All fried things are made with starch, because fried things made from flour are not delicious.

Starch is a high polymer of glucose, colorless and odorless, and becomes a transparent liquid when heated. Although it is colorless and odorless, it plays an important role in cooking and seasoning. It is inseparable from starch in sauces and thickening. Other cooking techniques, such as battering, sizing, and powdering, also play an important role.

The current development situation of my country's edible starch industry is good. Enterprises in this industry are gradually developing toward industrialization and scale. With the continuous expansion of the market demand for the operation of my country's edible starch industry and the growth of exports, my country's edible starch industry Operation ushered in a new development opportunity.

Starch can be regarded as a high polymer of glucose. In addition to being edible, starch is also used industrially to make dextrin, maltose, glucose, alcohol, etc. It is also used to prepare printing paste, sizing textiles, gluing paper, and pressing pharmaceutical tablets. It can be extracted from starchy substances such as corn, sweet potatoes, wild acorns and kudzu.

There are two types of starch: amylose and amylopectin. Amylose contains hundreds of glucose units, and amylopectin contains several thousand glucose units. In natural starch, amylose accounts for 20% to 26%, which is soluble, and the rest is amylopectin. When tested with iodine solution, amylose solution appears blue, while amylopectin turns reddish-brown when in contact with iodine.