The Classification Of The Starch
Potato starch
Namely raw Potato Starch, Potato Starch, the family with the most stable quality of flour, Starch in Taiwan called cornstarch (Potato Starch). Characterized by viscous, fine texture, color white, luster is better than that of mung bean starch, but poor water imbibition. Water condenses into transparent sticky when they are heated, often in Chinese cooking (especially food) to add cornstarch and cold water to make the sauce, cooked dishes do make the soup look thick, at the same time keep the food looks shiny. Port sauce dish typically idiomatic raw powder (flour). Cornstarch, however, thicken the sauce becomes a thin, after cool and corn starch flour sauce: there will be no changes after the cool.
Potato starch can not directly heating water to make or into the hot food, it will immediately condense into pieces to be boiled away. Cornstarch with boiled food cool, after the sauce becomes a thin, known as the "water", so usually in the west to make more use of corn starch to make the material reach the sticky instead of using cornstarch.
Sweet potato powder
Sweet Potato powder, Sweet Potato Starch), also known as Sweet Potato Starch, Potato Starch, is characterized by water absorption ability, but less viscous, lacklustre, color dark red with black. It is made of the sweet potato starch powder, sweet potato powder, granule, generally has two kinds of coarse and fine grained, usually in the home purchase is preferred for the coarse grain of sweet potato powder. Sweet potato powder and potato starch, dissolve into the water after heating can present sticky, cornstarch and sweet potato powder of viscosity is higher, therefore, when in food flour use fewer sweet potato powder, because the viscosity are harder to control.
Sweet potato powder used in Chinese pastry making more.
Gregory powder
Gregory powder is a kind of perennial plants "ge" (Arrowroot) underground stems made of, because of "ge" section of the whole stalk is almost pure starch, the stem section, cleaning, drying, grinding, cutting is ge powder (also called Arrowroot, and plants of the same name). Kudzu powder can be used for the liquid becomes thick, cornstarch and corn starch powder, and the role of similar, but the corn starch, potato starch that need to be at a higher temperature will make the soup presents thickened, while ge powder at low temperature, therefore, like American containing egg pudding, because eggs is very easy to agglomerate at high temperatures, this time is very suitable for kudzu powder was used as thickening agent. Some recipes will call it a Arrowroot Flour.
Tapioca starch
Tapioca starch, Tapioca Flour), also known as diamond powder, Thailand raw powder (because Thailand is the world's third largest producer of cassava, second only to Nigeria and Brazil, generally use it for starch) in Thailand. Taiwan imports from southeast Asia gradually increase, so the Taiwanese call potato starch as the cornstarch, so now also general called cassava starch is too white powder. It's in the water is transparent, when exposed to heat the cooked taste QQ with elasticity.
