It is a white, tasteless powder that is familiar to many of us. It is found in wheat and rice grains, beans, potato tuber, and the cob of corn. However, in addition to these products, we find starch in boiled sausage, ketchup and, of course, in all kinds of jelly. Depending on their origin, starch grains vary in shape and particle size. When the starch powder is squeezed in the hand, it emits a characteristic creak.

Starch-rich foods:

Indicated approximate quantity in 100 g of product

General characteristics of starch

Starch is absolutely insoluble in cold water. However, under the influence of hot water, it swells and turns into a paste. While studying at school, we were taught that if you drop a drop of iodine on a piece of bread, the bread will turn blue. This is due to the specific reaction of starch. In the presence of iodine, it forms the so-called blue amyliodine.

By the way, the first part of the word - "amil", indicates that starch is a slimy compound and consists of amylose and amylopectin. As for the formation of starch, it owes its origin to the chloroplasts of cereals, to potatoes, as well as a plant that is called maize in its homeland in Mexico, and we all know it as corn.

It should be noted that in terms of its chemical structure, starch is a polysaccharide, which, under the influence of gastric juice, is capable of being converted into glucose.

Daily starch requirement

As mentioned above, under the influence of acid, starch is hydrolyzed and converted into glucose, which is the main source of energy for our body. Therefore, in order to feel good, a person must definitely eat some starch.

You just need to eat cereals, bakery and pasta, legumes (peas, beans, lentils), potatoes and corn. It is also good to add at least a small amount of bran to your food! For medical reasons, the body's daily need for starch is 330-450 grams.

The need for starch increases:

Since starch is a complex carbohydrate, its use is justified if a person has to work for a long time, during which there is no possibility of frequent meals. Starch, gradually transforming under the influence of gastric juice, secretes glucose necessary for full life.

The need for starch is reduced:

• with various liver diseases associated with impaired breakdown and assimilation of carbohydrates;
• with low physical exertion. In this case, starch is able to be converted into fat, which is deposited "pro-storage";
• in the case of work requiring an immediate supply of energy. Starch is converted into glucose only after some time.

Starch digestibility

Due to the fact that starch is a complex polysaccharide, which, under the influence of acids, is fully converted into glucose, the assimilability of starch is equal to the assimilation of glucose.

Useful properties of starch and its effect on the body

Since starch is able to convert into glucose, its effect on the body is similar to glucose. Due to the fact that it is absorbed more slowly, the feeling of satiety from the use of starchy foods is higher than with the direct use of sugary foods. At the same time, the load on the pancreas is much less, which has a beneficial effect on the health of the body.

Interaction of starch with other essential elements

Starch interacts well with substances such as warm water and gastric juice. In this case, water makes the starch grains swell, and hydrochloric acid, which is part of the gastric juice, turns it into sweet glucose.

Signs of a lack of starch in the body

• weakness;
• fast fatiguability;
• frequent depression;
• decreased immunity;
• decreased sex drive.

Signs of excess starch in the body:

• frequent headaches;
• overweight;
• decreased immunity;
• irritability;
• small bowel problems;

Starch and health

Like eating any other carbohydrate, starch should be strictly regulated. Do not consume excessive amounts of starchy substances, as this can lead to the formation of fecal stones. However, you should not avoid the use of starch either, because in addition to a source of energy, it forms a protective film between the wall of the stomach and gastric juice.

Carbohydrates can be divided into three main categories: sugar, fiber, and starch. Starches are the most commonly consumed type of carbohydrate and an important source of energy for many people. Cereals and root vegetables are common sources of starches.

Starches are classified as because they are made up of many sugar molecules joined together. Complex carbohydrates have traditionally been viewed as healthier options. Once in the digestive system, they gradually release sugar into the blood without dramatically increasing blood sugar levels ().

Blood sugar spikes are bad because they can leave you tired, hungry, and hungry for higher carbohydrate foods (,).

However, many starchy foods are highly refined. Consuming them can actually cause blood sugar levels to rise rapidly, even though they are classified as complex carbohydrates.

This is due to the fact that highly refined starches are deprived of almost all nutrients and. Simply put, they contain empty calories and provide little or no nutrient intake.

Many studies have also shown that a diet enriched with refined starches is associated with a higher risk of type 2 diabetes, heart failure, and weight gain (,,,).

So, what foods contain starch - the list below.

1. Corn flour (74%)

Corn flour is a type of coarse flour made by grinding dried corn kernels. It does not contain, which makes it possible to safely use it for people with.

Although cornmeal contains some nutrients, it is very rich in carbohydrates and starch. 100 g of corn flour contains 79 g of carbohydrates, of which 74 g (74%) is starch ().

Summary:

Unfortunately, pretzels are often made from refined wheat flour. This type of flour can cause spikes in blood sugar levels, which can lead to feeling tired and ().

More importantly, frequent spikes in blood sugar levels can reduce your body's ability to effectively lower blood sugar levels and even lead to type 2 diabetes (,,).

Summary:

Pretzels are often made from refined wheat flour and can quickly raise blood sugar levels. A 60 gram serving of 10 rolled pretzels contains 42.8 grams (71.4%) starch.

3-5: Flour (68-70%)

Flour is a versatile and basic ingredient in baking and comes in many varieties, such as sorghum, millet, wheat and refined wheat flour. All of these flours also tend to contain starch. So, which foods contain starch:

3. Millet flour (70%)

Although millet contains a ton of nutrients, there is some evidence that its consumption can interfere with the normal functioning of the thyroid gland. However, the effects in humans are unclear, so more research is needed (,,).

4. Sorghum flour (68%)

Sorghum is an ancient nutritious grain (groats), which is ground into sorghum flour. 100 g of sorghum flour contains 68 g of starch (68%). Despite its high concentration, sorghum flour is a much better choice than most flours. This is because it is gluten free and an excellent source of protein and fiber. 100 g of sorghum flour contains 8 g of protein and 6.3 g of fiber ().

Plus, sorghum is an excellent source of antioxidants like policosanol. Research has shown that these antioxidants can help reduce insulin resistance and may have anti-tumor properties (,,).

Find out in detail what sorghum is and what benefits it can bring.

5. White flour (68%)

Whole wheat grains have three key constituents. The outer layer is known as, the embryo is the reproductive part of the grain, and the endosperm is its nutrition.

White flour is made by removing the bran and germs that are ().

Only the endosperm is left, which is ground into white flour. It tends to be low in nutrients and contains mostly empty calories ().

In addition, because white flour is based on endosperm, it contains a large number of starch. 100 g of white flour contains 68 g of starch (68%) ().

Summary:

Millet flour, sorghum flour, and white wheat flour are popular flours with similar starch content. Of the three, sorghum flour is the most beneficial for health, while white wheat flour is the most harmful and should be avoided.

6. Salty crackers (67.8%)

What foods have a lot of starch - one of these foods is salt crackers. Salty crackers are thin, square dry biscuits made from refined wheat flour, yeast, etc. Although salty crackers are low in calories, they contain virtually no vitamins and minerals. In addition, they contain a very large amount of starch.

For example, a serving of five standard salted crackers (15 g) contains 11 g (67.8%) starch ().

If you like crackers, go for those that are 100% made.

Summary:

While salty crackers are popular snacks, they are low in nutrients and high in starch. A serving of five standard salted crackers (15 g) contains 11 g of starch (67.8%).

7. Oats (57.9%)

Oats are the healthiest grains you can eat. Oats provide the body with a good amount of protein, fiber and fat, as well as a wide range of vitamins and minerals. This makes oats a great choice for a healthy breakfast.

What's more, studies have shown that oats can help you lose weight, lower your blood sugar, and lower your risk of heart disease (,,).

However, while oats are one of the healthiest foods and a great addition to your diet, they are also very high in starch. 100 g of oats contains 57.9 g of starch (57.9%) ().

Summary:

Oats are a great breakfast choice as they are high in vitamins and minerals. 100 g of oats contains 57.9 g of starch (57.9%).

8. Whole wheat flour (57.8%)

Compared to refined flour, whole wheat flour is more nutritious and contains less starch. This makes her the best option. For example, 1 cup (120 g) whole grain flour contains 69 g of starch or (57.8%) ().

Although both types of wheat flour contain the same amount of carbohydrates, whole wheat has more fiber and nutrients. This makes it a healthier option.

Summary:

Whole wheat flour is a great source of fiber and nutrients. One glass (120 g) contains 69 g of starch (57.8%).

9. Instant noodles (56%)

Instant noodles are popular and convenient because they are cheap and easy to make. However, these noodles are highly processed and generally low in nutrients. In addition, it tends to be high in fat and carbohydrates.

For example, one packet contains 54 g of carbohydrates and 13.4 g of fat ().

Most of the carbohydrates in instant noodles come from starch. The package contains 47.7 g of starch (56%). In addition, studies have shown that people who consume instant noodles more than twice a week have a higher risk of developing metabolic syndrome, diabetes, and cardiovascular disease. It is especially harmful for women (,).

Summary:

Instant noodles are highly processed and rich in starch. One packet contains 47.7 g of starch (56%).

10-13: Bread and bakery products (40.2-44.4%)

Bread and various types of baked goods are staple foods all over the world. These include white bread, bagels, pancakes (a thick flatbread made from wheat flour), tortilla, pita bread, etc.

However, many of these foods are made from refined wheat flour and have a high glycemic index. This means they can quickly raise blood sugar levels. The starch content of such flour products typically ranges from 40.2 to 44.4 percent.

10. Fritters (44.4%)

Fritters are flat, round breads that are usually fried and served with butter. A regular size pancake contains 23.1 g starch (44.4%) ().

11. Bagels, bagels, bagels (43.6%)

Bagels, bagels, bagels and other similar types of pastries are common products made from white flour. They contain a large amount of starch, providing the body with 38.8 g, when eating a medium-sized bagel (43.6%) ().

12. White bread (40.8%)

Like refined wheat flour, white bread is made almost exclusively from wheat endosperm. In turn, it has a high starch content. Two slices of white bread contain 20.4 g of starch (40.8%) ().

White bread is also very low in fiber, vitamins and minerals. If you want to eat bread, go for whole grain bread.

13. Tortilla (40.2%)

Tortilla is a thin, flat bread made from corn or wheat (traditional Mexican flatbread). One lozenge (49 g) contains 19.7 g of starch (40.2%) ().

Summary:

Bakery products come in many forms, but they usually contain starch, so their consumption should be limited. Baked goods such as pancakes, bagels, bagels, bagels, white bread, and tortillas contain about 40-45% starch.

14. Shortbread (40.5%)

Classic shortbread cookies are traditionally made with three ingredients - sugar, butter and flour. It is also high in starch content. One 12-gram cookie contains 4.8 g of starch (40.5%) ().

Also, be careful when consuming baked shortbread cookies, as they may contain artificial trans fats, which are linked to a higher risk of heart disease, diabetes and obesity (,).

Summary:

Shortbread cookies contain a large amount of starch - 4.8 g per cookie (40.5%). It is recommended that you limit your intake due to the fact that it is high in calories and may contain trans fats.

15.Rice (28.7%)

Starchy foods include rice, which is the most commonly consumed staple food in many countries around the world ().

It contains a large amount of starch, especially when raw. For example, 100 grams of raw rice contains 80.4 g of carbohydrates, of which 63.6% are starch ().

However, during the cooking of rice, the content of this polymer carbohydrate decreases dramatically. In the presence of heat and water, the starch molecules absorb water and swell. Ultimately, this swelling breaks down the bonds between starch molecules in a process called gelation ().

Thus, 100 g of cooked rice contains only 28.7% starch, because cooked rice contains much more water ().

Summary:

Rice is the most commonly consumed staple food in the world. When cooked, the starch content in it decreases sharply, because its molecules absorb water and are destroyed during the cooking process.

16. Pasta from durum wheat (26%)

Durum wheat pasta comes in many forms, such as spaghetti, pasta, noodles, fettuccine, etc. As with rice, pasta reduces the amount of starch when boiled because it gelatinizes when heated in water. For example, dry spaghetti contains 62.5% starch, while cooked spaghetti contains only 26% of this polymer carbohydrate (,).

17. Corn (18.2%)

Starchy foods include corn. Corn is one of the most widely consumed cereals. It also has the highest starch content of a whole vegetable ().

For example, 1 cup (141 g) corn kernels contains 25.7 g (18.2%) starch. Although it is a starchy vegetable, corn is very nutritious and a great addition to your diet. It is especially rich in fiber, as well as vitamins and minerals such as folic acid (vitamin B9), phosphorus and potassium ().

Summary:

Although corn contains a lot of starch, it is very healthy due to its fiber, vitamins and minerals. One cup (141 g) corn kernels contains 25.7 g starch (18.2%).

18. Potatoes (18%)

Potatoes are incredibly versatile and are a staple food in many families around the world. When it comes to starchy foods, potatoes are often the first thing that comes to mind. Interestingly, potatoes do not contain as much starch as flour, baked goods, or cereals, but they do contain more of this carbohydrate than other vegetables.

For example, a medium baked potato (138 g) contains 24.8 g of starch (18%).

Potatoes are an excellent part of a balanced diet because they are a good source of vitamin C, folate, potassium and manganese ().

Summary:

Although potatoes are rich in starch compared to most vegetables, they also contain many vitamins and minerals. This is why potatoes are still a great part of a balanced diet.

Summarize

• What foods have the most starch - the largest amount is found in corn flour (as much as 74%).
• Starch is the main carbohydrate in the diet and a significant part of many staple foods.
• In modern human diets, foods high in starch are highly refined and devoid of fiber and nutrients. These products include refined wheat flour, baked goods and baked goods, and corn flour.
• To maintain a healthy diet, try to limit your intake of these foods. Diets high in refined starches are associated with a higher risk of diabetes, heart disease, and weight gain. In addition, they can cause blood sugar levels to rise sharply and then drop sharply. This is especially important for people with diabetes and prediabetes because their bodies cannot effectively remove sugar from their blood.

On the other hand, you should not avoid consuming whole, unprocessed starch sources such as sorghum flour, oats, potatoes, and other high-starch foods listed above. They are excellent sources of fiber and contain many vitamins and minerals.

What foods contain the most zinc

Discussion: there is 1 comment

Starch is a substance that, when heated to 55-65 ° C, turns into gluten, which is very harmful to the body. Especially for the liver…. In this case, it is better to cook such products at temperatures below 55 ° C and it is better to just soak porridge overnight in clean water.

Reply

Starch, which turns into glucose when digested, is the most common form of polysaccharides in nature, so the separation of vegetables into non-starchy and starchy has become a part of healthy eating diets. Initially, the division of vegetables into non-starchy and starchy was part of the theory of separate nutrition. Fitness calculator.

Non-starchy vegetables play a positive role for weight loss, but vice versa.

Most of the starch is found in root vegetables and large grains, which store nutrients for the growth of the plant's seed. Potatoes have the highest starch content of all vegetables - up to a fifth of the volume of a potato, which is the first reason for excluding potatoes from weight loss diets.

To reduce the negative effect of starchy vegetables on the process of losing weight, it is better to eat starchy vegetables with green non-starchy vegetables, fats (vegetable / animal), it is better not to combine them with proteins, sugar and acids. We recommend that you eat no more than one type of starchy vegetables at a time.

Complete list of starchy vegetables.

• Corn,
• Beet,
• Swede,
• Chestnut,
• Carrot,
• Dry (ripe) beans, other than soybeans,
• Jerusalem artichoke,
• Potatoes (including sweet),
• Radish,
• Dry (ripe) peas,
• Zucchini,
• Patissons,
• Plant roots (parsley, parsnip, celery, horseradish),
• Pumpkin (round, autumn),
• Radish.

Starch-free vegetables.

Everyone's favorite tomatoes that make up a good tomato diet are neither starchy nor non-starchy vegetables. It has been found that the main nutritional characteristic of the tomato is its acidity, rather than the presence of starch. Due to the high content of acids (citrus, malic and oxalic) in the composition of tomatoes, they are classified as sour foods, and they are not recommended to be eaten with starchy vegetables, but allowed with leafy vegetables and fats. Calorie calculator online.

List of moderately starchy vegetables.

It should be taken into account that eggplant in various interpretations is classified as both non-starchy and moderately starchy vegetables.

Complete list of non-starchy vegetables.

• Mustard,
• Green pea,
• Turnip tops and other ground green parts of edible plants,
• Beet leaves and beetroot (chard),
• Eggplant,
• Broccoli,
• Brussels sprouts,
• Chicory,
• Cucumbers,
• Garlic (greens, cloves),
• Spinach,
• Chinese (Beijing) cabbage,
• Cabbage (savoy, kohlrabi, white cabbage, garden cabbage, red cabbage, fodder),
• Watercress and watercress,
• Celery (greens),
• Bell pepper,
• Asparagus,
• Summer pumpkin (yellow oblong),
• Lettuce and other lettuce,
• Onions (shallots, onions, chives, leeks, leeks),
• Dandelion greens,
• Okra,
• Okra,
• Parsley (greens) and other table herbs,
• Bamboo shoots,
• Rape (greens),
• Sorrel.

One of the main rules of healthy eating is: Eat more vegetables. But everything needs a measure.

An important component of them is starch, which brings both benefits and harm to our body. In different types of fruits, its content is not the same. Therefore, it is necessary to harmoniously combine starchy and non-starchy vegetables in your diet, observing the established rate of this ingredient.

Starch in the body

Starch belongs to carbohydrates, a group of polysaccharides. And when it enters the body, it turns into glucose, which acts as the main supplier of energy for us.

The daily requirement of this carbohydrate is about 400 grams. In moderation, it is simply necessary for the proper functioning of our body, providing it with the following functions:

• removes edema;
• fights inflammation;
• improves digestion, prevents peptic ulcer disease, restores intestinal microflora;
• strengthens the immune system;
• normalizes metabolism.

Starch satisfies 80% of our daily carbohydrate requirement. But most importantly, it helps us to replenish the expended energy.

If there is too much of this substance, then first of all we should be afraid of weight gain. Excessive amounts of polysaccharide are converted to excess glucose. One part of it goes to replenish energy costs, the rest turns into fat and is deposited in problem areas.

In addition, oversaturation of the starch compound causes fermentation in the intestines, which is manifested by bloating, nausea and problems with stools.

The starch that enters our body is divided into refined and natural. Its refined form is a food additive and carries simple carbohydrates. They do not bring much benefit, but cause weight gain.

We get natural starch from vegetables and fruits, and it is this starch that is most valuable to us.

Distribution of starch in vegetables

All vegetable crops are divided into 3 groups according to the starch polysaccharide content:

• containing starch;
• starch-free;
• low in starch.

Most of all it is found in cereals and legumes. Rice, wheat, oatmeal and oats are isolated from cereals. The starch content in them can reach 70%. Despite the high amount of polysaccharide, cereals are often the main ingredient in diets. The reason is their quick and easy assimilation.

Among the legumes, the palm goes to beans, green peas and corn. They contain about 40% of the important carbohydrate.

Root crops continue the list of starchy vegetables. Among them, the most famous is the potato. It also includes Jerusalem artichoke, radish, turnip. Edible roots belong to the same group: celery, parsley, horseradish, ginger.

The list of non-starchy vegetable products is wider due to the presence of greens in it: parsley, dill, basil, celery, rhubarb, purslane, lettuce and other crops. This group includes all juicy, green and crunchy vegetable fruits.

Apart from all vegetable crops, there is a tomato. It contains a lot of acid - malic, oxalic, citrus. Therefore, it is considered an acidic food, and it is in principle incorrect to judge its "starchiness".

How to properly combine vegetables for starch

For the first time, the concept of starchy and non-starchy vegetables was introduced by Herbert Sheldon, the developer of the separate feeding system.

According to his theory, in order to fully enrich our body with vitamins, trace elements and other useful substances, as well as to maintain an ideal weight, all types of vegetables must be present in our diet. But to get the most out of them, you need to know the rules for their use. The main idea of \u200b\u200bthe theory is the combination of vegetable ingredients according to their compatibility.

For starchy vegetables, the following canons apply.

1. At the same time, it is permissible to eat only 1 type of them.
2. Combine these fruits with starch-free green vegetables, fruits.
3. Season them with dressings with vegetable and animal fats: sour cream, vegetable oil, cream.
4. For better assimilation, include in the menu foods containing B vitamins: walnuts, almonds and peanuts, cheese, tomatoes, spirulina.
5. Do not combine with protein foods - meat, eggs and fish.

Some restrictions on the intake of starchy plant products are due to the fact that an alkaline environment is required to process the starch, which is contained in large quantities. It is alkalized by special enzymes, and nothing should interfere with their production.

Protein is digested in an acidic environment by completely different enzymes. And the combination of such incompatible products provokes the processes of fermentation and decay, which will lead to disruption of the digestive tract. Therefore, a popular dish like potatoes with meat actually carries a potential risk to your well-being.

Non-starchy vegetables are easy to digest, quickly absorbed, contain a lot of vitamins and are combined with almost all foods. Their union with meat will be perfect, especially the celery salad.

You can not use such fruits with dairy products due to the same fermentation.

Particular attention should be paid to vegetables for weight loss. Of course, preference is given to those that do not contain starch. But you should not completely abandon starchy fruits either.

Try to eat them in the morning. And better boiled or baked. This heat treatment reduces the percentage of polysaccharide in them. So, in fresh potatoes, about 18% of starch is concentrated, and in boiled ones - only 14%.

In the diet of those who are struggling with extra pounds, such fruits should be no more than 30%.

Supporters of separate nutrition pay special attention to cauliflower. It is considered to be moderately starchy, but it should be absorbed in limited quantities in combination with fats.

To facilitate the preparation of a dietary menu, the classification of vegetables by starch content is presented in the following table.

Recipes

Here are some examples of recipes that correctly combine different types of vegetables.

There are three types of carbohydrates: fiber, glucose, and starch. While many weight loss diets suggest limiting starches and other carbohydrates, researchers increasingly say this is nothing short of a myth. And even starchy flour will not settle with fat on the sides. The doctors also said their word about this substance. Moreover, it is also ambiguous. So what is starch, what is the most popular - potato starch, the benefits and harms of which are topics of scientific discussion?

Biochemical properties

Starch (formula - (C 6 H 10 O 5) n) is a white granular organic substance that is produced by all green plants.

It is a tasteless powder, insoluble in cold water, alcohol and most other solvents. This substance belongs to the group of polysaccharides. The simplest form of starch is a linear amylose polymer. The branched form is represented by amylopectin. In reaction with water, forms a paste. Hydrolysis of starch occurs in the presence of acids and an increase in temperature, resulting in the formation of glucose. Using iodine, it is easy to check the completion of the hydrolysis reaction (blue color will no longer appear).

In green plants, starch is produced from excess glucose from photosynthesis. For plants, this substance serves as a source of energy. Starch in the form of granules is stored in chloroplasts. In some plants, the highest concentration of the substance is found in the roots and tubers, in others - in the stems and seeds. If the need arises, this substance can break down (under the influence of enzymes and water), creating glucose, which the plants use as food. In the human body, as well as in the bodies of animals, the starch molecule also breaks down into sugars, and they also serve as a source of energy.

How it works in the human body

Carbohydrates are the main source of "fuel" for our body. After the digestive system has converted food into glucose, the body uses it to activate all cells and organs. The leftovers are stored in the liver and muscles. As a universal source of "fuel" is called flour products containing starches and fiber - carbohydrates that promote healthy digestion of food and control blood sugar. These carbohydrate sources are degraded more slowly than simple carbohydrates and provide long-term energy supply and satiety between meals.

Functions in the body

Starch's only role in the human diet is to convert it into glucose for additional energy.

There are different varieties of rice, and they are all good for humans, as they contain vitamins, fiber, etc. This product can be consumed both as hot meals and cold snacks. But in order for it to be truly useful, it is better not to reheat the cooked dish, but if necessary, store it in the refrigerator between reheating, which will protect it from the growth of harmful bacteria. But under any circumstances, the finished rice dish cannot be stored for more than 24 hours. And during reheating for 2 minutes, keep at a temperature of about 70 degrees Celsius (you can over steam).

Pasta

It is better to give preference to dough made from durum wheat and water. It contains iron and B-group vitamins. Wholegrain pasta is even healthier.

Acrylamide in starchy foods

Acrylamide is a chemical that can be found in some types of flour products after frying, grilling, or reheating at very high temperatures.

Several studies have shown that this substance can be hazardous to humans. Therefore, nutritionists oppose browning (and especially burning) starchy foods such as potatoes, croutons, and root vegetables.

Acrylamide is practically not produced during cooking, steaming or baking in the microwave. And by the way, storing potatoes at very low temperatures increases the concentration of sugar in its composition, which also contributes to the release of a large portion of acrylamide during cooking.

Combination with other substances and absorption

Starches are very demanding in terms of combination with other nutrients. Usually, they do not interact well with other products, and only work well with each other. For maximum benefit, starchy foods are best combined with raw vegetables in the form of salads. And by the way, the body will digest raw starch more easily than after heat treatment. And also this substance is metabolized faster if the body has enough B vitamins.

Industrial use

Rice, corn, wheat, tapioca starch is found in industry, but potato starch is perhaps the most popular.

It is obtained by grinding the tubers and mixing the pulp with water. Then the pulp is separated from the liquid and dried. In addition, starch is used in brewing and confectionery as a thickener. It is also able to increase the strength of paper, it is used for the manufacture of corrugated cardboard, paper bags, boxes, rubberized paper. In the textile industry - as a sizing that gives strength to the threads.

Also in the food industry, amylopectin starch obtained from waxy corn is actively used. Used as a thickener in sauces, dressings, fruit and dairy desserts. Unlike the potato analog, this substance is transparent, has no aftertaste, and its unique chemical properties allow repeated freezing and heating of the starchy product.

The presence in the list of ingredients of the product E1400, E1412, E1420 or E1422 indicates that modified corn starch was used in the production of this food. It is distinguished from other species by its ability to swell and form gelatinized solutions. In the food industry, it is used as an anti-clumping agent to create the necessary texture in sauces, ketchups, yoghurts and dairy desserts. Also used in baked goods.

Tapioca starch is also an ingredient in the food industry. But as raw materials for it, they use not the usual potatoes or corn, but the fruits of cassava. This product resembles a potato product in its abilities. It is used as a thickener and anti-lumping agent.

Starch is one of the products, the benefits and harms of which are not yet unambiguous. Meanwhile, there is excellent advice that people have followed at different times: everything should be in moderation and then food will not be harmful. This also applies to starches.