What starch is commonly used at home?

Also known as maize.

Starch, commonly known as 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.

The domestic corn market is generally showing a slow upward trend, the corn in the northeast production area is strong, the sales area and the secondary production area continue to rise slightly, while the main sales area in the south and some coastal areas have stopped falling and stabilized.

It's cornstarch. Water starch.

Under normal circumstances, the water lake trace line powder is dry starch with water, and it is called water starch when it is together.

The starch used in cooking, mainly mung bean starch, wheat starch, water chestnut, lotus starch, etc., starch is insoluble in water, and when the water is heated to 60C, it is gelatinized into a colloidal solution to thicken, using the characteristics of starch.

Main Categories:1. West Valley coconut starchin the Philippines, Indonesia.

Malaysia and Papua New Guinea.

On many islands in other countries, there is a tree called the Nishigu coconut. The trunk of the West Valley coconut is thick and straight, and contains a lot of starch. The average lifespan of a coconut tree in the West Valley is 20 years, and it dies after flowering.

Before flowering, people cut the trunk of the tree, cut the branches and leaves, and cut them horizontally into parts.

2. Sweet potato flourSweet potato flour is characterized by strong water absorption, but poor viscosity, shiny, dark red, and black in appearance. It is made of sweet potato starch powder, generally sweet potato powder is granular, coarse and fine, usually it is better to buy coarse sweet potato powder at home. Sweet potato flour and too white flour will appear viscous when melted into water and heated, while sweet potato flour has a higher viscosity than too white flour, so it is a Chinese dish.

Medium, try to use less sweet potato flour, because the viscosity is more viscous. Sweet potato flour.

It is used for the production of Chinese dim sum more.

Corn starch, too white powder, sweet potato flour and oak.

Water starch is dry starch with water, and when it is mixed together, it is called water starch. Deep-fried things are generally made with pat dry starch, or with egg wash with dry starch. The starch used for thickening, also known as dough powder, is a polysaccharide polymer formed by the condensation of multiple grapefruit sugar molecules.

The starch used in cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut, lotus root starch, etc. Starch is insoluble in water, and when heated to 60C with water, it gelatinizes into a colloidal solution. Thickening is the use of starch properties.

Starch Chemistry:

Many chemical properties of starch are similar to glucose, but because it is a polymer of glucose and has its own unique properties, two important types of starch deep processing products can be obtained by changing starch molecules by changing starch chemical properties in production.

The first category is the hydrolyzed products of starch, which are products that use the hydrolytic properties of starch to degrade starch molecules to clear the dp of different substances. Under the action of catalysts such as acids or enzymes, the -1,4 glycosidic bonds and -1,6 glycosidic bonds of starch are hydrolyzed to produce a variety of products such as dextrin, oligosaccharides, maltose, glucose, etc.

The second largest category of products is modified starch, which is produced by the chemical reaction of starch with certain chemical reagents. The C2, C3 and C6 alcohol hydroxyl groups in the glucose residues in the starch molecule can undergo chemical reactions such as oxidation, esterification, etherification, alkylation, and cross-linking under certain conditions to generate various starch derivatives.

The above content refers to Encyclopedia - Starch.

Encyclopedia - Water starch.

Water starch residue: Jiayou Bishui's dry and good Liangju starch.

Household starch generally uses sweet potato starch, corn starch, potato starch, pea starch, and wheat starch.

1. Sweet potato starch

Sweet potato starch is also called sweet potato starch and sweet potato starch. The quality of sweet potato starch is reputably hard and sticky. Therefore, the common sweet potato starch is granular.

Although the viscosity is the highest, it is not suitable for thickening, because the color of sweet potato starch is not particularly translucent, so it is more suitable for making some fried ingredients that need to be refried.

2. Corn starch

Corn starch is generally called corn starch, corn starch is characterized by strong water absorption, sticky enough, often used to paste food, thickened or used in meat marinating to lock water, can also be used to increase food shape and fluffiness, so baking is also used more.

3. Potato starch

Potato starch is potato starch, also known as corn starch, which is a starch commonly used in households. It is often used to thicken and starch meat, and its transparency is very high, and it will also be balanced to make the dish look more translucent and beautiful without affecting the color of the dish.

4. Pea starch

Pea starch is made from peas as a raw material, and the food is soft and tough. It can be mainly used to make snacks and make cold powder.

5. Wheat starch

Wheat starch, also known as flour, makes the finished product delicate and white, transparent and shiny. Although the raw materials of wheat starch and flour are both wheat, there is a difference.

Flour is to directly grind wheat kernels into flour, and wheat starch is kneaded into a dough with flour, put it in water to scrub, wash until the volume of the dough is no longer reduced, the remaining dough is gluten, and the part washed into the water is wheat starch, that is, flour.

Starch is a high-molecular carbohydrate, which is formed by the polymerization of glucose molecules, and starch has amylopectin and amylose. In daily life, the main starch we use is corn starch or sweet potato starch.

There are many uses for starch, starch is a nutrient stored in the plant body, stored in seeds and tubers, and the starch content in various plants is very high. In addition to corn starch, sweet potato starch, there are mung beans, starch, tapioca starch, sweet potato, starch, potato starch, wheat starch, water chestnut starch, hook starch, etc., starch is insoluble in water, so we generally use it to thicken, stir-fry will increase the taste of the dish, and will also make the dish more viscous.

Mung bean starch is the best starch, but it is rarely used in daily life, and the most used should be corn starch and potato starch or corn starch.

Ordinary starch is a general term for starch that can be used to thicken and starch, and it is not possible to refer to any kind of starch here. Starches that are often seen are corn starch, potato starch, sweet potato starch, etc. The main function of ordinary starch is to increase the tender taste and viscosity of food, which can be prepared by putting it in water.

In the field of Chinese food, the starch commonly used for thickening refers to cornstarch. Cornstarch has the characteristics of water absorption and smoothness, which can make the dish have a good consistency and powderiness, which can make the dish more delicious without affecting its taste.

Cornstarch is not only used to thicken meats, but can also be added to cured meats to soften the meat and make it more delicious.

In addition to cornstarch, sweet potato starch is often used in daily life. Generally, the food fried with sweet potato starch is very crispy, because this food is processed from sweet potato flour, which has very good water absorption and a certain toughness in taste, and the viscosity of this powder is also very good, compared with the starch in other foods, it is much higher, so the fried food is more crispy.

Corn starch, wheat starch, and yam starch are all relatively good starches, each of which has its own advantages, and when choosing starch, it is best to choose according to your own needs, which is the most suitable.

The starch at home is generally cornstarch. Corn starch, also known as maize starch, is commonly known as six-grain flour, white and yellowish powder. After the corn is impregnated with sulfurous acid, it is made through crushing, sifting, precipitation, drying, grinding and other processes.

Ordinary products contain small amounts of fat and protein, etc. Starch is a polymer carbohydrate that is polymerized from glucose molecules that adsorb many organic and inorganic compounds. <

Cornstarch. The starch at home is generally cornstarch. Corn starch is also known as maize starch, commonly known as six grain flour, white with light yellow powder staring at the end of filial piety.

After the corn is impregnated with sulfurous acid, it is made through crushing, sifting, precipitation, drying, grinding and other processes. Ordinary products contain small amounts of fat and protein, etc. Starch is a high-molecular carbohydrate that is formed by the polymerization of glucose molecules.

Starch can adsorb many organic and inorganic compounds, and amylose and amylopectin have different adsorption properties due to different molecular forms. Amylose molecule has good molecular stretchability in solution, and it is easy to associate with some polar organic compounds such as n-butanol and fatty acids through hydrogen bonding phase Kaidan, forming crystalline complexes and precipitating.

Starch is a high-molecular carbohydrate that is formed by the polymerization of glucose molecules. It is a white powdery substance with strong absorption, it is a natural substance extracted from plants corn and sweet potatoes and potatoes, and is the place where polysaccharides are stored during the growth of these plants, and the seeds and tubers of these plants and roots are the most abundant.

Starch is formed by the polymerization of glucose molecules, which is the most common storage form of carbohydrate in the cell, which is also one of the most basic ways for the human body to obtain glucose, starch is also a nutrient stored by plants, and the content of starch in various plants is relatively high.

Starch is also known as starch, mainly has the functions of sizing, thickening and hanging paste, etc., can be used to make cold skin, dessert baking, there are many varieties of starch, such as corn starch, mung bean starch, sweet potato starch and wheat starch.

Mung bean starch is one of the best celery starches, less absorbent and sticky, usually used for soup, potato starch is the most commonly used starch in the family, usually used for cooking, poor absorption can not be used for soup.