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Starch and its properties

Starch is a complex carbohydrate thatis produced from plant material. Due to the variety of its properties, it is widely used in the kitchen and at home. Has a widespread use in food production: confectionery, sausage, bakery and others. It is applied directly to food and mixed with other products. In appearance it is a loose, crystalline, powdery powder of white color, odorless. Starch is the main constituent part of such products as potatoes, flour, rice, corn and others. It is used for the preparation of kissels, dressings, sauces, as well as as an additive in the preparation of food and for the thickening of many food products. Cranial is a valuable food product that provides our body with carbohydrates. It is present in the diet of each person, as it is contained in all the main products of plant origin. In food starch is consumed, both in the composition of starch-containing products, and in the form of powder extracted from these products.

Technological process of starch production

Extract starch from starchy foodsof plant origin. This is done by special branches of the food industry. Large enterprises, small factories and even small shops are engaged in the production of starch. The process of starch production depends on the raw materials used. Usually raw materials are potatoes and grains. The technology of production involves the extraction of starch grains from raw materials, washing and drying. The preparation of potato starch consists of several operations. First, the potatoes are thoroughly washed and through crumbling devices are crushed, turning into a mushy mass. Then the potato mash is mixed with water, so that the starch quickly settles with a dense white precipitate on the bottom of the container used. All residues floating in the water are drained or filtered through a sieve. This process is repeated several times to produce a pure white starch mass without any shades and impurities. At the last stage, the starch is wrung out from the water and dried in a dry and warm place. Dry bulk material is ready for use and storage. For corn starch, corn grain is used. The process of extracting starch from corn also takes place in several stages. Initially, the grain is cleaned of foreign particles and soaked in hot water to cause lactic fermentation and to facilitate the process of starch production. Then the grain is crushed to release the embryo from the grain. The crushing takes place in 2 stages. After the first crushing, the porridge is decanted and the initial stage of embryo allocation is carried out. The remaining consistency is re-introduced. After this, the separation of small particles of milling from starch milk occurs. From starch milk extract protein on special equipment. Starch is washed and dried. Cranmal can also be produced at home, but only in very small quantities, due to the complexity of the process of its production.