What is starch?The starch was a natural polyose, and the n in its molecular formula was often 800 - 3000. There are two forms of starch in the molecular structure: starch and starch. Appearance: White crystalline powder, tasteless and odorless, not dissolved in cold water, will be coagulated when heated in water, and will be regenerated after cooling down. It has an absorption effect on specific mineral or organic substances, and will be decomposed into sugar substances such as glucose, glucose, and starch under the action of water and mineral acid. In the industry, natural starch was often obtained by processing plants, and then modified by physical and chemical methods to obtain modified starch. These modified starch were widely used in the pharmaceutical, chemical, and food industries.
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How to differentiate starchCommon starch can be distinguished from the following aspects:
1. ** Source **:
- The corn starch was extracted from corn grains.
- Potato starch comes from potatoes.
- Sweet potato starch is made from sweet potatoes with high starch content.
- Cassava starch is extracted from the roots of tropical plants.
- The wheat starch was extracted from flour, also known as Cheng powder.
- Mung bean starch was also known as pea starch and was made from mung beans.
2. ** Usage **:
- The corn starch could be used to thicken the sauce when cooking vegetables or soup, to marinate meat, to make "fried fresh milk","roasted fresh milk", and so on. It could be used to "tender meat" when marinating meat with seasonings.
- Potato starch was suitable for hanging paste when frying meat (such as meat wrapped in a pot). It could also be used to thicken and marinate meat, but the effect of thickening was not as good as corn starch, and the effect of hanging paste was stronger than corn starch.
- Sweet potato starch had a strong stickiness and strong absorption. It was suitable for frying food and was also used to make sweet potato vermicelli.
- Tassava starch was used to make shrimp slices, pearls in milk tea, taro balls, etc. It was also the main ingredient in baby food milk pudding, which could thicken soup and stews.
- The wheat starch could be used to make all kinds of Cantonese snacks, such as rice rolls, crystal shrimp dumplings, etc., because of its good clarity.
- Mung bean starch was used to make the northeast big skin, and its clarity was better.
3. ** Stickiness **: In terms of stickiness, potato starch> sweet potato starch> corn starch.
4. ** Appearance in food **:
- Tassava starch would become transparent after being cooked with water and heat, and the texture would be elastic.
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The concept of starch liquificationLiquefaction of starch referred to the transformation of starch from a high molecular state (starch granules) to a lower molecular state (starch) under the effect of alfa-starch. At the same time, the starch's stickiness decreased, which was a process from semi-solid to solution. In the process of producing starch sugar by the starch fermentation reaction, the crystallization was an important step, which laid the foundation for the subsequent steps such as glyphs. For example, in the process of producing mannitol using starch as raw material, the crystallization of starch was achieved through a series of operations such as spraying crystallization, maintaining the reaction by lowering the temperature, replenishing the crystallization of the starch, and creating an environment suitable for the crystallization of the starch, such as adjusting the pH.
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