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STARCH

Starch is the main carbohydrate in plants and is stored in seeds, bulbs and tubers, leaves and stems.

The word "starch" comes from the German kraftmehl, which means "strong flour". Indeed, this white, tasteless dusty powder most resembles flour, only when squeezed with your fingers, it characteristically creaks. Starch dissolves well in cold water and does not dissolve in alcohols. And if you fill it with hot water, it begins to shrink into lumps. The point is that starch is deposited in plant cells in the form of "grains". To obtain, say, potato starch, "grains" are washed out with water, most often spring water. And if the water is hot, they break down and the starch turns into a paste that can only be used to glue wallpaper.

Flour contains 75-80% starch, potatoes - 25% starch.

In the human body, starch undergoes hydrolysis and turns into glucose, which is necessary to maintain vital functions.

The starch is easily digested in the gastrointestinal tract.

Starch has a high calorie content - 350 kcal per 100 g of product.

Starch is produced from various types of plant materials.

The main types of starch:
- Potato starch
- Corn starch
- Wheat starch
- Rice starch.
- Tapioca starch

One of the main properties of starch is swelling, that is, the ability to absorb cold water without dissolving in it.

The word "starch" comes from the German kraftmehl, which means "strong flour". Indeed, this white, tasteless dusty powder most resembles flour, only when squeezed with your fingers, it characteristically creaks. Starch dissolves well in cold water and does not dissolve in alcohols, and if you fill it with hot water, it begins to shrink into lumps. It is also obtained from corn, rice, wheat, cassava fruit.
Admin

Corn starch - the most tender.
Cornstarch is a homogeneous powder in appearance. Color - white with a yellowish tinge. The smell is peculiar to starch, without foreign smell.
It gives a more turbid "gel" than potato. If you cook jelly on it. then milk is best.
Corn amylopectin starch is used as a stabilizer and thickener and as a substitute for potato starch in the food industry.
Admin
TAPIOK STARCH - obtained from cassava tubers.
Appearance: Fine uniform crystalline powder.
White colour
Smell: Neutral, no foreign smell
Taste: Neutral, no off-taste
Its paste is more viscous than corn paste.
Tapioca starch is very similar in properties to potato starch and is used in the same industries.
However, according to some indicators, it surpasses potato starch: due to the lower moisture content (by 6-7%), the starch content in the marketable mass is higher, tapioca starch has a lower ash content and therefore is considered the purest starch.
The viscosity of its paste is higher than that of cereal starches such as corn, wheat. This starch has a very wide range of uses as a thickener / binding agent, texturizer, or as an anti-clumping agent.
Its high viscosity and long texture make it suitable for use as a main thickener in soups, sauces and gravies, and its low gelling temperature makes it suitable for soups and instant noodles, as well as for use as a binder in meat production.
Admin

Potato starch
Most popular in Russia, or, as it is also called, "Potato flour"... The production of jelly, boiled sausages, frankfurters and wieners cannot do without it, it is used to thicken soups and gravies, it is added to cream so that it does not "spread". Potato starch forms a fairly transparent mass. It is best suited for fruit jelly.
Starch does not improve the taste of the product at all, its use is a forced production necessity. And if, for example, you see starch in ready-made sauces, in particular mayonnaise, know that this is not the best indicator.
Together with other grain flours, especially wheat flour, starch is added to various types of dough. In a biscuit, it removes excess moisture, and the baked goods are lighter and more airy. Just keep in mind: if potato starch is added to the dough, it must be kneaded in milk or fermented milk products, for example sour cream, And do not forget about flavoring additives, because starch gives the product a fresh, inexpressive taste.
Admin

"Sago seeds". They can sometimes be found in the finished product.They also have to do with starch. Sago grains are made from potato flour. Thanks to these grains, the product is more porous. They are also used in sausages and meat rolls, in sauces and soups, including instant ones, in the production of dietary protein-free cereals.
Admin

MODIFIED potato starch
However, more often than sago grains, different "E" s can be seen among other ingredients. E1404, E1412, E1414, E1420, E1422 and E1451 are variations of modified potato starch. They are found in sauces and dressings, ketchups, margarine, fruit fillings, and are added to baby food and canned meats.
Modified starch is added to mayonnaise, butter and margarine in order to reduce fat content. Moreover, it improves the consistency of the product and absorbs significantly more water than normal.
Admin

WHEAT STARCH
Appearance - homogeneous powder.
Color - white, grayish-yellow tint is allowed.
Smell - corresponds to starch, without a third-party odor.
Wheat starch forms pastes of low viscosity and more transparent than corn starch paste. At high concentrations, after cooling, they form an elastic gel.
This type of starch is used in the baking industry to improve the quality of flour products, their porosity, volume, consistency and slow down staling.
Wheat starch is used for the production of biscuits, puddings, jelly products such as Turkish delight and Turkish delight.
This starch is widely used in meat production.
The advantage of wheat starch over potato starch is in its taste.
Wheat starch grains are round or elliptical in shape. Wheat starch contains round (20-35 microns) and small (2-10 microns) grains and is distinguished by a low content of medium-sized grains. Wheat starch forms low viscosity pastes and is more transparent than corn starch pastes. At high concentrations, after cooling, the starch pastes form elastic jellies.
Wheat starch gelatinization temperature 58-61 ° C.
Wheat starch jellies are distinguished by significant softness and elasticity. This starch is used in the confectionery and bakery industries.
Wheat starch is used to impart the desired properties to durum wheat flour in the production of pies, as well as to improve the quality of pies baked from soft flour.
Replacing 30% of soft flour with wheat starch for a biscuit semi-finished product gives a significant improvement in volume, structure, graininess and taste, and increases the shelf life of the biscuit.
Replacement of 30% flour for confectionery with wheat starch provides an increase in the softness of the products. That allows to reduce the consumption of fat (for crumbling dough) by 17-20%.
Non-gelatinized wheat starch increases cookie roll out when used instead of 30% flour.
LiudmiLka
Admin, thank you very much for the information. But I have a question in this regard: I made custard yesterday. Replaced corn starch with potato in the recipe. Could this replacement worsen the quality of the cream, make it more liquid? The cake is too wet. Is it because of the wrong starch from the recipe?
If I had known that starch and starch are different, I would not have behaved so frivolously.
Admin
LiudmiLka, we have on the forum another topic on the use of starch in confectionery - you need to look there.
This is where corn starch and potato starch comparisons are made and tips on how to use it correctly.
Irina Shirokova
Girls! Alyarm! I am making a Frazier cake according to a recipe from Liza Glinskaya's YouTube. Muslin cream contains both gelatin and corn starch, which is not there. Can I replace it with potato? Or increase the amount of gelatin in your recipe?
Admin

It is better to contact our confectioners with this question. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=428.0
Waist
Quote: LiudmiLka
Replaced corn starch with potato in the recipe. Could this replacement worsen the quality of the cream, make it more liquid? The cake is too wet. Is it because of the wrong starch from the recipe?
Corn starch has the property of brewing and thickening like flour, and the longer it is cooked, the thicker it becomes, but at the same time retains a crumbly structure. More suitable for creams, biscuits, shortbread ...
Potato starch when heated it becomes "rubbery", transparent with an adhesive structure. More suitable for jelly, transparent fruit fillings ...
Ikra
I think my question would be right to ask here. The fact is that for some time I used corn starch for my needs (just stocks formed, which had to be sold). And for the usual jelly I finally bought a potato one. I poured and poured it, so the jelly was not brewed humanly. And it remained muddy, although it cooked for a long time. I talked with my friends in different cities, and it turned out that they have recently been disappointed with the simplest potato starch - it is not brewed with "paste" as before. Nobody noticed this? And what could it be connected with?
Creamy
Ikra, I also often have supposedly potato starch, it turned out to be corn. Also at home there are a lot of open packs of pseudo potato starch. Recently I found a real potato company "Pyshka". And I use open packs of impostor starch in the dough for thin pancakes. So far I have not found another use for my deposits.
Ikra
AlevtinaThank you for suggesting about "Pyshka". I will look for!
qwerra
Even strangely enough, there is absolutely no starch in the "muffins", no, that's all!
There is also no powdered sugar.

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