By shredding the potatoes and the subsequent processing is extracted energy substance of the potato “potato starch”.
Potato starch has a neutral flavor is not the same as potato flour, potato flour is composed of dried and ground potatoes and has a very strong potato flavor.
POTATO STARCH AS A THICKENER
| Because it can deliver its full potential thickener is necessary to mix it with an equal amount of cold water before being mixed with hot liquids.
Easily gels with hot liquid (60 ° C) and does not require boiling to reach the maximum absorption. Precisely because of this gelling properties at low temperatures must not be added to hot liquids because the form of small lumps of raw starch. |
| If it is used to replace the cornstarch the ratios must be modified: 21 grams of potato starch = 8 grams of cornstarch. |
And ‘it recommended for:
|
| Absorbs larger quantities of water than other starches. |
| Tolerate prolonged cooking is therefore suitable for oven-cooked creams. |
| Can be frozen and thawed. |
| Must not be used for creams cooked on the stove tends to make them sticky. |
POTATO STARCH IN THE DOUGH
| Like all the starch has a high glycemic index so it is advisable not to exceed the rate of 20% on the weight of the flour makes the dough soft, elastic and slightly crumbly. |
| Provides a balance of texture and tenderness in gluten-free bakery products. |
POTATO STARCH IN THE KITCHEN
| It holds liquids well and is the best choice for fillings that contain ingredients during cooking release their juices. |
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