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Lately, we often hear about the phrase Starch that people use more and more often. So what is Starch? Is Starch a new material? Below is an article that will help you answer these questions.
What is Starch?
Starch, also known as starch, is used a lot in baking recipes. In contrast to regular flours, starches are flours that have had nutrients and proteins removed. Starch is the remaining starch.
Starch contains a high content of nutrients, which are necessary for the body’s daily functioning. Depending on the type of flour, starch will be made from different ingredients such as: cassava, potatoes, corn, … Starch is only pure white and rewarded in two forms, powder or small lump. In powder form, starch is extremely fine.
Starch is often used as a baking ingredient, helping to create a delicious taste, thickening the texture of the cake and helping the cake to swell and look delicious that we often enjoy such as: Filter cake, flexible cake, Mochi cake,…
Starch became popular in our life, the types of Starch that we often encounter can be mentioned as: Corn Starch (corn starch), Potato Starch (potato starch), Tapioca Starch (tapioca starch), Flour. fried sticky rice,…
Starch processing methods
There are many methods to process starch, but starch is usually processed by the following 3 common ways:
The physical method of starch processing is accomplished by using direct physical actions on the starch, such as pressing, compressing or gelatinizing the starch.
This physical method helps to create products such as gelatinized starch, moist heat treated starch, etc., which reduces the insoluble parts of starch and can improve water solubility.
Chemical methods when producing starch are used to produce chemically modified starches such as acid treated starch, esterified starch, phosphated starch, …
This chemical method helps to create modified starch products that increase brittleness, replace borax, thickeners to increase viscosity or viscosity of foods, …
This is a method of starch production by using starch hydrolyzing enzymes used to produce food starches such as: Glucose, Fructose, alcohols,…
Popular types of starch
Wheat starch – Wheat flour
Wheat flour is flour that has had its gluten compounds removed. The powder is pure white, odorless and very fine. Wheat flour has tough characteristics, so it is used to make pho, vermicelli, dumpling shells, ..
In addition, the flour also plays an important role in helping the mung bean paste retain its vertical texture when baking.
Corn starch – corn starch
Made from corn, corn starch is an indispensable ingredient in shaping and solid texture for a number of dishes and cakes. Corn starch is an important ingredient in the recipes of many cakes such as milkshakes, muffins, cheesecakes, etc. In addition, cornstarch is also used to thicken soups, sauces, and sauces. dipping sauce.
Tapioca starch – tapioca starch
Tapioca flour is not a strange ingredient to most people because it always appears in every family kitchen. Tapioca has many uses in cooking, especially the use of tapioca starch when making soups or sauces thanks to its thickening properties.
In addition, tapioca flour is also used to roll deep-fried dough or to help increase the toughness of banh cuon, banh beo, …
Potato starch – potato starch
This is a powder made entirely from potatoes. Potato starch is white, smooth, cool to the touch and not sticky.
Potato flour is used to create many kinds of cakes such as Mochi cake powder, orange cake, dumpling shell, … or create a paste, and smooth in some other dishes. Although not a popular baking ingredient for everyone, potato flour is still sold at many bakeries.
Roasted glutinous rice flour, also known as flexible cake flour
Unlike other starches, roasted glutinous rice flour is ivory white, relatively sticky and has a sticky aroma. This is an important ingredient in making delicious Mochi cakes, flexible cakes, printed cakes, etc. that everyone loves.
Uses and uses of starch (starch)
For food processing
Starch (starch) plays an important role in food processing. Starch helps create the delicious flavor of the cake and helps the cake texture become fixed according to the wishes of the baker.
In addition, starch also contributes to helping the cake to be preserved longer.
Wheat starch contains emulsifiers and thickeners that help foods maintain a uniform texture, create a smooth consistency for food , keep food uniform and preserve food better.
Modified flour helps control the softness and acidity in the food, making the cake larger, more puffy and creating a hard crust for some cakes.
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