On food and cooking the science and lore of the kitchen ( PDFDrive ) 1163

unlike that of wheat flour, which is milled
dry.
Rice Starch Rice starch is seldom seen in
Western markets. Its granules have the
smallest average size of the starches, and
produceanespeciallyfinetextureintheearly
stagesofthickening.
Tuber and Root Starches Compared to the
starches from dry grains, the starches from
moistundergroundstorageorganscomeinthe
formoflargergranulesthatretainmorewater
molecules, cook faster, and release starch at
lower temperatures. They contain less
amylose, but their amylose chains are up to
four times longer than cereal amyloses. Root
and tuber starches contain a fraction of the
lipids and proteins that are associated with
cereal starches, which makes them more
readily gelated — lipids delay gelation by
stabilizing granule structure — and gives
them less pronounced flavors. These starches


leave their sauces with a translucent, glossy
appearance. The properties of root starches
suitthemforlast-minutecorrectionsofsauce
consistency:lessofthemisrequiredtolenda
given thickness, they thicken quickly, and
don’tneedprecookingtoimprovetheirflavor.
Potato Starch Potato starch was the first
commercially important refined starch and is

still an important food starch in Europe. It is
unusual for several characteristics. Its
granules are very large, up to a tenth of a
millimeter across, and its amylose molecules
are very long. This combination gives potato
starch an initial thickening power far greater
than that of any other starch. The long
amylose chains tangle with each other and
with the giant granules to block easy
movement of the sauce fluid. This
entanglement also creates long aggregates of
amylose and granules that can give the
impression of stringiness. And the large