First, dry starch is dry starch, which is sold on the street. The name starch generally appears in Chinese food. Starch used in different regions is also different. For example, the starch in Sichuan cuisine is sweet potato starch made of sweet potato, while in Shandong cuisine, corn starch is used as thickening starch. In Chinese food, some starch is usually used in cooking for thickening and sizing.

Second, wet starch? That is, add water to the dried eggs and thicken them (before cooking) to make egg soup. In order to make the eggs look good, put some wet starch in the soup first, and then pour the eggs.

Third, raw flour = starch, raw flour generally appears in Hong Kong and Taiwan recipes. It refers to an ingredient used for sizing and thickening. The raw flour used by Hong Kong people in cooking is generally corn flour, while people in Taiwan Province province generally like to use too white powder. The function of raw flour of Hong Kong and Taiwan cuisine is to increase the smooth taste of food and soften the meat quality. In addition, raw flour can also be used to make bean jelly and spread pancakes.

Extended data Starch is the polymerization of glucose molecules and the most common storage form of carbohydrates in cells. Starch, also called starch in catering industry, has the general formula of (C6H 10O5)n, and the stage of hydrolysis to disaccharide is maltose, with the chemical formula of C 12H22O 1 1. The monosaccharide (glucose) is obtained after complete hydrolysis, and the chemical formula is C6H 12O6? . Starch includes amylose and amylopectin.

The former is a spiral structure without branches; The latter consists of 24~30 glucose residues connected end to end by α- 1, 4- glycosidic bond, and the branch is α- 1, 6- glycosidic bond. Amylose is blue when exposed to iodine, while amylopectin is purple when exposed to iodine.

This is not a chemical reaction between starch and iodine, but the central hole of the starch spiral can just accommodate iodine molecules, and they form a blue-black compound through van der Waals force.

Experiments show that a single iodine molecule can't make starch blue. In fact, it is iodine molecular ion (I3) that makes starch blue. Starch is a nutrient stored in plants, stored in seeds and tubers, and the starch content in various plants is very high.

Starch can be considered as a high polymer of glucose. Starch can not only be eaten, but also be used to make dextrin, maltose, glucose, alcohol and so on. It is also used to prepare printing paste, sizing fabric, sizing paper and pressed tablets.

It can be extracted from starch-containing substances such as corn, sweet potato, wild acorn and pueraria lobata.

References:

Baidu encyclopedia-starch