What are the types of starch commonly used, and how many types of starch are commonly used?

1. Sweet potato starch: It is one of the main products of sweet potato processing, and sweet potato starch can be divided into two types: fresh sweet potato and dried sweet potato. However, due to the fact that the quality of fresh sweet potato starch is better than that of dried sweet potatoes, there are many starch processed by fresh potatoes, and because sweet potatoes are more troublesome to cut, few people now use dried sweet potatoes to process starch.

2. Potato starch.

It is made from potatoes, including the skin, after cooking, dried and finely ground, and it can be used as a thickener.

Potato flour is also commonly referred to as potato starch, so don't confuse the two.

Although used to thicken the thickness is not as thick as too white powder, in some baked goods, it retains moisture. Potato flour is heavier than white flour; Potato flour still has the taste of potato, while too white flour no longer has a noticeable taste.

3. Corn starch.

Also known as maize.

Starch. The common name is six grain flour. White microstrip yellowish powder. Place the corn with sulfurous acid.

After impregnation, it is made by crushing, sifting, sedimentation, drying, grinding and other processes. Ordinary products contain small amounts of fat and protein, etc.

4. Tapioca starch.

It is a powder made by dehydration and drying of cassava after starch extraction. Tapioca starch has both raw starch and various modified starches.

Two categories, widely used in the food industry and non-food industry. Modified starch can be customized to suit a specific application according to the specific requirements made by the user.

5. Lotus starch is a gluten-free one.

The powder is ground from dried lotus root and used as a thickener in Chinese and Japanese cuisine.

Encyclopedia Potato starch.

Encyclopedia Cornstarch.

Encyclopedia Tapioca starch.

Encyclopedia Lotus starch.

Edible starches include corn starch, water chestnut starch, lotus root starch, water chestnut starch, mung bean starch, potato starch, wheat starch, sweet potato starch, tapioca starch.

1. Corn starch.

Cornstarch is the most widely used starch in cooking, and when fried, it has a crispy texture. Therefore, dishes that need to be fried and have puff pastry can be added to the cornstarch batter.

2. Potato starch.

Potato starch is viscous enough, delicate texture, and low gelatinization temperature, which can reduce the loss of nutrients and flavor caused by high temperature, and can be used to thicken to ensure the original flavor of the ingredients to the greatest extent.

3. Wheat starch.

Wheat starch is made by precipitating or flour after the dough has been washed out of gluten. The characteristics are: white color, but poor luster, the quality is not as good as potato flour, and it is easy to precipitate after thickening.

4. Sweet potato starch.

Sweet potato starch is characterized by strong water absorption, but poor viscosity, dull, dark red with black color, made of fresh potatoes ground, kneaded and washed, and precipitated.

5. Tapioca starch.

Tapioca starch is transparent and elastic in taste after being cooked with water and heat, and is generally used to make desserts, such as cake pudding, etc., and the sago in sago dew is also processed from it.

The differences and uses of starch are as follows:

1. Corn starch.

Corn starch is extracted from corn kernels. Usually when we stir-fry or cook soup, the "water starch" is corn starch, which thickens the soup and makes the soup tender, and the food looks brighter.

At the same time, cornstarch can also be used to marinate meat, and in the process of marinating with other seasonings, cornstarch will also play a role in "tenderizing meat".

In addition, "fried fresh milk" and "roasted fresh milk", which have been very popular some time ago, are boiled dairy products.

It is necessary to add cornstarch to it, because it will become more and more viscous with the increase of temperature, so as to achieve a fixed effect.

2. Potato starch

Potato starch is also called "corn starch" and "potato starch, which can also be used to thicken and marinate meat, but if it is used to thicken, the effect is not as good as potato starch, but it has a stronger paste effect than corn starch.

3. Sweet potato starch

Sweet potato vermicelli is made of sweet potato starch, which needs to be made with sweet potatoes with relatively high starch content, and the powder yield is very small.

Sweet potato starch is also called "sweet potato powder", sweet potato starch has a particularly high viscosity and strong adsorption, which is more suitable for making fried food.

4. Tapioca starch.

Although the name is similar to sweet potato starch, the purpose is completely different, the shrimp chips we usually eat.

It is made with tapioca starch, and pearls and taro balls are common in milk tea.

Tapioca starch is required.

5. Wheat starch

Wheat starch is also called "flour", which belongs to gluten-free flour, because it is extracted from flour.

When you need to precipitate water, you need to use the following layer of starch to make cool skin, then this is wheat starch.

Therefore, the transparency of wheat starch is particularly good, and it can be used to make all kinds of Cantonese dim sum, such as rice rolls, crystal shrimp dumplings, etc.

6. Mung bean starch

The transparency of mung bean starch is better, it is also called "pea starch", which is more famous in the northeast.

It's made of mung bean starch.

These are the most commonly used cornstarch sweet potato flour cornstarch.

The main types of starch are potato starch and corn starch, which can be selected according to your needs.

Glutinous rice flour: a variety of rice, the seeds of glutinous rice (glutinous rice) are ground into powder, sticky rice flour: the seeds of gramineous plants (rice) are ground into powder, mung bean starch:

The seeds from the leguminous mung bean plant are used to make mung bean vermicelli and mung bean jelly, but they are different from mung bean noodles that are directly ground from mung beans and used to make mung bean cakes. Corn starch: also known as corn flour, from the seeds of the gramineous plant corn, mixed into flour can reduce the gluten of flour, in the cream pudding filling, pineapple filling and other pies, towers, pies and other western pastry fillings play a viscous role, is also one of the raw materials of ice cream.

Corn starch is a starch component extracted from corn, which is white, unlike the yellow cornmeal that is directly ground from corn kernels. Sweet potato starch: from the tuber roots of sweet potatoes (sweet potato, sweet potato, yam, red lettuce, sweet potato, or sweet potato in the north).

Potato starch: from the tubers of the Solanaceae plant potatoes (potatoes, ground eggs, artichoke).

Commonly used starches are corn starch, potato starch, sweet potato starch, as well as wheat starch, and lotus root starch is also very good!

Starch, cornstarch commonly used in our kitchen. In fact, there are different types of these powders, different starches, their functions, and the color of the dishes they make.

Potato starch, the most commonly used starch, is often mixed with cold water in Chinese cooking, and then added to boiled dishes to make Gonongci, which is more suitable for hot dishes. The disadvantage is that the soup thickened by potato starch will become thinner when cooled.

Cornstarch is generally relatively stable, and in the preparation of pastries, the sauce is stable and will not be dehydrated, and Chinese dishes are fried with cornstarch batter.

Wheat starch (flour) is easy to precipitate after thickening, and can be used to make various crystal snacks such as crystal buns, shrimp dumplings, powdered fruits, rice rolls, etc.

Sweet potato starch has strong water absorption, but poor viscosity, dull, dark red with black, and is often used as cold powder, peeling and the like.

After this distinction, it should be possible to use these four starches in different scenes! That's all for today's sharing. Thank you!

There are two kinds, one is potato starch and the other is cornstarch.

The types and uses of starch are as follows:

1. Corn starch.

Corn starch is relatively small in viscosity, and egg white has the same effect, can play a tender role, so corn starch is best used for sizing, for example, when we make fried shredded meat, we need to marinate the shredded meat to make the shredded meat taste more tender, then you can add cornstarch. If other starches are used, not only can the shredded meat not be smoothed, but it is more likely that the other starches are too sticky, causing them to stick to the pan and make the shredded meat mushy.

2. Potato starch

Potato starch is best used to thicken, because although potato starch has a low viscosity, it can lock in the nutrition and taste of the ingredients well, make the soup viscous, and the potato starch has a better gloss after adding water. If other starches are used, the soup may become too sticky, causing the ingredients to stick together and have a worse texture.

3. Sweet potato starch

Sweet potato starch is very sticky, suitable for frying, sweet potato starch after adding an appropriate amount of water, it is good enough to wrap the ingredients, after frying, the skin will become crispy, taste good, and not easy to fry. If other starches are used, not only may the ingredients not stick to the ingredients, causing the ingredients to separate from the starch, but also the ingredients may be fried.

4. Mung bean starch.

Mung bean starch has a greater viscosity, and the color is white and shiny, it is easy to form a lump after adding water, and it is best used to make cold skin, vermicelli, etc., which can make vermicelli chewy, not easy to break, and taste better.

Tips for buying starch

1. Color and luster: The color of starch is related to the impurity content of starch. The high-quality starch is white in color and has a certain luster; Poor quality starch is yellowish-white or off-white and lacks luster.

2. Spots: The spots of starch are caused by impurities such as cellulose and sand, and the number of spots indicates the purity and quality of starch.

3. Odor: high-quality starch should have the inherent smell of raw materials, and should not have sour, musty and other bad odors.

4. Dryness: The starch should be dry, and the hand should not form a clump, and it has good dispersion.