Concept in Definition ABC

Starch is an edible product found mainly in cereals and their derivatives such as flours, products made on the basis of a dough such as bread or cookies, etc. Also some food badly considered vegetables which are actually tubers such as potatoes, sweet potatoes or cassava, they are all foods that contain a high proportion of starch. Starch can be consumed both naturally, that is, through the consumption of these foods, as artificially, when it is separated from its origin and added to special preparations as a thickener or binder.

In its classification Specifically, starch is a polysaccharide, which means that it is made up of many molecules of carbohydrates. Carbohydrates are the elements of food that animals and humans take as a source of Energy and this is why when a person makes a significant expenditure of energy, he needs to consume foods high in flour or starch. However, starch may not be recommended for low-calorie diets since its presence in abundance makes the body have energy reserves that are not used and then are turn into

grease, not muscle tissue.

Starch as it is known today is extracted from many elements, but the one used as an isolated product is usually wheat starch, that is, that part of the wheat grain specially separated for consumption isolated. Wheat starch is very white, soft in terms of texture and very volatile although not as volatile as flour can be. It is used as an additive for other preparations since it has no flavor or aroma. It serves especially as a binder and as a thickener and that is why it is present both in savory preparations (such as sauces) and in sweet preparations (such as creams and desserts).

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