The modern food industry is not without the use of starch. This multifunctional substance is widely used in cooking, as well as in many other industries.
For cooking, it is important to consider how many grams in a tablespoon of starch.
Description and characteristic
Before you know how many grams are in a tablespoon of starch, it’s useful to find out what kind of product it is. It is a carbohydrate substance found in plant cells, fruits and grains. Available in daily diet foods.
It is the main source of carbohydrates and glucose required for the full functioning of the body. Participates in the work of metabolism, has the property of lowering cholesterol.
This substance is easily digested and absorbed by the body. It has a fairly high calorie content.
The appearance of this product is a white powder resembling flour. It has a crystalline structure. It absorbs cold water without dissolving, and in hot water it becomes a sticky substance.
To answer how many grams in a tablespoon of starch is also simple. A tablespoon contains 30 g of this product.
Receipt and types
But in order to correctly take into account how many grams in a tablespoon of starch, you will need information about how it is received.
This substance has the ability to concentrate in the cells of some plants, from which it is released during processing. It is made from crops such as corn, potatoes, wheat, rice, soy and some others.
Upon receipt of this product in a production way, the raw material is first finely ground, then repeatedly washed with the help of special devices. Then the starchy substance is separated from the residue, cleaned and washed again. Next, the starch goes through a drying process.
The leader among crops for the extraction of this substance is potato. This root crop contains the potassium needed by the body. By the way, potato starch also contains this useful trace element. In addition, you can cook it at home.
Corn starch tastes like this product. They replace potato if the use of the latter is undesirable. The substance obtained from corn grains is slightly higher in calories than others. Corn starch has a more delicate taste, often used for cooking dishes, such as milk jelly.
Wheat flour or grain is also a source of starch. It has a neutral taste and is more transparent compared to some other species. It is used for baking and confectionery to give texture and plasticity to the dough.
Another raw material for production is rice and rice flour. Such a substance also does not have a pronounced taste, therefore it is often used in the food industry. About 90% of starch can be obtained from the feedstock.
Application
Starch is used to prepare all kinds of dishes as a thickener, to give the dish the necessary texture, stability, consistency and moisture retention. It is added to sauces, pastries, dairy and meat products. For example, the preparation of jelly can not do without this wonderful product.
Cooking most often uses its potato, wheat, rice and corn species.
For cooking, information is often needed on how much starch is in a teaspoon. A teaspoon contains 10 g of this substance.
The described product is a universal material not only for the food industry, but also for cosmetology, pharmacology, etc. Thus, the medical industry uses it for the manufacture of tablets, pastes, ointments, in the treatment of skin diseases, gastrointestinal disorders and some other health problems.
For cosmetics, it is added to various skin and hair care products to regulate the sebaceous glands. Also, starch is used in the textile industry for decoration and improving the quality of fabrics, in paper - as a filling product.
In everyday life, in addition to cooking, it is used to add additional freshness and rigidity to linen, as well as to prepare an adhesive solution - paste.
Thus, starch is an integral part of many industries and households.