Starch is a polymerization of glucose molecules, and it is the most prevalent form of carbohydrate storage in cells.

1.In cooking, starch mainly serves as a thickening agent.

2, cooking starch, mainly mung bean starch, tapioca starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, lozenge starch, lotus root starch, corn starch and so on. Starch is insoluble in water, in and water heated to about 60 ℃ (different types of starch, paste temperature is not the same), then paste into a colloid. Thickening is the use of this characteristic of starch.