Potato starch is potato starch. Potato starch is obtained by cooking potatoes (including potato skins), drying them and finely grinding them. It can be used as thickener, and its viscosity depends on the polymerization degree of amylose. The content of starch in potatoes is very high. Under proper environmental conditions, potato starch can absorb 398-598 times more water than its own mass when it expands.

Matters needing attention in the use of potato starch

Potato starch has strong water absorption. If it is in a humid environment, it is easy to absorb moisture and expand, leading to mildew and rot, and can not be used again. However, if it is used for auxiliary processing of ingredients, temperature plus high temperature will lead to gelatinization, which is not better for auxiliary processing of ingredients.

Potato starch is easy to be bitten by insects, rats and ants if it is not well sealed during use, and in this process, flour will breed insects and bacteria and can not be used again.

For the above contents, please refer to Baidu Encyclopedia-Potato Starch, People.com-Each starch has its own unique skills: corn flour and potato flour are thickened.