On food and cooking the science and lore of the kitchen ( PDFDrive ) 1163

unlike that of wheat flour, which is milled dry Rice Starch Rice starch is seldom seen in Western markets Its granules have the smallest average size of the starches, and produce an especially fine texture in the early stages of thickening Tuber and Root Starches Compared to the starches from dry grains, the starches from moist underground storage organs come in the form of larger granules that retain more water molecules, cook faster, and release starch at lower temperatures They contain less amylose, but their amylose chains are up to four times longer than cereal amyloses Root and tuber starches contain a fraction of the lipids and proteins that are associated with cereal starches, which makes them more readily gelated — lipids delay gelation by stabilizing granule structure — and gives them less pronounced flavors These starches leave their sauces with a translucent, glossy appearance The properties of root starches suit them for last-minute corrections of sauce consistency: less of them is required to lend a given thickness, they thicken quickly, and don’t need precooking to improve their flavor Potato Starch Potato starch was the first commercially important refined starch and is still an important food starch in Europe It is unusual for several characteristics Its granules are very large, up to a tenth of a millimeter across, and its amylose molecules are very long This combination gives potato starch an initial thickening power far greater than that of any other starch The long amylose chains tangle with each other and with the giant granules to block easy movement of the sauce fluid This entanglement also creates long aggregates of amylose and granules that can give the impression of stringiness And the large ... other and with the giant granules to block easy movement of the sauce fluid This entanglement also creates long aggregates of amylose and granules that can give the impression of stringiness And. ..leave their sauces with a translucent, glossy appearance The properties of root starches suit them for last-minute corrections of sauce consistency: less of them is required to lend a... a tenth of a millimeter across, and its amylose molecules are very long This combination gives potato starch an initial thickening power far greater than that of any other starch The long amylose