Changshu starch manufacturers: Do you know nothing about starch? After reading this article, I will recognize 8 kinds of starch again!

The various types of starch we eat every day are made of professional starch processing equipment. In addition to consumption, they are also used in chemical, alcohol, textile and other industries. Wide range of uses, better food efficacy, make starch a more common thing around us. So what do you know about starch? Do you know which kinds?

Let the starch wholesale manufacturers Xiaobian come to introduce to you.

Corn starch

Corn starch, also known as corn flour, is the most widely used starch in cooking. Corn starch is more crispy after being fried, so fried foods that require meringue are usually added with cornstarch, such as sweet and sour crispy fish, which is mixed with corn starch and pea starch.

2. Tapioca starch

Before saying tapioca starch, let's first say what is raw flour. In fact, raw flour is specifically used for cooking starch. In general, most of the starch in the home can be solved with a packet of raw meal. Raw flour is generally processed separately or mixed with tapioca starch and corn starch, because these two starches are relatively inexpensive and very practical. Tapioca starch is also called diamond powder.

3. Pea starch

Pea starch is a good starch. When fried crispy meat, it is better to use pea starch. One is soft and hard, the taste is very crisp, but it is not as brittle as corn starch. Moreover, the pea starch is used as a crispy broth or amaranth, and the starch epidermis cannot be peeled off. The jelly and cool skin we eat at the snack bar are mostly made of pea starch.

4. Sweet potato starch

Sweet potato starch is a poor quality starch. It has a darker color and a coarser grain. After gelatinization, the taste will be more sticky. It is generally not used in sizing. However, it has the advantage that it is also smooth and smooth after gelatinization. The crispy meat made with sweet potato starch is dark and the skin is not crisp enough, but it is used as a casserole. It is not bad for a long time, and the skin is tough. Have a chewing head, especially delicious. You think about the dark brown smooth and tough hot pot wide powder.

5. Mung bean starch

Mung bean starch can be said to be the best quality of edible starch, but because it contains more amylose, less amylopectin, and more expensive, it is less used in the kitchen (the gelatinization is mainly based on support). Amylopectin occurs). However, the Longkou fans made by mung bean starch are almost the best fans (some will also add some pea starch). It is not so easy to be so thin, and the taste is still very strong. Other starches are difficult to do.

6. Potato starch

The potato powder made of potato starch is very smooth, and the hot pot and casserole are very good, but the sizing and thickening are not as good as the tapioca starch and corn starch, and it is prone to aging reaction and lower the taste of the dishes, so it is used in the cooking process. Not much.

7. Wheat starch

Wheat starch, also known as Cheng powder, will be used to make some kinds of Cantonese dim sum, crystal shrimp dumplings and the like, with good transparency and good looks.

8. tender meat powder

The tender meat powder is based on the starch to add some enzymes to catalyze the decomposition of the protein structure in the meat, so that the taste is tender.