Food and drinkMain course

Starch - what is it? Types and application of the product

A white tasteless powder that emits a creak during compression is starch. what This is what its functions in the human body are, we will consider in more detail in this article. With the mentioned product, we come across culinary and cosmetic recipes quite often, so it is difficult to overestimate its properties. In its origin, starch is divided into several types: the most common - potato, then - wheat, rice and sago. And there is corn starch - light, giving a turbid solution (therefore used for making milk jelly) and most rarely used - tapioca. All these species are important in the chain of digestion, 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 refers to carbohydrates. This is a natural polymer, which mainly consists of c-D-anhydroglucose residues. Starchy grains are divided into two types: amylopectins and amyloses. Due to this composition, starch is peculiar to become viscous or to create elastic films on contact with hot water. Starch, produced by their various raw materials, has different grain sizes, structure and strength of molecular bonds, despite the identical appearance. The most different is potato and cereal starches.

Potato starch: what is it?

As already mentioned, potato starch is most common in cooking and cosmetology. Moreover, he is 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 vitamins of the PP group. Due to its astringent, enveloping and softening properties, the powder in question is successfully used for the treatment of gastrointestinal tract: it envelops the walls of the stomach, relieving inflammation and reducing the negative effects of medicines. As for external use, the starch is used to reduce pain and itching with burns, skin diseases and dermatitis. Quite often it acts as one of the components of curative and preventive masks for the face and hair. With the internal intake of starch, there is a decrease in cholesterol and stabilization of blood pressure, and jellies based on it are the main dish in dietary nutrition.

Cereal starch: what is it?

In second place after the potatoes (in terms of starch content) are the crops. The most common are wheat, rice and corn. Other starchy foods are more susceptible to weather conditions, so they grow in places with a certain climate. Among them, we can name barley, rye, oats, buckwheat, sorghum and millet.

How to make starch in the home

Despite the low price and the constant presence of the mentioned product on the shelves, some people prefer to prepare the starch themselves. To do this, potato tubers will be needed, preferably late-ripening varieties (they have a higher content of this substance). Potatoes should be thoroughly rinsed and removed from the cuticle damage and eyes. Then the raw material is cut into strips and ground in a blender, juicer or on a fine grater. After placing 3-4 layers of gauze in a colander, strain through it the resulting gruel, and rinse the rest with a small amount of water over the same crockery. After 2-3 hours, the water, together with the particles that have floated up, must be drained, replacing the new one. It is important not to "disturb" the white sediment on the bottom. Repeat the replacement of water you need during the day every 2-3 hours. The more frequent the procedure, the clearer and better the starch will be. Dry the powder on trays, spreading a thin layer. It is important not to allow drafts or wind, otherwise the dried part can scatter. Ready powder is recommended to store in a glass, tightly closed container.

Similar articles

 

 

 

 

Trending Now

 

 

 

 

Newest

Copyright © 2018 en.unansea.com. Theme powered by WordPress.