The white tasteless powder that squeaks during compression is starch. what
it is what its functions are in the human body, we will consider in this article in more detail. We encounter the mentioned product in culinary and cosmetic recipes quite often, therefore it is difficult to overestimate its properties. By its origin, starch is divided into several types: the most common - potato, then - wheat, rice and saga. And there is also corn starch - light, giving a cloudy solution (therefore it is used for the
preparation of milk jelly) and the most rarely used is tapioca. All of these species are important in the digestive chain, as they are the main supplier of carbohydrates, which, in turn, are converted into energy.
Starch: what is it?
By its chemical composition, starch belongs to carbohydrates. This is a natural polymer, which mainly consists of ss-D-anhydroglucose residues. Starch grains are divided into two types: amylopectins and amyloses. Due to this composition, starch tends to become viscous or to create elastic films in contact with hot water. The starch produced by their various raw materials has different grain sizes, structure and bond strength of the molecules, despite the identical appearance. The most different among themselves are potato and cereal starches.
Potato starch: what is it?
As already mentioned, potato starch is most common in cooking and cosmetology. Moreover, it is quite in demand in pharmacology, being the basis of ointments, tablets, powders and other drugs. This product is obtained from the tubers themselves. It is rich in dietary fiber, carbohydrates, proteins, phosphorus, calcium and vitamins of the PP group. Due to its astringent, enveloping and softening properties, the powder in question is successfully used for the treatment of the gastrointestinal tract: it envelops the walls of the stomach, relieving inflammation and reducing the negative effects of medications. As for external use, starch is used to reduce pain and itching in case of burns, skin diseases and dermatitis. Quite often, it acts as one of the components of therapeutic and prophylactic face and hair masks. With internal intake of starch, a decrease in cholesterol and stabilization of blood pressure are observed, and jelly based on it is the main course for dietary nutrition.
Cereal starch: what is it?
In second place after potatoes (starch content) are cereals. The most common are wheat, rice and corn. Other starchy foods are more susceptible to weather conditions, and therefore grow in places with a specific climate. Among them are barley, rye, oats, buckwheat, sorghum and millet.
How to make starch at home
Despite the low price and constant availability of the product on the shelves, some people prefer to cook starch on their own. To do this, you will need potato tubers, preferably late-ripening varieties (they have a higher content of this substance). Rinse the potatoes thoroughly and remove damage and eyes from the skin. Then the raw materials are cut into strips and crushed in a blender, juicer or fine grater. Putting 3-4 layers of gauze in a colander, filter the resulting slurry through it, and rinse the rest with a small amount of water over the same dishes. After 2-3 hours, the water along with the floating particles should be drained, replacing with a new one. It is important not to “disturb” the white sediment at the bottom. Repeat the water change during the day every 2-3 hours. The more often the procedure occurs, the starch will be cleaner and better. Dry the powder on trays, spreading in a thin layer. It is important to prevent drafts or wind, otherwise the dried part may fly apart. Ready powder is recommended to be stored in a glass, tightly closed container.