fbpx

Types of Starch used in Baking

Let’s get back to those golden days when you used to sit by your grandma’s side and watch keenly how she used to play small tricks to make your food or dessert much better. Starches have always been used while baking or cooking in order to give any specific recipe a thick texture.

With the passing time, bakers or chefs started learning how to make sauces with the starch, how to give a crispy surface to your particular product and much more.

So to help you out with: what is starch and which one is the best choice for you. We have jotted down the list of commonly used starch in the kitchen. Have a look.

What is Starch?

The carbohydrate found in many plants and is consumed by humans in a large part is STARCH. The starch is consumed in the form of or you can say the sources are potato, wheat, corn, and tapioca. It can also be defined as a polysaccharide with an abundance of glucose molecules.

It can be used in the original form or as one of its derivatives. And not only in the food industry but starch is used in manufacturing as well.

 

Starch is used to give a crispy surface to any particular product.

Food starch is used to stabilize or thicken your products such as soups, puddings, pie fillings, salad dressings etc. some modified versions of starch are also used in foods but have low pH or they cannot be heated.

Application

Starch can be used as a substitute for fat and when used in food, it aids with viscosity, texture, binding, adhesion, gel formation, and moisture retention. Well, the main use of starch in the food industry is to thicken the goods but can also work as an emulsifier, glazing agent, and stabilizer. Given below are two categories of starch used:

Naïve Starch:

This one is the original form of a starch powder which is extracted from the plants. You can identify a pure starch like this: it will be a white odorless powder which has no taste and is insoluble in cold water or alcohol. This starch is usually used to thicken and make your desserts, custard, instant foods, and sauces more stable.

Modified Starch:

This is the native starch that is simply modified chemically, physically, or enzymatically. The reason why the starch is modified is to improve or diminish certain qualities of starch for gelling, encapsulating or thickening.

Now, let’s check out what the types of starch are and how they are helpful in enhancing your baking experience.

Types of Starch

Cornstarch

This translucent powder is an all-rounder thickener with a strong flavor. This type of flour makes glossy sauces but bit cloudy. While adding this starch makes sure that water should be boiling. Avoid long cooking after adding it otherwise, it will break it down like stirring does while reheating.

To make your glossy sauces a bit cloudy, use cornstarch.

Image Credits: https://www.alibaba.com

To avoid lumps, you can make a slurry by adding an equal amount of water before stirring. Cornstarch doesn’t work well with acidic foods and if you want to go with freezing.

The best way to use the starch is to take it off the heat before the acids are stirred in. Adding 1 teaspoon of the starch will thicken around ½ cup of sauce.

Tapioca Starch

In comparison to cornstarch, this one thickens well at low temperatures. And if you ever end up with a wrong thickness of the sauce, seek help from the tapioca starch and it’ll definitely work as a savior at the last minute. The starch freezes well.

You can add it to the hot liquids at the last moment since the starch breaks down at heat faster than potato starch and even a lot faster than the cornstarch. It won’t give any flavor and gives you a clear but rather glossy sauce.

Potato Starch

Here comes the powerful thickener with superb qualities. But not to forget that its thickening power is equally weakened by boiling. Make sure you add the starch at the end of cooking to avoid boiling.

Use potato starch to make the best thickener for your sauces.

Never ever think of using cornstarch as the substitute for Chinese recipes as there the coating is also the thickener for the sauce. That way you might end up with far too much sauce. Potato starch is mainly recommended for baking as it goes very well with higher temperatures.

Arrowroot

The starch has a neutral flavor and is much better than cornstarch when it comes to thickening the acidic foods. Arrowroot freezes well and as compared to cornstarch, it is more resistant to breaking down from heat.

You can blindly use arrowroot for the fragile sauces as it thickens well below the boiling point. And you’ll end up with a clear and less glossy sauce.

Not to forget that arrowroot is quite expensive and not worthy of attention for the home use. One can use this starch in dairy-based sauces because it makes them slimy. Use it with cold water to turn into a slurry before you add it to hot liquids.

Sago

The interesting thing about the starch is that is made from the inner pulp of the palm. Well, you need to cook for quite long to create the thickening power of the starch but is somewhat heat stable.

Sago is considered one of the starches, which is heat stable.

For your information, there’s another sago starch made from the inner pulp of cycad which is hardly ever used in commerce.

Sweet Potato Starch

It is one of the starches which is hardly ever used for thickening as it is typically used as a coating to give a crisp surface to meats and vegetables.

Asian markets generally sell it in the form of powder and granules. The starch is even made into noodles.

0 Points


30 thoughts on “Types of Starch used in Baking”

  1. We are a bunch of volunteers and opening a brand new scheme
    in our community. Your site provided us with valuable info to work on. You’ve done an impressive task and our entire community shall be grateful to you.

  2. Hi colleagues, fastidious article and nice arguments commented at this place, I am
    really enjoying by these.

  3. natalielise says:

    Truly no matter if someone doesn’t be aware of after that its
    up to other visitors that they will assist, so here it happens.
    plenty of fish natalielise

  4. smore.com says:

    I do not know if it’s just me or if everybody else experiencing problems with
    your site. It appears like some of the text on your posts are running off the screen. Can someone else please comment
    and let me know if this is happening to them too? This might be a problem
    with my web browser because I’ve had this happen previously.
    Appreciate it plenty of fish natalielise

  5. Usually I don’t read post on blogs, however I would like
    to say that this write-up very forced me to
    take a look at and do it! Your writing taste has been surprised me.
    Thanks, very great article.

  6. We are a group of volunteers and starting a new scheme in our
    community. Your site offered us with helpful info to work on.
    You have performed a formidable process and our whole community will probably be grateful
    to you.

  7. pof says:

    Good post. I learn something totally new and challenging on sites I stumbleupon every day.
    It’s always helpful to read through content from other writers and use a little something from their sites.

  8. Currently it sounds like Expression Engine is the top blogging platform
    available right now. (from what I’ve read) Is that what you’re using on your blog?
    natalielise plenty of fish

  9. Currently it appears like WordPress is the best blogging
    platform out there right now. (from what I’ve
    read) Is that what you’re using on your blog?

  10. Excellent blog! Do you have any suggestions for aspiring writers?
    I’m planning to start my own site soon but I’m a little lost on everything.
    Would you recommend starting with a free platform like WordPress or go for
    a paid option? There are so many choices out
    there that I’m totally confused .. Any tips? Thank you!

  11. When I initially commented I seem to have clicked on the -Notify me when new
    comments are added- checkbox and now whenever a comment is added I receive 4
    emails with the exact same comment. Perhaps there is a means you are able
    to remove me from that service? Thanks! plenty of fish natalielise

  12. Free Sex Cam says:

    Would you like to see and talk to sexy girls for free? If so, then visit http://taraa.xyz/fl5

  13. There’s definately a great deal to find out about this topic.
    I really like all of the points you made.

  14. Thanks a bunch for sharing this with all folks you
    really realize what you’re talking about! Bookmarked. Kindly additionally consult with my site =).
    We can have a hyperlink change agreement between us

  15. The other day, while I was at work, my sister stole my iphone
    and tested to see if it can survive a forty foot drop, just so she
    can be a youtube sensation. My iPad is now broken and she has 83
    views. I know this is totally off topic but I had to share it with
    someone!

  16. Thanks for sharing your thoughts on descargar facebook.
    Regards

  17. Hi! I could have sworn I’ve visited this web site before but after
    looking at some of the articles I realized it’s new to me.
    Regardless, I’m certainly delighted I discovered it and I’ll be book-marking it
    and checking back often!

  18. Really no matter if someone doesn’t understand after that its up to other visitors that they will help,
    so here it takes place.

  19. whoah this weblog is fantastic i love reading your posts. Stay up the good work!

    You recognize, many people are hunting round for this information, you can aid them greatly.

  20. Hi there, every time i used to check website posts here in the early hours in the daylight, because
    i like to gain knowledge of more and more.

  21. I think that is among the so much significant info for me.
    And i am happy studying your article. However want to remark on some normal issues,
    The website taste is wonderful, the articles is actually great : D.
    Good task, cheers

  22. I visited several blogs but the audio quality for audio songs
    present at this web page is in fact wonderful.

  23. I’m amazed, I must say. Seldom do I come across a blog
    that’s both equally educative and entertaining, and
    let me tell you, you have hit the nail on the head.

    The problem is an issue that not enough people are speaking intelligently about.

    I am very happy that I stumbled across this during my
    hunt for something concerning this.

  24. Greetings! Very useful advice in this particular post! It’s the little changes which will make the largest changes.
    Thanks for sharing!

  25. Useful info. Fortunate me I found your website accidentally, and
    I am surprised why this twist of fate did not came about earlier!
    I bookmarked it.

  26. I am in fact pleased to read this blog posts which contains plenty of valuable facts,
    thanks for providing these kinds of statistics.

  27. I’m really enjoying the design and layout of your
    blog. It’s a very easy on the eyes which makes it much more pleasant for me to come here and
    visit more often. Did you hire out a designer to create your theme?

    Exceptional work!

  28. Ahaa, its nice dialogue concerning this piece of writing here at this
    blog, I have read all that, so at this time me also commenting at this place.

  29. You can certainly see your expertise in the article you write.
    The arena hopes for more passionate writers like you who aren’t afraid to
    mention how they believe. All the time go after
    your heart.

  30. Hi my friend! I want to say that this article is amazing, nice written and include almost all significant infos.
    I’d like to peer more posts like this .

Leave a Reply

Your email address will not be published.