Dry starch is a kind of white crystal powder extracted from crops, which is mainly used for cooking. Commonly used are corn starch and sweet potato starch. In fact, it is the starch we usually use.

Starch used for thickening, also known as dough powder, is a polysaccharide polymer condensed from multiple glucose molecules. Starch is insoluble in water, and when it is heated to about 60℃ with water (different types of starch have different gelatinization temperatures), it will gelatinize into colloid. Thickening is the use of this property of starch.

Extended data:

Mung bean starch: it is the best starch, and it is rarely used. It is made by soaking mung beans in water, grinding and precipitating. Features: sticky enough, small water absorption, white and shiny color.

Potato starch: it is a commonly used starch in the family at present. It is made by grinding potatoes, washing them and precipitating them. Features are: sticky enough, fine texture, white color, luster better than mung bean starch, but poor water absorption.

Wheat starch: it is made of flour or precipitated after washing out gluten from dough. The characteristics are: white color, but poor luster, not as good as potato powder, easy to precipitate after thickening.

Sweet potato starch: characterized by strong water absorption, but poor viscosity, dull, dark red with black color, made from fresh potatoes by grinding, rubbing and washing, and precipitation.

Cassava starch: Cassava starch is extracted, dehydrated and dried into powder. Cassava starch can be divided into raw starch and various modified starches, which are widely used in food industry and non-food industry. Modified starch can be customized according to the specific requirements put forward by users, so as to be suitable for special purposes.

References:

Starch-Baidu Encyclopedia