You can use cornstarch, lotus root flour or water chestnut flour to thicken the sauce instead of starch.

Starch is mainly made from beans and other foods with a high starch content. If used in cooking, it needs to be blended with water and poured into the dish before it is started, to serve the purpose of making the dish sticky. There is a reason why people use starch in cooking. The human sense of taste is related to the physical state and chemical composition of the food, and the physical state such as humidity, viscosity, temperature, tenderness and other factors will affect the flavor of the food.

The food produced by the contact with the human tongue when the cold, heat and contact time is different and produce a different flavor. For example, the oil burst belly this dish, eat while hot flavor is fragrant, crispy, tender, thick, increased viscosity, so that the dish on the tongue for a longer period of time, the dish and the tongue to increase the contact surface, and then feel the flavor and thick and long.

Chemical properties

Many of the chemical properties of starch are similar to glucose, but because it is a polymer of glucose, but also has its own unique properties, the production of starch chemical properties of starch applied to change the starch molecules can be obtained from the two main categories of important starch deep processing products.

The first category is the hydrolysis of starch products, it is the use of starch hydrolysis of starch molecules degradation of different DP products. Starch is hydrolyzed by α-1,4 glycosidic bond and α-1,6 glycosidic bond under the action of catalysts such as acid or enzyme, which can produce dextrin, oligosaccharides, maltose, glucose, and many other products.

The second major category of products is modified starch, which is generated by utilizing the chemical reaction between starch and certain chemical reagents. The C2, C3 and C6 alcohol hydroxyl groups in the glucose residues in the starch molecule can be oxidized, esterified, etherified, alkylated, crosslinked and other chemical reactions under certain conditions to generate a variety of starch derivatives.