2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The white, tasteless powder that squeaks when compressed is starch. What
this is, what are its functions in the human body, we will consider in this article in more detail. We encounter the mentioned product in culinary and cosmetic recipes quite often, so it is difficult to overestimate its properties. According to its origin, starch is divided into several types: the most common is potato, then wheat, rice and sago. And then there is corn starch - light, giving a cloudy solution (therefore, it is used to make milk jelly) and the most rarely used - tapioca. All of these species are important in the digestive chain, as they are the main supplier of carbohydrates, which, in turn, are converted into energy.
Starch: what is it?
According to its chemical composition, starch belongs to carbohydrates. It is a natural polymer, which mainly consists of ss-D-anhydroglucose residues. Starch grains are divided into two types: amylopectins and amyloses. Thanks tothis composition of starch tends to become viscous or create elastic films when in contact with hot water. Starch produced from different raw materials has different grain sizes, structure and bond strengths of molecules, despite the identical appearance. Potato and cereal starches differ most from each other.
Potato starch: what is it?
As already mentioned, potato starch is most common in cooking and cosmetics. Moreover, it is also quite in demand in pharmacology, being the basis of ointments, tablets, powders and other preparations. This product is obtained from the tubers themselves. It is rich in dietary fiber, carbohydrates, proteins, phosphorus, calcium and PP vitamins. Due to its astringent, enveloping and softening properties, the powder in question is successfully used for the treatment of the gastrointestinal tract: it envelops the walls of the stomach, relieving inflammation and reducing the negative effects of medications. As for external use, starch is used to reduce pain and itching in burns, skin diseases and dermatitis. Quite often, it acts as one of the components of therapeutic and prophylactic face and hair masks. With the internal intake of starch, there is a decrease in cholesterol levels and stabilization of blood pressure, and kissels based on it are the main course in dietary nutrition.
Cereal starch: what is it?
In second place after potatoes (in terms of starch content) are cereals. The most common are wheat, rice and corn. Otherstarchy foods are more susceptible to weather conditions, so they grow in places with a certain climate. These include barley, rye, oats, buckwheat, sorghum and millet.
How to make starch at home
Despite the low price and the constant availability of the mentioned product on the shelves, some people prefer to cook starch on their own. To do this, you will need potato tubers, preferably late-ripening varieties (they have a higher content of this substance). Rinse the potatoes thoroughly and remove damage and eyes from the skin. Then the raw material is cut into strips and crushed in a blender, juicer or on a fine grater. Putting 3-4 layers of gauze in a colander, filter the resulting slurry through it, and rinse the rest with a small amount of water over the same dishes. After 2-3 hours, the water, together with the floating particles, must be drained, replacing it with a new one. It is important not to "disturb" the white sediment at the bottom. It is necessary to repeat the water change during the day every 2-3 hours. The more often the procedure occurs, the cleaner and better the starch will be. Dry the powder on trays, spreading it in a thin layer. It is important to avoid drafts or wind, otherwise the dried part may scatter. Ready powder is recommended to be stored in a glass, tightly closed container.
Recommended:
Dry yeast: types and method of application
Yeast is a natural, single-celled microorganism used in baking bakery products and in making beer and wine. It is thanks to their participation that the dough is loosened. This process improves the taste of the finished product
Types of vegetable oils, classification and application
Vegetable oils are essential for human nutrition. About what types of vegetable oils are, where they are used, what benefits they bring and what contraindications they have, we will tell in our article
Types of mayonnaise and their classification, harm and benefits of the product
Mayonnaise is the most common cold sauce, which is seasoned with a variety of dishes in the CIS countries. That is why it is important to clearly understand for yourself what mayonnaise is, how it is classified, what benefits it has and what harm it is, because only in this way it will be possible to choose the most suitable dressing for your favorite salads
Starch: benefits and harms. Useful properties of corn and potato starch
What does starch actually give a person? Benefit and harm are opposite concepts, like day and night. And the truth is so close - just take it and read it
How much starch per 1 liter of jelly is required according to the recipe? How to dilute starch for jelly
Kissel is a dish of high density, jelly-like consistency. It is often prepared sweet, and it is based on fruits, berries and other suitable ingredients. In order for the jelly to be thick, starch is added to it, which can be potato and corn, but how much starch per 1 liter of jelly is required, let's try to understand this article using the example of different recipes
