Corn starch is the white not especially transparent paste having low degree of viscosity. The smell and smack of starch are characteristic of corn grain. As a result of drying it becomes loose substance, powder of white color with an almost inaudible yellow shade. As for, its chemical composition, excessively low content of such substances as a protein and ashes is characteristic of corn starch. The main properties of starch corn it is possible to call the increased ability to swelling even in cold water. It is quite interesting that in comparison with an initial product, the bulked-up starch does not change at the chemical level.
The question of how extract corn starch interests many. Process essence following: in corn grain starch is connected among themselves by means of proteins for which dissolution corn is presoaked in solution of sulphurous acid. After that grain is crushed, and the germ is allocated. Then grain is in addition crushed during what starched milk is emitted. It is interesting that starch separates from insoluble protein in huge centrifuges, and then it is carefully washed out and dried up for receiving dry foodstuff. Caloric content of starch corn is a little higher than potato starch and makes 343 kcal on 100 grams.
In the food industry starch corn is applied in meat and dairy and baking branches, by production of ketchup and mayonnaise. Hostesses add this product at production of various sauces and puddings, and also stuffings for pies. When action of a gluten needs to be weakened, having given special tenderness and big softness to a ready-made product, this powder just by the way. In the confectionery industry at production of soft candies the overdried starch as it has the lowered humidity is irreplaceable.
Advantage of corn starch
The advantage of starch corn is traced not only in cookery, but also in the field of medicine. It is important ingredient at production of the powders, ointments, mixtures, cosmetic powders, various pastes and means applied to treatment of diseases of skin.
Besides, consumption of products with the small content of this loose substance can positively affect on health of the person. The advantage of starch corn is caused by ability to intensify formation of muscle bulk and to feed nervous cages.
Harm of corn starch
Harm of starch corn is traced with individual intolerance of an initial product, that is corn, but it meets extremely seldom. It is shown in the form of allergic reactions, asthma and skin rash.
Caloric content of corn starch is 343 kcal
The power value of corn starch (A ratio of proteins, fats, carbohydrates - to a bzh):
: 1 g (~ 4 kcal)
Fats : 0.6 (~ 5 kcal)
Carbohydrates : 83.5 (~ 334 kcal)
Power parity (b|zh|a): 1% | 2% | 97%