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Which of corn starch and potato starch is more suitable for cooking?

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Each has its own characteristics, because the yield of corn is high and easy to process. In the food industry, corn starch is used more

corn starch is more suitable for cooking

1. Corn starch

when making some fried soup, corn starch is often used to thicken the soup to make it thicker, so as to improve the taste. When making fried food, corn starch can also be used as the hanging paste of fried food

2. Potato starch

potato starch is a good thickener, which can be used to make sauce. It has high transparency, transparent color and good-looking. At the same time, marinating meat with potato starch can make meat products taste better and tender

extended data

other starches

1. Sweet potato starch

sweet potato starch can also be used for frying. Sweet potato starch has strong water absorption, the fried food is drier, there is no excess moisture, and the skin is more crisp

2. Wheat starch

wheat starch is generally used to make transparent pastries, such as the familiar crystal steamed dumplings. This kind of dessert is made of wheat starch. The skin is crystal clear and very beautiful


I. potato starch. Potato starch is a good thickener, which can be used to make sauce. It has high transparency, transparent color and good-looking. At the same time, marinating meat with potato starch can make meat products taste better and tender

2. Corn starch. When we make some fried vegetable soup, we often use corn starch to thicken the soup, so as to enhance the taste. When making fried food, corn starch can also be used as the hanging paste of fried food

corn starch is more suitable. Corn starch is the most commonly used starch. Corn starch tastes crispy after frying, so fried dishes that need crispy skin usually need to add corn starch to hang the paste. For example, sweet and sour Crispy Fish, use corn starch and pea starch to hang the paste. The potato powder made of potato starch is very smooth. It’s good to go to hot pot and casserole, but the sizing and thickening are not as easy to use as cassava starch and corn starch. In addition, it is prone to aging reaction and reduce the taste of dishes, so it is not used much in the cooking process

sweet and sour Crispy Fish

starch is a high molecular carbohydrate, which is polymerized by glucose molecules. Its basic constituent unit is α- D-glucopyranose, the molecular formula is (C6H10O5) n. Starch includes amylose and amylopectin. The former is a branchless spiral structure; The latter consists of 24 ~ 30 glucose residues α- 1,4-glycosidic bond is connected end to end, and it is at the branch chain α- 1,6-glycosidic bond

starch is a high molecular carbohydrate, which is a polysaccharide composed of a single type of sugar unit. The basic constituent unit of starch is α- D-Pyr

starch (2 sheets)

glucosamine. The covalent polymer formed by glucose removing water molecules and connecting them through glycosidic bonds is starch molecules. Starch belongs to polydextrose. The molecular formula of free glucose is expressed by C6H12O6, and the glucose unit after dehydration is C6H10O5. Therefore, starch molecule can be written as (C6H10O5) n, and 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 in DP

starch is produced by α- It is composed of 1,4 glycosidic bonds. Later, people divided starch into straight chain molecules and branched chain molecules. The straight chain molecule is d-hexacyclic glucose α- It is composed of 1,4-glycosidic bond, and the branching position of branched chain molecule is α- 1,6-sugar

glycoside bond, the rest are α- 1,4 glycosidic bond [1] & nbsp

amylose contains hundreds of glucose units and amylopectin contains thousands of glucose units. In natural starch, amylose accounts for 20% ~ 26%, which is soluble, and the rest is amylopectin. One end of amylose molecule is non reducing terminal group and the other end is reducing terminal group, while amylopectin molecule has one reducing terminal group and many non reducing terminal groups; When detected with iodine solution, amylose solution showed dark blue, and the amount of iodine absorbed was 19% ~ 20%. When amylopectin was in contact with iodine, it turned purple red, and the amount of iodine absorbed was 1%

adsorption properties

starch can adsorb many organic and inorganic compounds. Amylose and amylopectin have different adsorption properties due to their different molecular morphology. Amylose molecules have good molecular extensibility in solution. It is easy to associate with some polar organic compounds such as n-butanol and fatty acids through hydrogen bond to form crystalline complex and precipitate [1] & nbsp

solubility

the solubility of starch refers to the dissolved mass fraction of starch sample molecules after heating in water for 30 minutes at a certain temperature. Starch granules are insoluble in cold water. Damaged starch or chemically modified starch can be soluble in cold water, but the swelling starch after dissolution is irreversible. With the increase of temperature, the swelling degree and solubility of starch increased [1] & nbsp

gelatinization

heat the starch suspension, and the starch particles begin to absorb water and expand. After reaching a certain temperature, the starch particles suddenly expand rapidly and continue to heat up. The volume can reach dozens or even hundreds of times, and the suspension becomes a translucent viscous colloidal solution. This phenomenon is called starch gelatinization. The temperature at which starch gelatinization occurs is called gelatinization temperature. Even for the starch of the same variety, due to the difference of particle size, the gelatinization difficulty is different, and the required gelatinization temperature is not a fixed value [1]

retrogradation

gelatinized starch will gradually become turbid after being placed in a thin state for a certain time, and finally produce insoluble white precipitation. In the thick paste state, elastic colloid can be formed. This phenomenon is called the retrogradation of starch, also known as the aging or coagulation of starch [1] & nbsp

swelling capacity

when the starch milk is heated, the starch particles will expand. For different kinds of starch, its granule expansion ability is different. The starch milk sample is heated in a water bath at a certain temperature for 30 min, then centrifuged, the supernatant is poured out, and the precipitated particles are weighed. The ratio of the weight of precipitated particles after starch expansion to the weight of original dry starch is called expansion capacity [1] & nbsp

critical concentration

the critical concentration of starch refers to the dry basis weight left by 100 ml of water after the starch expands at 95 ℃. When the starch concentration exceeds the critical value, the starch will form a continuous phase of expanded particles, and all free water will be intercepted; Below the critical value, there will be free water. The concentration of starch paste used in industry is much higher than the critical concentration. The critical concentration of starch is the basis of the amount of starch required to prepare a certain viscosity paste

I hope I can help you solve your doubts

I think it’s potato starch, which I learned from actual cooking. As long as people who often cook must know, potato starch has the following advantages:

1. It has good viscosity. Generally, the paste will not fall off when it reaches the top

2. The temperature of water required for gelatinization is low, and cold water can be used; Easy to operate

3. It h
as strong water absorption ability and won’t let anyone take away the fresh taste of vegetables

4. The paste of potatoes has good transparency and can clearly see the dishes inside

5. The whole paste of potatoes tastes good and has the function of keeping fresh when cooking

potato starch

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