When the starch comes into contact with boiling water, it generates a viscous liquid.
The etymology of starch takes us to the Latin word faecŭla . The term is used to refer to a carbohydrate that is usually found in the cells of the roots , tubers and seeds of certain plants.
To understand what starch is, therefore, you must first focus on the idea of carbohydrate . Also called carbohydrates or carbohydrates , carbohydrates are organic substances that are composed of oxygen, hydrogen and carbon, the first two elements appearing in a ratio of two to one.
Characteristics of starch
Starch works as an energy reserve for vegetables. These are tiny grains that can be extracted and used to feed animals and humans.
It is interesting to note that starch cannot dissolve in alcohol or cold water. When boiled in water , it generates a viscous and thick whitish liquid .
If the starch comes into contact with iodine , on the other hand, it acquires a bluish hue. It should be remembered that iodine or iodine is a chemical element present in seawater and in nitrate from Chile, for example.
Differences with starch, flour and cornstarch
Many times confusion arises between starch , starch , cornstarch and flour . All of these products are used in the kitchen and have similar characteristics, although they are not exactly the same.
Soups can thicken thanks to the incorporation of starch.
As we explained above, starch is a carbohydrate present in numerous plants. Starch , according to the dictionary of the Royal Spanish Academy ( RAE ), is also a carbohydrate that acts as an energy reserve. What is the difference between both? When the carbohydrate is obtained from cereal grains, it is called starch; Otherwise, the usual thing is to talk about starch. Therefore starch and starch are differentiated by their origin.
Flour , on the other hand, is a powder that is produced by grinding seeds or, in some cases, legumes and tubers. While starch is a carbohydrate, flour also contains other compounds, such as gluten and water.
As for cornstarch , according to the RAE it is the name given to very finely ground corn flour. The term cornstarch can also be used, which is a trademark and includes different products (such as corn starch and various premixes).
What is starch used for?
Starch is often used in gastronomy to thicken preparations such as purees, stews and soups. It is also used to give a preparation greater consistency or smoothness; join components; make a batter or create a dough.
To avoid the formation of lumps, it is usual to first dissolve the starch in warm water (since, as we said, it is insoluble in cold water). The mixture is then added to the preparation in question, already hot.
In some cases, starch can be replaced by starch, flour or cornstarch. But it depends on the recipe: compared to starch, for example, starch thickens more quickly.
It is interesting to note that substances such as potato starch and cassava or tapioca starch lack gluten, which is why they can be ingested by celiacs . In any case, it is always recommended that those who suffer from celiac disease consult a doctor or nutritionist before incorporating any food into their diet.