possess a greater ability to thicken at lower temperatures and can create a more stable gel. Thus, when it comes to selecting a starch based on thickening power, wheat starch is often not preferred, making it the least effective choice in this context.