2, it is a common material for cooking. Generally speaking, it is thickened with starch. This dish you are talking about has chicken soup and humidified starch added to make it more tasty (chicken soup is used as broth here), and humidified starch makes the soup thicker.
3. Provide energy for human body.
4. Hydrogen production.
5. Excellent thickener for sauce
As a good thickener, potato starch is widely used in sauces, and the application of potato can reduce the production cost of sauces. In addition, because the structure of potato starch is relatively stable and can be preserved for a long time, the sauce has a shiny appearance and a very delicate taste.
6. Potato starch is often used in candy industry.
In this process, it mainly participates in the formation of sugar structure in the form of filler. Starch soft candy can be produced by using the coagulation characteristics of potato starch. In addition, in burnt candy or sandy soft candy, the addition of starch can increase the volume and chewiness of candy.
Extended data
Types of starch
Starch used for thickening, also known as dough powder, is a polysaccharide polymer condensed from multiple glucose molecules; Cooking starch mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch and so on. Starch is insoluble in water, and when heated to 60℃ with water, it is gelatinized into colloidal solution. Thickening is to use this characteristic of starch.
1, mung bean starch
Mung bean starch is the best starch and seldom used. It is made by soaking mung beans in water, grinding and precipitating. Features: enough viscosity, small water absorption, white and shiny color.
2. Potato starch
At present, potato starch is widely used in families. It is made by grinding, washing and precipitating potatoes. The characteristics are: enough viscosity, fine texture, white color, luster better than mung bean starch, but poor water absorption.
3. Wheat starch
Wheat starch is precipitated from wheat bran after washing gluten, or made of flour. The characteristics are: white color, but poor luster, not as good as potato powder, easy to precipitate after thickening.
4. Sweet potato starch
Sweet potato starch is characterized by strong water absorption, but poor viscosity and dark red and black color. It is made of fresh potatoes through grinding, scrubbing and precipitation.
In addition, there are corn starch, water chestnut starch, lotus root starch and water chestnut starch.
Baidu encyclopedia-starch