Types Of Starch
Thicken the cornstarch
Starch is a polysaccharide polymer that is condensed from glucose molecules. The cooking starch, mainly green bean starch, tapioca starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, cornstarch, starch, corn starch, etc. Starch is insoluble in water, and water is heated to about 60 ℃ (starch gelatinization temperature of different kinds different), the pasting into colloidal solution. To thicken the starch is to use this characteristic of starch.
Mung bean starch
Green bean starch is the best starch and is rarely used. It is made of green beans that have been ground up by water. Features: sticky feet, small water absorption, white and glossy.
Potato starch is the present household commonly used starch, it is to grind the potato, knead wash, the precipitation is made. The characteristics are: sticky foot, fine texture, white color, the luster is better than green bean starch, but the water absorption is poor.
Wheat starch
Wheat starch is made from wheat gluten after gluten is washed and formed or made from flour. The characteristic is: color white, but the lustre is poorer, the quality is inferior to potato flour, the easy precipitation after the thickening.
Sweet potato starch
Sweet potato starch is characterized by strong absorption ability, but the viscosity is poor, lackluster, dark red and black, made from fresh potato, knead, and precipitate.
In addition, there are corn starch, cornstarch, lotus root starch, water chestnut starch, etc.
