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Examined under a microscope using a mixture of equal volumes of glycerol and distilled water, potato starch presents transparent, colorless granules, either irregularly shaped, ovoid or pear-shaped, usually 30 μm to 100 μm in size but occasionally exceeding 100 μm, or rounded,
68:. Potato starch is a refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution.
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Many types of potatoes are grown for the production of potato starch, potato varieties with high starch content and high starch yields are selected. Recently, a new type of potato plant was developed that only contains one type of starch molecule:
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The cultivation of potatoes for starch mainly takes place in
Germany, the Netherlands, China, Japan, France, Denmark, and Poland, but also in Sweden, Finland, Austria, the Czech Republic, Ukraine, Canada, and India.
585:
Gonçalves, Idalina; Lopes, Joana; Barra, Ana; Hernández, Diana; Nunes, Cláudia; Kapusniak, Kamila; Kapusniak, Janusz; Evtyugin, Dmitry V.; Lopes da Silva, José A.; Ferreira, Paula; Coimbra, Manuel A. (2020-11-15).
57:(starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then left to settle out of solution or separated by
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10 μm to 35 μm in size. Starch granules exhibit characteristic dark crosses in polarized light. If potato starch is wetted it becomes sticky.
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588:"Tailoring the surface properties and flexibility of starch-based films using oil and waxes recovered from potato chips byproducts"
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from the potato processing industry, recovered from the potato cutting circuit during the production of
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is no longer common; potato starch has almost taken its place nowadays and only the name remains.
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Potato starch contains typical large oval spherical granules ranging in size from 5 to 100
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365:"Starch Gelatinization at Different Temperatures as Measured by Enzymic Digestion Method"
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bound to the starch; this increases the viscosity and gives the solution a slightly
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Potato starch was also used in one of the earlier color photography processes, the
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temperature of approximately 60 °C (140 °F), and high swelling power.
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bulb. Because of its small quantity and high price, starch from
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These properties are used in food and technical applications.
666:
Memorandum on potato starch, International Starch
Institute
517:
The
Japanese kitchen: 250 recipes in a traditional spirit
198:
community in the
Netherlands uses potato starch to make
309:
Potato starch in polarized light, magnification 100x
400:"Potato Starch: Production, Modifications and Uses"
592:International Journal of Biological Macromolecules
476:Blech, Zushe Yosef (2004). "Kosher for Passover".
406:(3rd ed.). Academic Press. pp. 511–39.
398:BeMiller, James N.; Whistler, Roy Lester (2009).
567:"powder"), which refers to the starch from the
202:). It is also used in non-food applications as
8:
27:Thickening agent used for culinary purposes
671:Potato starch gelatinization film, Youtube
611:
482:. Blackwell Publishing. pp. 97–114.
285:Some potato starch is also produced as a
71:Potato starch contains approximately 800
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7:
551:In Japan, potato starch is called
175:, to reduce sweating and binding.
25:
253:Microscopic view: potato starch (
404:Starch: Chemistry and Technology
644:from the original on 2022-04-09
534:from the original on 2022-03-21
496:from the original on 2022-02-01
458:from the original on 2022-02-01
420:from the original on 2022-02-01
380:from the original on 2018-10-03
604:10.1016/j.ijbiomac.2020.06.231
1:
520:. The Harvard Common Press.
53:of the potato plant contain
363:Shiotsubo, Toshiko (1983).
717:
691:Edible thickening agents
441:1000 Gluten-free Recipes
334:Potato starch production
222:, and as an adhesive in
61:, then dried to powder.
49:. The cells of the root
514:Shimbo, Hiroko (2000).
444:. John Wiley and Sons.
438:Fenster, Carol (2006).
270:. Waxy starches, after
479:Kosher Food Production
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35:
569:Erythronium japonicum
561:Erythronium japonicum
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278:less during storage.
272:starch gelatinisation
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178:Other examples are
18:Potato starch flour
370:Agric. Biol. Chem.
344:Autochrome Lumière
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268:waxy potato starch
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239:Autochrome Lumière
204:wallpaper adhesive
151:-free recipes, in
98:Starch derivatives
36:
489:978-0-8138-2570-0
451:978-0-470-06780-2
413:978-0-12-746275-2
208:textile finishing
112:, cocktail nuts,
104:, for example in
100:are used in many
82:character, a low
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257:) in plant cell
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147:and sauces, in
141:cheese analogue
102:cooking recipes
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39:Potato starch
34:Potato starch
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646:. Retrieved
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573:E. japonicum
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339:Potato flour
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295:potato chips
291:French fries
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133:bakery cream
125:french fries
114:potato chips
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613:10773/37539
598:: 251–259.
324:Corn starch
264:amylopectin
255:amyloplasts
228:gummed tape
224:paper sacks
169:sponge cake
55:leucoplasts
680:Categories
648:2022-03-27
553:katakuriko
538:2022-04-09
500:2020-11-07
462:2016-01-10
424:2020-11-07
384:2013-03-19
350:References
276:retrograde
181:helmipuuro
155:foods for
131:sausages,
638:220331386
622:0141-8130
287:byproduct
110:wine gums
76:phosphate
686:Potatoes
642:Archived
630:32615230
557:katakuri
532:Archived
494:Archived
456:Archived
418:Archived
378:Archived
329:Katakuri
318:See also
196:Moluccan
157:Passover
122:battered
120:snacks,
118:extruded
47:potatoes
563:", and
167:, e.g.
159:and in
129:hot dog
106:noodles
80:anionic
696:Starch
636:
628:
620:
555:(from
524:
486:
448:
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266:, the
220:sizing
206:, for
200:papeda
191:papeda
188:, and
165:pastry
153:kosher
149:gluten
51:tubers
43:starch
634:S2CID
214:, in
194:(the
163:. In
626:PMID
618:ISSN
522:ISBN
484:ISBN
446:ISBN
408:ISBN
293:and
226:and
218:and
210:and
186:milk
143:and
608:hdl
600:doi
596:163
93:Use
73:ppm
41:is
682::
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565:ko
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20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
