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Potato starch


Potato starch

Potato starch

Like cornstarch, potato starch is used to thicken soups, sauces, and pie fillings. It's also an essential part of gluten-free baking. Starch powder contains phosphorus, calcium, potassium, sodium.

3.20€ 3.20€

Category: Confectionery

Related categories: Organic

Product code: 40-1




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Potato starch is gluten-free, which means it can work effectively as a gluten-free plain flour alternative in some recipes.

Potato starch is a component that is extracted from the walls of potato molecules through an extensive process that includes washing, boiling and separation. It has less flavor than other starches. It is also used as a thickener in sauces, soups, creams and in doughs, for savory and sweet dishes.

Tip: Do not let it boil when using it as a thickener. Use potato starch to thicken sauces and stocks by mixing it with cold water.

Proportion of use: Use 1/3 of potato starch and 2/3 of the flour of your recipe in each baking and pastry recipe

Potato starch is a common ingredient that appears in a variety of recipes. It can be used in the following way:

Thickening agent: One of the main uses for potato starch is as a thickener in a variety of recipes because it effectively absorbs water.

However, too much heat can cause the starch to break down, meaning it may not absorb moisture properly, which prevents it from thickening. Therefore, it is best to warm the starch gently and gradually add it to sauces.

Recipes that feature potato starch as a thickener include: soups and sauces, pie filling, sauces, stews.

Recipes Gluten-free alternative to flour: Being gluten-free, potato starch can become a suitable alternative to common flour in baking recipes.

However, too much potato starch can give baked goods a dry texture. Therefore, it can appear in baking recipes along with other starches or flours without.

Common baking recipes using potato starch include: muffins, quick bread recipes, gluten-free flour mixes

Frying food: Potato starch could serve as a suitable coating for fried food. It can coat food such as chicken, fish or vegetables before frying.

The potato starch coating can give food a golden and crispy outer layer during frying.

Benefits: Carbohydrates are the main source of energy for the body. There are three main types: sugars - starches - fibers

Because of its soft and sticky natural form, starch is recommended for people with gastric ulcers. Surrounding its walls, it has anti-inflammatory and analgesic benefits.

These carbohydrates are found in various plant foods and dairy products. If a person does not heat or cook, potato starch contains a type of starch called resistant starch.

The small intestine does not digest resistant starches, meaning they work in a similar way. Resistant starches pass through the large intestine, where they begin fermentation. During the fermentation process, these resistant starches feed the friendly bacteria present in the gut.

There are many potential health benefits to the resistant starches in potato starch, including the following.

Potato starch may improve insulin sensitivity

A 2017 study at the National Institutes of Health found that resistant starch like potato starch helps people feel fuller after a meal. During the study, participants ate 30g of resistant starch every day for 6 weeks. This reduced the number of hormones that caused hunger in different people who were overweight.

People who ate resistant starch also had increased levels of compounds that helped them feel less hungry in the morning.

Resistant starch in the diet can aid in weight loss efforts by increasing the feeling of fullness after a meal and increasing the length of time a person feels full.

Some research has shown that resistant starch can increase a person's insulin sensitivity. Raw potato starch, which a person can sprinkle over food, contains this type of starch.

During a 2012 study, Trusted Source, overweight males ate just 15-30 grams (g) of resistant starch each day. They showed increased insulin sensitivity than participants who did not eat foods with resistant starch.

Increased insulin sensitivity may play a role in reducing a person's risk of developing obesity, diabetes, and heart disease.

In theory, it may reduce a person's risk of developing inflammatory bowel and colon problems, such as:

inflammatory bowel cancer - ulcerative colitis - constipation - diarrhea - Crohn's disease - diverticulitis but more research is needed on these.

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