Starch is a common ingredient in our kitchen. There are many types, such as corn starch, sweet potato starch, potato starch, etc. Different starches are used in different ways. Can you distinguish clearly?
Table of Starch
Corn starch, aliases: corn starch, six grain powder. It is white slightly yellowish powder. It is made by impregnating corn with 0.3% sulfurous acid, and then crushing, sieving, precipitating, drying, grinding and other processes. Contains a small amount of fat and protein. Strong hygroscopicity, the highest can reach more than 30%.
Simply put, it is a type of starch that is extracted from corn, not corn flour. Compared with sweet potato starch and potato starch, it is slightly less viscous.
Corn starch is used in a wide range of applications, such as medicine, papermaking and so on. Below, mainly talk about the role of cornstarch in the kitchen.
- Thicken cornstarch. When cooking some dishes, soups, and sauces, you can use cornstarch to thicken. It increases the viscosity and enhances the taste, and generally the cornstarch thickened with cornstarch will be more translucent and look very attractive.
- Cured meat. Put the cornstarch into the raw meat and grasp it evenly. When it is fried again, the texture of the meat will be particularly tender.
- Hang paste. Corn starch has strong hygroscopicity, and it will be very crispy after being coated with corn starch on the surface of the food.
- The role in baking. Adding cornstarch to plain flour can reduce the gluten of the flour. Usually cornstarch and plain flour can be adjusted into low-gluten flour at a ratio of 1:4. In addition, under certain conditions, cornstarch can produce gelatinization. So, use it to make pastry fillings like pudding fillings.
Sweet Potato Starch
Sweet potato starch is likewise called pleasant potato starch, yam starch, mountain powder, etc. It is much better to acquire coarse grains at home. Wonderful potato starch, like corn starch, will come to be thick when warmed in water, while sweet potato powder has a higher viscosity than corn starch. For that reason, pleasant potato powder is much less utilized when enlarging Chinese dishes, since the viscosity is tough to regulate. It is extensively utilized in the production of Chinese dim sum, such as Shanfen dumplings.
Sweet potatoes are really nourishing, including a lot of sugar, healthy protein, fat as well as numerous vitamins and minerals, as well as carotene and vitamin C. Japanese researchers have actually additionally found lately that sweet potatoes have anticancer materials that inhibit the growth of cancer cells. They discovered in experiments that sweet potatoes have anticancer materials that prevent the growth of cancer cells. In their experiments, they found that pleasant potato juice concentrated 4 times had an inhibitory result on the proliferation of cancer cells regarding one-fifth more powerful than average wonderful potato juice. They additionally found that the residue after making starch from sweet potatoes contains substances that prevent the spreading of cancer cells. This cancer-suppressing material is also consisted of in the sweet potatoes we eat daily.
Furthermore, sweet potatoes likewise have a selection of medical worth. Pleasant potatoes have vitamins C as well as E with unique buildings, that is, just vitamins C and also E contained in pleasant potatoes have special properties that are not damaged under heat problems. Among them, vitamin C can dramatically boost the body’s resistance to several infections such as colds, while vitamin E can advertise libido as well as delay aging.
Sweet potatoes are rich in potassium, which can efficiently protect against the incident of hypertension and stop stroke and also other cardiovascular diseases. The milklike white slurry had in sweet potatoes can contribute in laxative, advertising blood circulation and inhibiting muscle spasm. Applying it can treat dermatitis, vermin attacks, herpes zoster and also various other illness.
Potato starch is acquired by washing as well as washing potatoes, filtering, sedimenting, and also drying out the acquired debris. It can be made use of as a thickener. Cornstarch is also commonly called potato starch, do not puzzle both. Although it is not as thick as corn starch for enlarging, it can keep dampness in some baked products. Potato flour is much heavier than cornstarch; potato flour still has a potato preference, while cornstarch has no apparent preference.
In confectionery, potato starch is utilized as a dental filling as well as finishing. Adding potato starch to the candy components can raise the volume of the candy, enhance the taste and also chewiness of the item, boost the flexibility as well as excellence, and also can efficiently stop the deformation as well as discoloration of the sugar body and also prolong the service life of the item; Transparency and also solid water-holding result, made use of in gelatin sweets, under specific problems can be well combined with jelly to develop a difficult however not hard, unsafe yet not sticky gel with good taste and elasticity, at the same time Can significantly lower costs.
Wheat starch is extracted from wheat. In the past, the fermentation method was used, that is, the wheat was soaked in water, ground, and then acid-fermented, so that the cells surrounding the starch granules were dissolved and the starch was easily separated.
Wheat starch is identified by no gluten (likewise called gluten, or gluten healthy protein), it is pure wheat flour.
The stickiness of wheat starch is not so solid, but the completed product is very clear as well as has a crystal clear sensation. Daily shrimp dumplings, rice rolls, snowy moon cakes, and so on are utilized extra.
After all, wheat starch is a refined grain, and it is mainly used in food as thickener, gelling agent, binder, or stabilizer, etc., and some use it as starch sugar (a kind of edible sugar, but healthier than sucrose) in industry There are not many applications.
Mung Bean Starch
Mung bean starch is generally viscous enough, has low water absorption, and is relatively white in color. More are used to make mung bean vermicelli, mung bean cold noodle jelly and so on.
It can also be used to make food such as pancakes, and it can also be mixed with flour to make multigrain noodles, which tastes refreshing.
As most of us know, mung bean starch has really high nutritional worth and is widely used. As an example, mung bean starch has anti-bacterial and also anti-bacterial effects, hypopidemic results, anti-tumor effects, and detoxification results. bean starch includes a considerable amount of oligosaccharides (pentosan, galactan, etc). These oligosaccharides are hard to absorb and take in due to the fact that the human gastrointestinal tract does not have a matching hydrolase system, so the energy value given by mung bean Starch is less than that of various other grains, and also it has an auxiliary restorative effect on overweight and also diabetic person individuals. In addition, oligosaccharides are valuable bacteria in the human digestive system – the expansion aspect of bifidobacteria. Normal intake of mung be Starch can improve digestive plants, minimize the absorption of hazardous substances, and also prevent specific cancers.
Tapioca is a starch extracted from the roots of tropical plants in the Aceraceae family, which is the same family as castor, rubber, and Jatropha. It becomes transparent when boiled with water and has a springy texture.
Tapioca flour is made from cassava flour, which is a starch obtained by refining the root of the cassava, or cassava, plant. It is the main ingredient in baby food milk pudding and is also used to thicken soups and stews.
Tapioca starch can be used to make chemical products such as alcohol, fructose, glucose, maltose, monosodium glutamate, beer, bread, biscuits, shrimp crackers, vermicelli, sauces, plastic fibers, plastic films, resins, coatings, and adhesives.
According to Chinese folklore, soaking tapioca flour in boiling water can remove fire.
In Chinese families (especially in southern Fujian), they like to use cassava flour mixed with water and stir evenly with meat for a better taste.
- “Chemical Process Creates Food Source from Plant Waste”. Voice of America.
- Anne-Charlotte Eliasson (2004). Starch in food: Structure, function and applications. Woodhead Publishing. ISBN 978-0-8493-2555-7.