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Care occurrence, types, properties and use
Table of Contents
1. He'll take care of the introduction
As of today, it is not known that starch is part of a healthy and balanced human diet. It is thought that it should make up 80 to 90% of all the carbohydrates we consume. However, it should be remembered that the starch in its raw form is not digested by our digestive system. In order to allow its digestion, it must be subjected to heat treatment before consumption. Using the properties of starch requires cooking or baking the products containing it.2. Care chemical composition and physical properties
The starch is a plant polysaccharide. It is composed entirely of D-glucose molecules, connected to each other by α-glycoside bonds. However, the starch has two fractions that differ in structure. The first of these is amylose is a fraction with a low molecular weight. The structure resembles a simple, long, rigid chain made up of up to 1000 glucose particles. The glucose-amylose bonds are connected to it exclusively by α-1, 4-glycolic bonds. The amyloside forms about 10 35% of the total composition of the solution. The solution is exclusively made from water. The chemical formula is based on several chemical formulae, including:3. He's worried about the performance
Cereal, as mentioned above, is a polysaccharide of plant origin. Cereals are mainly used for flour, cereals, potatoes or animal feed. A large part of them is also used for the production of alcohol. The most popular cereals are maize, corn, oats, rice, sorghum and corn. They vary greatly in size, shape, and composition. They are the largest cereal crop in the world. They make up about 2%, 30% of the total quantity of cereal produced in the market today.4. Corn starch and wax starch properties and use
Corn starch is also called mazein. It is a yellow flesh with a consistency similar to that of starch powder. However, it has recently become famous for its so-called. One wax starch (corn wax). It is particularly popular among people who eat a gluten-free diet. Cornstarch is suitable for baking and condensing sauces. Its disadvantage is its low content of mineral ingredients and dietary fiber. However, recently it has become known as.5. Potato starch properties and uses
A large part of the starch in the diet of Poles comes from potatoes. They are the most popular vegetables in our country. It is estimated that their current average consumption is about. 100 kg/person/year. The main ingredient of potato is starch, its bulb content is 829% depending on the variety. Thanks to its high content of polysaccharide potato has become a very valuable product for the food industry.6. Modified trusteeship
Modified starch is one whose characteristics have been modified in order to improve or give new properties. Modifications in this case may involve changing one or more chemical or physical properties. Please note, however, that such interference is not to be confused with genetic modification these are two completely different issues. The intended changes in the properties of starches can be divided into physical, chemical and enzymatic modifications. modified starches are used in the food industry. They increase production efficiency, stabilize and emulsify the processed food.7. It shall respect technological characteristics and application
The main useful and technological characteristics of our starch are determined by the rheological properties of the various types of starch solutions. Starch potatoes are characterized by different glazing temperatures and varying degrees of viscosity. These two characteristics mainly reflect the usefulness of starches in the various branches of our food industry and not only. The following table shows the biological characteristic of the aqueous solutions of each of our salts.
