All kinds of starch is composed of many glucose molecules condensation of polysaccharide polymer. Mung bean main cooking with starch, starch, cassava starch, sweet potato starch, sweet potato starch, potato starch, wheat starch and water caltrop starch, lotus root starch, corn starch, etc. Starch is insoluble in water, and water is heated to about 60 ℃ (starch gelatinization temperature of different kinds different), the pasting into colloidal solution. Flour is the use of this feature from starch.
Mung bean starch
Mung bean starch is the best, general rarely used. It is made of mung bean water soak up after grinding, the precipitation. Features are: viscosity, small water imbibition, the color white and glossy.
Potato starch
Potato starch is one of the family starch usually used, as is the potato after grinding, wash, made of precipitation. Features are: viscous, fine texture, color white, luster is better than that of mung bean starch, but poor water imbibition.
Wheat starch
Wheat starch is wheat bran after washing gluten, sedimentation and into or made with flour. Features are: the color is white, but the luster is poorer, quality is better than a potato powder, flour easily after precipitation.
Sweet potato starch
Sweet potato starch is characterized by water absorption ability is strong, but less viscous, lacklustre, color dark red with black, and from fresh potato grinding, washing, precipitation and into.
In addition, there are corn starch, water caltrop starch, lotus root starch, water chestnut starch, etc.
