Breakfast restaurants will add baking soda or soda ash to thicken the porridge, which is sticky and cooks faster. If you use corn starch, mung bean starch or sweet potato starch to thicken the porridge, the porridge will also be very thick.

Starch Properties:

Also known as doughnut flour, it is a polysaccharide polymer formed by the condensation of multiple glucose molecules. Cooking starch, mainly mung bean starch, potato starch, wheat starch, diamond, lotus root starch and so on. Starch is insoluble in water, in and water heated to 60 ° C, then paste into a colloidal solution. Thickening is the use of starch this characteristic.

Starch mung bean starch is the best starch, generally rarely used. It is made of mung beans water up grinding, precipitation and become, it is characterized by viscous enough, small water absorption, color white and shiny.

Potato starch is the starch commonly used in the family, it is made from potato grinding, kneading, precipitation, characterized by sufficient viscosity, fine texture, white color, luster is better than mung bean starch, but poor water absorption.

Wheat starch is precipitated from wheat bran after washing gluten or made from flour, characterized by white color, but the luster is poor, the quality is not as good as potato starch, thickening is easy to precipitate.

Sweet potato starch is characterized by strong water-absorbing capacity, but the viscosity is poor, no luster, color dark red with black, by fresh potato grinding, kneading, precipitation.

In addition, there are corn starch, diamond, lotus root starch, water chestnut starch and so on.