Tapioca starch used for thickening water starch, also known as dough powder, is a sugar-containing polymer formed by the structural condensation reaction of several glucose molecules. Tapioca starch for cooking, the key to mung bean starch, starch, sweet potato tapioca starch, sweet potato flour, potato starch, wheat tapioca starch, prismatic tapioca starch, lotus root tapioca starch, cornstarch and so on. Tapioca starch does not dissolve water, and water heated to 60 ℃ up and down (starch type is not the same, the melting temperature is not the same), it is melted into a colloidal solution. Water starch thickening is the use of such characteristics of tapioca starch. Mung bean mung bean starch is the best tapioca starch, generally very little application. It is made from mung beans with soaking water up crushed, settled and become. Characteristics are: viscous enough, small water absorption capacity, color snow-white and glossy. Potato potato starch is a common tapioca starch at home at this stage, is the potato crushed, kneaded, settled and made. Characteristics are: viscous enough, detailed material, color snow white, gloss better than green bean starch, but poor water absorption capacity. Wheat wheat starch is the batter after washing out the noodles, settled and made or made from wheat flour. Characteristics are: color white, but the gloss is weak, the quality is not as good as potato starch, water starch thickening is very easy to sink. Sweet potato and sweet potato tapioca starch is characterized by strong water absorption, but weak viscosity, dull, dark red with black color, crushed by fresh potatoes, kneaded and washed, settled and made. In addition, there are cornstarch, angular tapioca starch, lotus root tapioca starch, water chestnut tapioca starch and so on. Tapioca starch, is the tapioca through the tapioca starch obtained after dehydration and dry agitation into powder. There are two types of starch: original tapioca starch and various kinds of modified starch, which are widely used in food industry and non-food industry. Modified starches can be customized according to the actual specifications specified by the customer to suit the unique main purpose. What is the color of starch for stir-frying: Starch is milky white. No taste: Starch has no odor and is suitable for products that require a refined taste, such as food and skin care products. Flat taste: Starch has no taste and no aftertaste (such as bud rice), so it is more suitable for commodities that need to be refined and seasoned, such as milk pudding, birthday cake, and pie filling, compared to general tapioca starch. Bright batter: After starch steaming, the resulting batter is bright and translucent, which is suitable for use with melanin tones. This characteristic is also important for starch to be used in the gluing of high-end paper types. Viscosity: Tapioca starch has a high peak viscosity because of the 80:20 ratio of branched to straight-chain starch. This property is suitable for many major applications. In addition, the starch can be modified with materials that remove the viscosity to create a loose structure, which is critical in many food production processes. High refrigeration-unfreezing reliability: Tapioca-based cassava starch batters exhibit mainly low relative macrotransferability, thus avoiding moisture loss in refrigeration-unfreezing cycle systems. This characteristic can be further improved with modified materials. Water starch thickening Water starch thickening is one of the basic skills of cooking because it has a great impact on the quality of the dish if it is not moderate. Most of the water starch thickening is used in cooking techniques such as stir-frying, sliding and stir-frying. The mutual characteristic of this kind of cooking method is: the stove fire quick learning. The dishes cooked in this way are basically without soup. However, because of the addition of some seasonings and raw materials during cooking and the amount of their own water, the dishes seem to increase the juice, according to the water starch thickening, so that the thick pulp consistency of the liquid juice is increased and attached to the surface of the raw materials, and thus achieve the dishes glossy, smooth, tender, delicate and delicious flavor. The use of water starch thickening method water starch thickening is generally used in two ways . One is tapioca starch juice with seasoning, also known as "on the juice", mostly used in the fire point of strong, faster simmered, popping and other ways of cooking dishes. The other is simple tapioca starch sauce, also known as "starch and flour", mostly used for general cooking. Pouring sauce is also a kind of water starch thickening, also known as thin gravy, sulfur glaze gravy, mostly used for simmering, grilling, steak and soups. According to the cooking method and the characteristics of the dishes, there are roughly the following types of material juice use: package gravy is generally used to oil explosion way cooking dishes. Powder sauce is the thickest, the purpose is to make the sauce decoration all wrapped up to the raw materials, such as Kung Pao chicken, fried cashews, etc., all with the package of gravy, eat the dishes, the bottom of the plate and the bottom of the bowl basically did not stay in the marinade. Pea starch Pea starch paste is generally used to stir-fry, slippery, stewed, braised way cooking dishes. Powder sauce is thinner than thickened gravy, the purpose is to make the sauce of the dish thicker, so that the soup is combined with a smooth texture, such as: sweet and sour pork, sweet and sour carp, and so on. Streaming starch sauce is thinner, generally used for medium-sized or overall dishes, its effect is to enhance the flavor and gloss of the dish. Generally in the dishes after the plate, and then the pot of marinade with warm water starch thickening, and then poured on the dishes, part of the dip in the dish, part of the sulfur glaze situation, eat the plate can be left part of the liquid juice. Milk soup gravy is the thinnest of the sauce, also known as thin gravy. Generally used in braised dishes, such as: spicy tofu, fresh shrimp five spice beef jerky. The purpose is to make the dish juice thicker to achieve the color delicious fresh provisions. Water starch thickening, that is, when the dish is close to maturity, will be adjusted evenly tapioca starch juice poured on the dish or in the juice, so that the dish juice viscous, and adhering or part of the adhesion to the dish above the whole process. Yuan Mu in the "with the garden food list - with fiber instructions" said: "commonly known as soybean flour for fiber, that is, pulling the ship fiber. It must be made clear. Because of the treatment of meat to be a group and can not be combined, to be made into a soup and can not be greasy, so the powder to pull together. When steaming and frying, consider the meat sticking to the pot, will be scorched old, so use the powder to hold it. This fiber meaning." Gravy is made from the sound of fiber, so nowadays it is commonly known as "water starch thickening". Because the dishes are not the same taste regulations, water starch thickening key has the following effects: 1. Enhance the consistency of the sauce. In the process of heating the dishes, the liquid juice in the raw materials will be lost, and the addition of tonic soup and liquid seasoning will be combined to produce the marinade. Generally, the marinade in roasted dishes is thinner and does not easily adhere to the surface of the raw materials, resulting in a feeling of "no flavor" after the dish is made. Because of the melting of tapioca starch, with a translucent colloidal solution gloss, can be more unique dishes and seasoning color to reflect out, so that the color of the dishes is more bright and beautiful generous. 4. dishes after thickening the water starch can make the sauce become viscous, can alleviate the release of heat inside the raw materials, so that the dishes have thermal insulation and heat preservation, increasing the cooling time of the dishes, and is beneficial to the customer into the hot dishes style