What is Starch? What are the types? What Does It Do?

To prepare the most special tastes while cooking, you need to provide all the ingredients you need. From time to time, starch is also included in the list of ingredients that you will determine according to the measurements in the recipes you will apply.

The starch needed for baklavas in the festive rush, crispy cookies at tea time, and milk desserts has been specially compiled in this article with features you never knew existed.

Here are the answers to your questions about starch!

What is Starch?

• Starch is a type of carbohydrate found in granules in plants.
• Starch, which consists of a large amount of glucose, is released as a result of plant carbohydrate synthesis.
• Starch, a common raw material in the food industry, is white and colorless. This powdery substance, which has no odor and taste, has a strong enough structure to bind the pieces together.
• If you are wondering if the starch will spoil, avoid contact with water. Starch moistened in its package is suitable for spoilage.
• Starch differs in calories depending on the type. Since it contains carbohydrates, 1 teaspoon of starch corresponds to an average of 20 calories.
• The nutritional value of starch is rich in carbohydrates, sodium, fiber and protein.

How Is Starch Made?

In villages and some rural areas, starch is made by natural methods. Starch, which has undergone factory processes in recent years, has been ready for consumption since ancient times after the drying phase.

The following steps can be followed to prepare starch naturally:

• For wheat starch, firstly the wheat is washed.
• It is kept under the sun using large cauldrons.
• Wheat is chewed with special mallets.
• It is taken from the boilers and the water is filtered.
• After these processes, a water like ayran is obtained.
• This water is added to the bags and filtered.
• The liquid material that is laid on materials such as sheets is rested to dry in the sun.
• In the final stage, it is sieved through a sieve and becomes starch.

What are the Starch Types?

1) Wheat Starch

• Wheat starch obtained from wheat extracts is used in the preparation of bakery products.
• Wheat starch, which is one tone more yellow in color, is one of the products sought in baklava production.

2) Rice Starch

• Rice starch produced from rice has a white color structure.
• Gluten-free rice starch is very successful in giving consistency. It is preferred in the production of pudding and food.

3) Potato Starch

• Potato starch, which has a coarser grain structure than other starch types, has a wide range of uses from soup to bread making.
• Since it gives a different taste to the recipe it is used in, it is not preferred in pastries and sauces.

4) Corn Starch

• Corn starch, taken from the starch found in corn kernels, is white in color. It is frequently used among starch varieties.
• It is added to savory recipes, various sauces and cookie recipes.

What are the Benefits and Harms of Starch?

Now, under this title, we will provide you with information about the benefits of starch. Some starches contain gluten and are not recommended for people with gluten sensitivity. While starch has benefits, starch also has disadvantages.

Let’s examine starch from both angles and find out how beneficial and harmful it is!

Benefits of Starch

• Resistant starches give the energy needed for the rapid realization of stomach and intestinal activities. When sufficient energy is provided, fat burning begins.
• Resistant types of starch protect cardiovascular health. When blood circulation is provided in a healthy way, body functions are supported.
• Starches containing carbohydrates provide satiety. Starch, which is consumed like food and porridge, helps you keep the meals in balance as it will give you satiety for a long time.

Harms of Starch

• Because starch contains high glucose; It is a substance that diabetics should avoid.
• Starch, which has the task of storing more sugar than the body needs, can cause lubrication and weight gain when used indiscriminately.
• Since the amount of calories in bakery products made with starch is high, excessive consumption can cause cardiovascular disease.

What Does Starch Do – Why Is It Used In Recipes?

• Starch is a binder and thickener.
• Starch is sometimes used in bakery products. This situation has a separate explanation for each recipe.
• A crunchy texture is created when starch is used in recipes such as cookies. The cookie dispersing agent is the preferred starch.
• Starch, which is included in the recipe of popular tastes such as baklava; It is used to prevent the dough from sticking together.
• The recommended starch in milk desserts is added to give consistency. If you want to make a pudding with full consistency, you need to use starch.

What to Substitute for Starch?

• There is a very special substance that carries the role of starch and takes its place in recipes. This substance is “arrowroot powder” .
• If you have arrowroot powder on hand, you can choose it instead of starch.
• Arrowroot powder is also in a structure that gives consistency and provides crunchyness.

Starch Mask and Benefits for Skin

Starch is used not only in food but also in cosmetics. Starch, which is an economical and effective product of skin masks, is added to special mask recipes. If you want to make a mask with starch, which creates a peeling effect in the mask mixture to which it is added; Let’s offer you a tried-and-tested starch mask right away!

Materials:

• 1 tablespoon of rice starch
• 1 tablespoon of olive oil
• 1 tablespoon of lemon juice

Application:

• Create cream from the 3 ingredients mentioned in the list.
• Apply the resulting mask mixture to your make-up-free skin.
• Cleanse the starch mask, which has been waiting on your skin for 20 minutes, with cold water.
• You can get effective results when you try it once a week.

Benefits of Starch for Skin

• It allows the dead skin to be removed.
• It cleans the skin from oil.
• It prevents the formation of blackheads.
• It gives shine to your skin.
• It prevents the formation of stains.