2. STARCH- is German word which means “strong, stiff,
strengthen, stiffer”.
History
- Before starch were formed through grinding of stones.
- The Romans used starch as a cosmetic creams. They use
it for hair treatment.
- In Egypt an extracted wheat starch paste is being used as
a glue.
- Persians and Indians was already been using starch for
their dishes.
3. STARCH-Starch is the main energy store for green plants and
starch is the most important carbohydrate that humans eat.
Starch or amylum is a polymeric carbohydrate consisting of numerous
glucose units joined by glycosidic bonds called polymers. This
polysaccharide is produced by most green plants as energy storage
4. CHARACTERISTIC OF STARCH
Pure starch is a white, tasteless and
odorless powder that is insoluble in
cold water or alcohol. It consists of two
types of molecules: the linear and helical
amylose and the branched amylopectin.
Depending on the plant, starch generally
contains 20 to 25% amylose and 75 to 80%
amylopectin by weight.
- The primary functions of Amylose, Amylopectin, Cellulose and
Glycogen are energy storage and food reserved.
- Starchy foods are our main source of carbohydrate and have an important role in a
healthy diet.
- It is regularly eaten in the form of wheat, rice, potatoes, and other
staple foods cultivated throughout the world. Alongside fiber and sugar, starch is
one of the three main categories of carbohydrates.
5. DIFFERENCE OF STARCH AND FLOUR
STARCH FLOUR
- is a simple carbohydrate - is the powder that
result of crushing r
aw grains.
- contains empty calories - contains some protein
and minerals.
-is better for deep frying since it makes a crispier breading.
29. Semolina is actually just a type of flour made from durum wheat.
Often referred to as “pasta or macaroni flour”.
Durum wheat, also called pasta wheat or macaroni wheat, is a tetraploid
species of wheat. It is the second most cultivated species of wheat after
common wheat, although it represents only 5% to 8% of global wheat
production.
