Share Introduction of Starch
Starch is very different, today we have to say is the edible starch.Starch has a long history,Starch grains from the rhizomes of Typha (cattails, bullrushes) as flour have been identified from grinding stones in Europe dating back to 30,000 years ago.Starch grains from sorghum were found on grind stones in caves in Ngalue,Mozambique dating up to 100,000 years ago.
Starch is the most common carbohydrate in the human diet and is contained in many staple food. The major sources of starch intake worldwide are thecereals(rice,wheat and maize)and the root vegetables(potatoes and cassava). Many other starchy foods are grown, some only in specific climates,including acorns,arrowroot,arracacha,bananas,barlet,breadfruit,buckwheat,canna,colacasia,kudzu,malanga,millet,oats,oca,polynessian arrowroot,sago,sorghum,sweet potatoes,rye,taro,chestnuts,water chestnuts and yams, and many kinds of beans, such as favas,lentils,mung beans,and chickpeas.
Widely used prepared foods containing starch arebread,pancakes,cereals,noodles,pasta,porridge and tortilla.
Digestiveenzymes have problems digesting crystalline structures. Raw starch will digest poorly in the duodenum and small intestine while bacterial degradation will take place mainly in the colon. When starch is cooked, the digestibility is increased.
Starch gelatinization during cake baking can be impaired by sugar competing for water,preventing gelatinization and improving texture.
Historically, people consumed large amounts of uncooked and unprocessed starch-containing plants, which contained high amounts of resistant starch. Microbes within the large intestine fermented the starch, produced short-chain fatty, which were used as energy as well as maintenance and growth of the microbes. As foods became more processed, they were more easily digested and released more glucose in the small intestine - less starch reached the large intestine and more energy was absorbed by the human body. This shift in energy delivery may be one of the contributing factors to the development of metabolic disorders of modern life, including obesity and diabetes.
