Starch can be eaten raw, but it is generally not eaten raw, because it has no taste, and is generally used as an auxiliary material for cooking. The basic building block of starch is α-D- glucopyranose, and the * * * valence polymer formed by removing water molecules from glucose is starch molecule.

Starch is polyglucose. The molecular formula of free glucose is C6H 12O6, and the unit of dehydrated glucose is C6H 10O5. So the starch molecule can be written as (C6H 10O5)n, where n is an indefinite number. The number of structural monomers (dehydrated glucose units) that make up starch molecules is called the degree of polymerization, which is expressed by DP.

Extended data

Starch action:

1, corn starch has strong hygroscopicity. Unique skill: hanging paste and sizing. Corn starch is the most widely used starch in cooking. After frying, it tastes crisp. Therefore, corn starch can be added to all dishes that need to be fried and crispy.

2. Potato starch is sticky. Unique skills: curing meat, making sauce and thickening. Potato starch has enough viscosity, fine texture and low gelatinization temperature, which can reduce the loss of nutrition and flavor caused by high temperature and ensure the original flavor of ingredients to the greatest extent when used for thickening.

People's Network-Every starch has its own unique skill (gourmet expert)

Baidu encyclopedia-starch