Types of starch

Types of starch

Starch for thickening
Various starches are polysaccharide polymers formed by the condensation of multiple glucose molecules. The starch used for cooking mainly includes mung bean starch, tapioca starch, sweet potato starch, potato starch, wheat starch, rhizome starch, root starch, corn starch, etc. Starch is insoluble in water, when heated to about 60℃ with water (starch types are different, the pasting temperature is not the same), it pastes 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 from mung beans that have been soaked up with water and ground, and then precipitated. It is characterized by sufficient viscosity, low water absorption, white and shiny color.

Potato starch
Potato starch is a commonly used starch at home, which is made by grinding potatoes, washing and precipitating. It is characterized by sufficient viscosity, fine texture, white color and better luster than mung bean starch, but poor water absorption.

Wheat starch
Wheat starch is made from wheat bran after washing gluten and precipitation or made from flour. Features: white color, but poor luster, quality is not as good as potato flour, thickening easily precipitated.

Sweet potato starch
Sweet potato starch is characterized by strong water absorption ability, but poor viscosity, no luster, dark red with black color, made from fresh potato grinded, kneaded and washed, and precipitated.

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

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