Overview

The starch used for thickening, also known as dough powder, is a polysaccharide polymer formed by condensation of a plurality of glucose molecules. The starch for cooking mainly includes mung bean starch, tapioca starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, water chestnut starch, barium starch, corn starch and the like. Starch is insoluble in water, and when it is heated to about 60 ° C (the type of starch is different, the gelatinization temperature is not the same), it is gelatinized into a colloid. The trick is to take advantage of this property of starch. The price of wheat starch should also be properly analyzed.

green beans

Mung bean starch is the best starch and is rarely used. It is made by mung bean immersed in water and precipitated. The characteristics are: viscous foot, low water absorption, white color and luster.

potato

Potato starch is a commonly used starch in the family. It is made by grinding, rinsing and precipitating the potato. The characteristics are: viscous foot, fine texture, white color, gloss better than mung bean starch, but poor water absorption.

wheat

Wheat starch is precipitated or made of flour after the dough is washed out of gluten. The characteristics are: white, but the gloss is poor, the quality is not as good as the potato powder, it is easy to precipitate after thickening.

sweet potato

Sweet potato starch is characterized by strong water absorption, but poor viscosity, dull, dark red with black, ground, fresh, washed and precipitated.

In addition, there are corn starch, water chestnut starch, lotus root starch, and glutinous starch.

Cassava

Tapioca starch is a powder obtained by dehydrating and drying cassava after starch extraction. Tapioca starch has two major categories of raw starch and various modified starches, and is widely used in the food industry and non-food industry. Modified starch can be tailored to the specific requirements of the user for special applications.

Color: Tapioca starch is white.

No odor: tapioca starch has no odor and is suitable for products that require fine scent, such as food and cosmetics.

The taste is dull: tapioca starch has no taste and no aftertaste (such as corn), so it is more suitable for fine seasoning products than ordinary starch, such as pudding, cake and stuffing.

Clear paste: The paste formed after cooking the tapioca starch is clear and transparent, suitable for coloring with pigment. This property is also important for the sizing of tapioca starch for high-grade paper.

Viscosity: Since the ratio of amylopectin to amylose in cassava raw starch is as high as 80:20, it has a high peak viscosity. This feature is suitable for many purposes. At the same time, tapioca starch can also be modified to eliminate stickiness to produce a loose structure, which is quite important in many food processing.

High freeze-thaw stability: The tapioca starch paste exhibits a relatively low reversibility and thus prevents water loss during the freeze-thaw cycle. This property can also be further enhanced by modification.