What is the role of starch in mousse? What is starch used for in cooking?

Thickening, which is generally used to thicken starch when making fillings, turns into a jelly shape.

Coagulation. Starch, also known as "starch", is a white odorless powder, mainly extracted from starchy substances such as corn and sweet potato. It can be eaten directly, can also be used for winemaking, and is also a cooking aid often used in and out of banquets, and has irreplaceable effects in cooking.

The starch plays a role after gelatinization. A function that makes the volume of the object more symmetrical, so in the mousse it is also to make his whole object state play a role. Very nice state.

The effect is to make the taste particularly smooth and tender, and a little soft feeling, which increases the effect of the taste.

You use white jelly, the surface will crystallize after freezing, you can add some corn starch when cooking white jelly, which can relatively reduce the crystallization of white jelly.

The role of starch in the mousse, it plays a role in precipitation.

In terms of the role of the powder in him, in fact, it can be in him, and it actually plays the role of dissolving.

: Starch is a polymer of glucose, also known as starch in the catering industry, the general formula is (C6H10O5)N, the hydrolysis to the disaccharide stage is maltose, the chemical formula is (C12H22O11), and grapes are obtained after complete hydrolysis.

Starch is often used in cooking, which is closely related to the color, aroma, taste and shape of food.

Batter and sizing are important aspects of food processing before cooking, and thickening is used when it is almost ripe and out of the pot. In general, some offal of poultry, fish, meat and animals are fried or starched when they are fried, boiled, stir-fried, fried and fried.

Starch pickling, in fact, is not to allow the ingredients to absorb the nutrients of starch, but to achieve a protective and locking effect of nutrients, so that the nutrients of the ingredients are not lost in the later cooking process, so as to make the taste of the dishes more soft, smooth and tender.

1. Accelerate the decomposition of certain tough proteins in meat.

2. It can make the meat more tender and smoother, and the taste is better.

3. The protein in meat is easier to digest and absorb after being decomposed into amino acids.

Starch making: It can be used for thickening and hanging paste sizing. The starch should be added to the sizing of dishes, and the slices, dices and silk of slices, dices and fish of slippery pigs, poultry and fish all need starch slurry.

The function of hanging pulp is to make meat products tender and delicious when eaten, and the color is bright. But the amount of starch should be appropriate, too much starch, it looks slimy, and it is not good to eat; If the starch is too little, it can't play the role of hanging pulp.

It can make the raw materials not easy to spread out and maintain their shape during cooking.

According to the ratio of 50 grams of main ingredients and 5 grams of dry starch, you can make the dishes tender and delicious.

In fact, it is not so complicated, there are two main principles of starch in the cooking process, namely the gelatinization and aging of starch, and the thickening of dishes is the gelatinization principle of starch, but if the heating time is too long, it will enter the aging stage, which is the reason why some people will clump when thickening! There are also aging uses, such as the powder skin we hold! In addition, starch also plays a key role in frying dishes in cooking, as many of the ingredients that need to be fried are powdered on the surface.

Of course, starch will be used in sizing and hanging paste, so starch is widely used in cooking.

If you don't understand anything, you can contact me again!

About starch Starch: a kind of polysaccharide, which is a kind of nutrients stored in the plant body, mostly found in seeds and tubers, is a colorless and odorless white powder, density. It is hygroscopic.

It is composed of two parts: amylose (starch granules) and amylopectin (starch cortex). Their proportion in starch varies depending on the species of plant.

Amylose is a chain-like compound formed by the binding of glucose to a -1,4-glycosidic bond, which can be hydrolyzed to maltose by amylase. The content in starch is about 10-30%. It can be dissolved in hot water without being a paste. It is blue when exposed to iodine.

In addition to the -1,4-glycosidic bond between the glucose molecules in amylopectin, there are also -1,6-glycosidic bonds attached to each other. So with branches, there is one branch out of about 20 glucose units, and only the peripheral branched chains can be hydrolyzed by amylase to maltose. It is insoluble in cold water, and expands into a paste when it reacts with hot water.

In case of iodine, it is purple or reddish-purple.

Starch can be broken down step by step by amylase or acid in the following process:

starch, red dextrin, colorless dextrin, maltose, glucose.

It is red when exposed to iodine) (does not appear colored when exposed to iodine).

So starch can be seen as a polymer of glucose. In addition to edible, starch is used industrially for making dextrin, maltose, glucose, alcohol lamp, and is also used for the preparation of printing pulp, sizing of textiles, gluing of paper, and pressing of pharmaceutical tablets. It can be extracted from starchy substances such as corn, sweet potato, wild acorn and kudzu.

Starch indicator: refers to the soluble starch solution used to indicate the endpoint in iodine titration. Soluble starch can form blue adsorption compounds with a very small amount of iodine in the presence of iodine ions. Extremely responsive.

Soluble starch: A starch derivative made from starch that has been treated with oxidants, acids, glycerol, enzymes, or other methods. White or pale yellow powder.

Tasteless and odorless. Density. Insoluble in cold water, ethanol and ether.

Dissolve or disperse in boiling water. A 1% colloidal solution is a clear, emulsion-like liquid. The adhesion is very small.

For paper gluing, textile sizing, chemical indicators and colloidal protection.

Whether it is properly thickened or not has a great impact on the quality of the dish, so thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as boiling, slipping, and stir-frying. The common denominator of these cooking methods is that they are cooked quickly, and the dishes cooked in this way are basically without soup.

However, due to the addition of certain seasonings and the raw materials themselves during cooking, the soup is increased, and the juice is thick and attached to the surface of the raw materials by thickening, so as to achieve the glossy, smooth, tender and delicious flavor of the dish.

In general, there are three ways to use starch in Chinese cooking, which are paste, sizing and thickening. Hanging paste is to add dry starch to the raw materials before putting them in the pot; Sizing is to add water starch to the raw materials before putting them in the pot; Thickening is the addition of water starch before the pot to thicken the soup of the dish.

1.Sizing with wet starch, such as stir-frying shredded meat, can make the shredded meat more tender; 2.The dry starch is patted on the surface of the ingredients and then fried, which can retain the moisture of the ingredients and allow the surface of the finished product to form a crispy shell. 3.

Thicken with wet starch to make the soup thicker, and you can also thicken the thin glass thickening; 4.Add some starch when mixing minced meat or making meatballs to increase the viscosity so that the filling does not loosen. 5.

Mung bean starch, pea starch, etc. can also be made into cold powder, cool skin. That's what comes to mind for now

Although he does not have the flavor function of Sichuan pepper and cloves, he really can't be underestimated. For example, when frying fish, it is easy to fry the fish directly in high-temperature oil, and it is difficult for the seasoning to adhere to the smooth fish, so apply a layer of starch and solve the problem. The attached starch not only keeps the fish ripe, but also keeps it tender and delicious, and it can also hold back all kinds of seasonings - without him, even the most delicious seasonings can only flow without a trace.

Eating the kind of fish steak wrapped in a thick layer of starch on the outside, you can feel it the most: when you bite into it, the outside is charred and crispy, but the inside is unusually tender and soft, and the taste is very unique on the outside and tender on the inside, which is really the credit of starch.

The starch used for thickening is also called dough powder. The starch used in cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch, etc. Starch is insoluble in water, and when heated to 60 with water, it gelatinizes into a colloidal solution.

Thickening is to take advantage of this property of starch.

Mung bean starch. Mung bean starch is the best starch and is generally rarely used. It is made by soaking and grinding mung beans in water and then precipitating. The characteristics are: sticky feet, low water absorption, white and shiny color.

Potato starch. Potato starch is the starch commonly used in the family, which is made by grinding potatoes, kneading and precipitating. The characteristics are: sticky enough, delicate texture, white color, luster is better than mung bean starch, but poor water absorption.

Wheat starch. Wheat starch is made by wheat bran after washing gluten, precipitating or using flour. 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.

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.

In addition, there are corn starch, water chestnut starch, lotus root starch, water chestnut starch, etc.

Generally speaking, the corn flour used in the market is potato flour, and there is not much difference between the two. As for sweet potato flour, it is more delicate. Wheat flour is used when frying fish or something, and there is no big requirement for other differences.

Red starch is generally used to thicken, corn starch and potato starch are used to cook vegetables or mix things. Glutinous flour is probably used to make fried and steamed cakes, that is, to eat directly.

Starch is a polysaccharide whose main role is to provide energy.

There is no harm in providing energy, of course, out of obesity!