Starch is a term that often appears in recipes, and it is often used for thickening. The raw flour used in Chinese mainland and Taiwan Province provinces is potato flour, while the raw flour used in Hongkong is corn flour.
In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, in addition to thickening the food to produce a smooth taste. Raw flour has a wide range of uses, which can be used as a seasoning for cooking, as well as bean jelly, and can also be used to spread pancakes. It is mainly used for sizing and thickening meat raw materials during processing.
brief introduction
Starch is a kind of high molecular carbohydrate, and it is a polysaccharide composed of a single type of sugar unit. The basic building block of starch is α-D-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.