Water starch is generally corn starch, mung bean starch, potato starch, sweet potato starch. Water starch is dry starch to add water, and together called water starch.

Frying things is usually patted dry starch, or use egg liquid with dry starch. The starch used for thickening, also known as dough powder, is a polysaccharide polymer formed by condensing multiple glucose molecules.

Water Starch Notes:

Water starch should be used with cold water, with hot water instantly are paste. Starch is not soluble in cold water. But and water *** with heating to the boiling point, it will form a paste slurry. Commonly known as paste. This is also called the pasting of starch with gelatinous cats.

This gelatinous drill sex in cold water produces gelatinization, starch products fans, vermicelli is the use of starch made of this property. Cooking in the thickening, is also the use of starch paste effect, so that the dish package juice uniform.

When the starch is diluted, the initial formation of variable starch. Then it forms dextrin, which is soluble in water. Starch can also produce dextrin at high temperatures, which is yellow in color.