Features, useful properties and chemical composition of starch

Whatever dieters and admirers of healthy diets claim, and starch is an important component in a person's diet. It is considered an important source of people's energy. But, according to doctors, the use of this component can cause metabolic disorders. Therefore it is important to know the composition of starch, as well as the rules for its use.

Description

It is a white, friable substance, sometimes yellowish. The powder has no smell and taste. The component does not dissolve in cold water, but when it interacts with it, it releases colloidal particles, the concentration of which forms a viscous, thick mass. If the starch is rubbed with fingers or squeezed in the palm of your hand, then a creak appears. The sound is obtained because of the friction between the grains of each other. They do not collapse even under such influence.

Starch is found in various plants:

• Bananas;
• Peas;
• mango;
• Beans;
• Tubers and roots.

The composition of starch affects its caloric value - 313 kcal per 100 g. This indicator is excellent for active and strong people who constantly spend a lot of energy. In this case, the product will be useful for the body.

Kinds

Starch happens:

• Potato;
• Corn;
• Wheat;
• Rice;
• Soybean;
• Tapiocaque.

Wheat starch is used for baking bread. It has the property of absorbing water during kneading. During the baking process the substance is gelatinized, participating in the formation of the bread crumb. When the product is stored, the paste grows old, which makes the bread hard.

Rice starch is ideal for making sauces, desserts, syrups. Tapioca created from cassava tubers. The paste will be more viscous than the corn product. Apply it to make soups, gravy.

Starch refers to complex carbohydrates, which are divided into natural (vegetables, fruits, legumes) and refined (flour and products from it). The second type of products is considered harmful.

What does potato starch consist of?

The composition of the starch is varied. It contains many simple sugars, collected in long chains. This is the composition and structure of starch. Unit 1 of the chain is glucose, which in the body is the source of energy. The composition of potato starch is as follows:

• Microelements - phosphorus, calcium, potassium.

Composition of corn starch

To check the quality of the product, GOST 32159-2013 is used. In stores, you must buy goods made on the basis of this document.

According to it, the composition of corn starch is as follows:

• Water - 14-16%;
• Acidity - 20-25 cubic meters. cm;
• Protein - 0.8-1%;
• SO2 - 50 mg / kg.

The admixture of other starches should not be. The composition of starch of this species includes a little selenium, manganese, magnesium, sodium, zinc.

Options for obtaining

The chemical composition of the starch may differ depending on the feedstock. After all, it can be potato, corn, rice, wheat, sorghum. Each product is characterized by its properties and the availability of additional components.

If the product is obtained from grains, the mass is soaked and grinded to remove embryos from the seeds. The residue is secondarily ground, and then the substances are separated from it and dried. As a result, it may contain mineral components and vitamins. This procedure is carried out with potatoes, but instead of eliminating the embryos, the juice and skin are removed.

Usually the creation of starch is based on the processing of potatoes. Tubers contain about 25% of this substance. And in cereals it is present in the range of 65-80%. Potatoes are used more often, because of its grinding, the equipment does not break quickly as compared to grinding grain.

Using

The product is used in the food industry. From it prepare jelly, sauces, creams, sausages, pastries. In most sausages, there is exactly starch, which is added to obtain a dense consistency. Usually it serves as the thickener of the product and the binding of the liquid in it. For example, to get jelly or mayonnaise. For this, modified starch is used.

This carbohydrate is also used in other areas:

1. In pharmacology it is used as a filler in preparations having the form of tablets. It is added to baby powders, ointments. With it are prepared syrups, potions, sorbitols and glucose.
2. In medicine, it is used for intoxication, gastritis, ulcers. Starch perfectly protects the mucous membrane of the stomach and intestines. The product eliminates spurs on the heels, removes skin irritation, intertrigo.
3. Cosmetology prepares masks and creams from the product. Such formulations have a nourishing and softening effect. Means do not cause allergies, are used for all skin types.
4. In the pulp and textile industry. The product is needed for processing paper and is considered to be its filler. The composition of starch and cellulose allows using them in different areas. In the textile sector is used for processing materials.

Benefit and harm

It is important to know the composition and properties of starch. The product is saturated with energy. It is because of its presence in grains, cereals, bread, pastries and cereals are nutritious. Starch with a high content of amylose is the so-called intestinal massager. It is worse than the product that contains amylopectin, therefore it forms a lump in the intestines that stimulates its work, which improves digestion. A useful property of the product is the ability to restore the body after changing the blood sugar level in diabetes.

But starch has harmful properties. With him, a person quickly gaining weight because of the content of a large number of calories. The product is perfect for people who move a lot. Otherwise, he has no contraindications.

Daily rate

Starch under the influence of acid undergoes hydrolysis, after which it turns into glucose. It will be the main source of energy in the body. Therefore, for good health, a person needs to consume a certain amount of starch.

It is enough to eat porridge, bakery and pasta, beans, potatoes and corn. In the food should be added at least a little bit of bran. The daily rate is 330-450 grams.

Since starch is considered a complex carbohydrate, it is used in the event that there is no possibility of frequent food. The product is transformed because of gastric juice, secreting the glucose needed for the body. The need for the product decreases with liver diseases, small physical exertion, and also at work, which requires a rapid supply of energy.

Lack and excess

It is necessary to use the product in moderation, so as not to harm the body. If there is a shortage, a person suffers:

• Weakness;
• Fast fatigue;
• Frequent depressions;
• A decrease in immunity;
• Decreased sexual desire.

But there is an excess of starch. Then the following signs are observed:

• headache;
• Heavy weight;
• Decreased immunity;
• irritability;
• Problems in the small intestine;
• Constipation.

Selection

When buying, pay attention to the date of manufacture, the integrity of the package, the lack of lumps. The product should not have any hardening. The presence of white powder is important. With grinding, a characteristic creak is formed. The product is stored up to 5 years in a sealed container.

Corn starch is very suitable for preparation of cream and biscuit test. The appearance is similar to the highest quality flour. Kissels are made from potato starch. The product is used for baking cottage cheese and fruit cakes. It has a snow-white color.

Preparation

You can cook starch at home. This requires small, frozen and injured potatoes. It must be washed, cleaned. Decayed and heavily dirty areas must be eliminated. Then the potatoes are rubbed on a grater, passed through a meat grinder. But you can crush it.

In a wide basin or pan, pour cold water. Mass should be gradually put into a sieve and immersed in a container, rubbing the gruel, wash the starch, pour water on top. The mash should be squeezed.

From the pelvis you need to drain the clear water so that you do not stir the starch on the bottom. Then it is poured in cold water, stirred and allowed to settle. Water is drained, and the starch is transferred to paper or a towel for drying. Then the product is sifted and stored in a dry place.