What is potato starch? Chemical properties and calorie content. The benefits and harms of gelling agents for the body. How to make starch from potatoes yourself, what dishes are prepared from it. Interesting Facts about the food product.
The content of the article:
Potato starch is a natural carbohydrate accumulated in the cells of the root crop of the plant. IN pure form it is a white powder of individual large granules with a maximum size of up to 100 microns. It consists of amylose molecules, that is, polysaccharides, and does not contain fat. The taste is neutral, there is no smell. Gelatinization temperature is low. When dissolved, starch becomes transparent, does not form foam and does not change the appearance of the dish to which it is added. That is why it is widely used in the food, medical and cosmetic industries. Classified by grade: I, II, III. Brands are distinguished by moisture content. Type A - 38-40%, type B - 50-52%.
Composition and calorie content of potato starch
When adding a gelling agent to dishes, they the nutritional value rises.
The calorie content of potato starch is 313 kcal, of which:
- Proteins - 0.1 g;
- Carbohydrates - 78.2 g;
- Dietary fiber - 1.4 g;
- Water - 20 g;
- Ash - 0.3 g.
Macroelements per 100 g:
- Potassium, K - 15 mg;
- Calcium, Ca - 40 mg;
- Sodium, Na - 6 mg;
- Phosphorus, P - 77 mg.
- Starch and dextrins - 77.3 g;
- Mono- and disaccharides (sugars) - 0.9 g.
Consumers rarely think about what nutrients are included in starch. But it is important for them to know how much of a substance by weight is contained in standard measurements, so that they do not have to weigh each portion and calculate the calorie content:
- In a round glass made of smooth glass - 160 g. This is 200 ml and 500.8 kcal.
- In a standard size faceted glass - 200 g, 250 ml, nutritional value - 626 kcal.
- In a teaspoon - 9 g, 28.2 kcal.
- In a tablespoon - 30 mg, 93.9 kcal.
Beneficial properties of potato starch
In the medical industry, a gelling agent is often used to make capsule and tablet shells. But convenience and ease of dissolution are not the only positive qualities.
Benefits of potato starch:
- Dissolves bad cholesterol. Prevents vascular sclerosis and the development of diseases of cardio-vascular system, atherosclerosis, coronary disease, strokes and heart attacks of various etiologies.
- Maintains water and electrolyte balance, accelerates kidney function, and helps get rid of edema.
- Forms a protective film on the mucous membrane of the stomach and duodenum, reduces the likelihood of developing peptic ulcers and alleviates the condition if the digestive organs are already affected.
- Activates the production of riboflavin, vitamin B2. This substance stimulates hemoglobin synthesis and increases the body's defenses, prevents the development of anemia and accelerates weight loss processes, improves the quality of skin, teeth, hair and nails.
- Helps the body cope with alcohol intoxication, prolongs the life cycle of liver cells - hepatocytes.
Women widely use the gelling agent as an ingredient in homemade cosmetics. Starch masks whiten, tighten the skin, prevent age-related changes, help smooth out the first wrinkles and retain moisture.
Harm and contraindications to potato starch
Even those who can eat potatoes after heat treatment without consequences may develop individual intolerance to starch. Allergic reactions are typical: skin itching, rash, sore throat, diarrhea.
Potato starch can cause harm if abused, as it accumulates in the body and is not eliminated for a long time, which causes flatulence, fermentation, belching and nausea. Excess starchy compounds in the body cause frequent colds.
Industrially produced refined potato starch is a genetically modified product. Constant inclusion in the diet can provoke an imbalance of hormones, increase (rather than decrease) blood sugar levels, cause disturbances in the functioning of the visual system and the degeneration of tumor cells.
Let's present the benefits and harms of potato starch in the form of a table:
When thinking about how to make potato starch, you need to use only ripe tubers, without signs of greenery or spoilage. Potatoes ripened in the light accumulate the poison solanine, which causes intoxication. When using rotting tubers, poisoning can cause the introduction of pathogenic microorganisms into the body.
How to prepare potato starch
To protect yourself and your family from the negative effects of a genetically modified product, you need to learn how to make the gelling agent yourself. It is not recommended to use rotten potatoes, but the option with frozen tubers is ideal.
How to prepare potato starch:
- Select ripened potatoes of late-ripening varieties, clean all dirt from the peel, remove nests and darkened parts. It is better to peel the skin, but if whiteness of the final product is not necessary, washing is sufficient. By the way, you can remove yellowness during the cooking process.
- Potatoes are crushed: on a grater, in a meat grinder, in a blender bowl. Grinding in a blender is more convenient, since the earlier water is added, the better the final product will be.
- Pour the potato pulp with water in the proportion of 1 kg per 3-3.5 liters, mix thoroughly, and let stand for 2-3 hours.
- Strain everything through gauze folded in several layers. The pomace is squeezed out and removed.
- Leave the liquid until the starch settles to the bottom and foam appears on top.
- Carefully drain the dirt from above and add clean water. Stir and allow the starch to settle again. The action is repeated until foam stops rising to the surface. You have to repeat 4-6 times.
- Drain the water slowly so as not to lose the starch remaining at the bottom. Place it on a baking sheet covered with foil.
- It is better to dry it in the sun, but you can also dry it in the oven at a temperature of 40°C, with the door ajar. If the layer begins to melt (gel), it will have to be thrown away.
- The finished product is rolled out with a rolling pin to crush into powder, or crushed in a coffee grinder if the lumps cannot be broken up.
Recipes for dishes with potato starch
The gelling product is used for preparing baked goods, desserts, drinks, and hot dishes.
Recipes for delicious dishes with potato starch:
- Sausage salad. Cut hard cheese and regular soft sausage into cubes. There should be 2 times more sausage than cheese. Knead the dough from beaten eggs and potato starch. Add salt to taste. The dough should be thick, homogeneous, but pourable. Fry the dough like a pancake and cut it into strips. Season the salad with grated garlic, mayonnaise, sprinkle with parsley and dill.
- Cake. The dough is kneaded according to a certain algorithm. 100 g butter soften slightly and mix with the same amount by weight of powdered sugar, rubbing vigorously. Beat a whole egg and the white of another into a homogeneous mass. Only then add 50 g of flour and potato starch, a teaspoon of baking powder, and bring to complete homogeneity. Pour crushed ingredients into the dough walnuts or raisins. The mold is greased with sunflower oil, the dough is poured in, and baked at a temperature of 180-200°C. Check with a toothpick. Baking time is about 40-45 minutes.
- Citrus cream. For preparation use tangerines or oranges (6 or 3 pieces). Wash the fruits, remove moisture with a paper towel, and let them dry a little before removing the zest with a grater. The juice is squeezed out of the pulp. Beat the yolks with 150 g of sugar, combine with citrus juice, heat over low heat, dropping the pieces of butter into a ladle, one at a time (a total of 100 g of butter is needed). Cook, stirring constantly, over low heat until the juice becomes thick. Reduce the sauce by a quarter. Can be served with meat or fish.
- Chicken cutlets. Chicken meat, 500 g, chopped together with half onions and a small zucchini, which has previously been peeled. To make the minced meat drier, add 2 tablespoons of potato starch. Form cutlets and bread them in breadcrumbs. You can fry it in sunflower oil or cook it in a double boiler. It is not recommended to stew, as the cutlets will fall apart in the water; they are already too wet.
- Marshmallow. Peel apples, 200 g. Cut, boil in a small amount of water - just enough to reach the surface, puree. If the apples are very juicy, it is better to cook them in the microwave. Add 2 tablespoons of honey to the puree, 1 tbsp. starch and a little less than a glass of sugar. Place everything on the fire and cook the syrup for 15 minutes. Dissolve 160 g of gelatin in water, pour into a blender bowl and combine with hot syrup. Beat until the mixture becomes fluffy and the volume increases 3 times. Cover the baking sheet with parchment, spread the future marshmallows with a spoon or squeeze them out of a pastry bag. Place in the refrigerator on the shelf with the lowest temperature to harden. The finished dessert is sprinkled with powdered sugar.
- Cheese baskets. Knead the dough from a glass of grated cheese, a tablespoon of potato starch and 1-2 chopped garlic cloves. Place on a hot frying pan and melt until a homogeneous structure is obtained. Turn over, fry a little, put on a cup to cool so that the edges hang down. The cooled “plates” are turned over and filled with any salad: vegetables and tomatoes, carrots with garlic, fish.
Drink recipes with potato starch
There are few drink options - jelly and fruit drink. To prepare them, any fruits and berries are suitable. Proportions of starch for drinks of different thicknesses, based on 1 water: 1 tbsp. - fruit drink, 2-3 tbsp. - medium thick jelly, 4-7 tbsp. - thick, which resembles jelly in consistency.
Recipes for drinks with potato starch:
- Potato starch jelly. The most delicious drink is brewed from juices, but you can also use whole fruits. If prepared from fresh fruits, compote is boiled first. Then dilute the starch with cold water in a ratio of 1:4 and pour it into the pan in a thin stream. Heat until bubbling but not boiling, about 3 minutes. You can dilute starch not with water, but with compote. Then cast 5 minutes after the start of cooking and allow to cool to room temperature. If the jelly is thick, then it is advisable to pour it into glasses while cooling and sprinkle the surface with granulated sugar or powder. In this way, it is possible to avoid the appearance of a film on the surface, due to which children refuse to even try a healthy and tasty drink. Some housewives, when making jelly from cherry juice, dilute the starch with milk.
- Morse. Most often, fruit juice is made from cranberries, lingonberries, red or black currants. First, the juice is squeezed out, set aside, and compote is prepared from the juice. Sugar to taste. When the compote is cooked, it is filtered. A little liquid is poured off, cooled, and the starch is diluted according to the scheme described above. Calculation: 2 times less gelling agent than liquid jelly. Place the strained liquid on the fire, bring to a boil, pour diluted starch along the side of the pan, bring to bubbles and remove from heat. As soon as it cools down a little, pour in the juice and mix thoroughly. If you pour it into a hot drink, beneficial features will not be saved.
Interesting facts about potato starch
For the first time, starch was made from potatoes. Factories for its production began to open in Europe in the 14th century. Currently, the product is produced in Germany, Poland, Denmark, the Netherlands, Ukraine, Finland, Austria, the Czech Republic, China and India.
To obtain a high-quality product, special varieties of potatoes are planted with increased content polysaccharides. Interestingly, a certain amount of gelling product is obtained during the manufacture of chips.
When preparing various culinary sauces, a modified product is often used, since the usual one causes separation. If the potatoes were processed at home, then everything cooked should be eaten immediately.
With the help of starch, the body satisfies the need for sugar. The conversion to glucose is so complex that it requires a lot of energy. In addition, the reserve of nutrients is depleted. Scientists have found that to absorb starch from 250 g of plant products with a high content of this substance, the body needs to spend 25 mg of ascorbic acid, 0.6 mg of thiamine, 0.7 mg of riboflavin, 6.6 mg of niacin.
If starchy compounds are not digested, they accumulate in the body and reduce absorption useful substances, forming a film on the mucous membrane of the digestive tract, increasing the likelihood of developing constipation due to the absorption of liquid from the stool.
The share of starchy foods in the daily menu should be no more than 20%. In addition, they need to be combined with vegetables, fruits and berries, which contain this substance in small quantities or are absent. These include: cucumbers, cauliflower, tomatoes, rhubarb, red and white cabbage, eggplant, dill and parsley.
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I became interested in the production of starch when I visited my grandmother in the summer. Every year after the potato harvest, my grandmother collects the rejected tubers and makes starch at home.
I was wondering - what is starch? What is starch used for? Can I make starch from potatoes myself at home?
Object of study: potatoes growing in the village of Ura-Guba and Vg. Junction of the Tula region.
Subject of study: starch obtained from potatoes.
Goal of the work:- get starch at home.
To achieve the goal you need to decide tasks:
collect and process information about starch;
study ways to obtain starch at home;
extract starch from potatoes at home;
analyze the results obtained;
consider the use of starch.
Relevance: In our age of physical inactivity, the problem of excess weight is very relevant; nutritionists “blame” starch for all ills, which is why they start the diet by limiting potatoes. However, potatoes cannot be completely excluded from the diet, because the starch contained in it is an important source of energy for the body
Research hypothesis: I assume that the amount of starch in the same potato variety is the same and does not depend on the weather and growing conditions.
Research methods:
Literature review
Observation
Experiment
Analysis and synthesis of results
Practical significance The work consists of processing and systematizing information on the research topic and obtaining starch at home.
Starch - interpretation, meaning, meaning
IN "Big Encyclopedic Dictionary" The scientific definition of starch is given: “ STARCH - (word from Polish language, from Polish krochmal, German Kraftmehl ) reserve carbohydrate of plants; consists of two polysaccharides - amylose and amylopectin, formed by glucose residues. Accumulates in the form of grains, mainly in the cells of seeds, bulbs, tubers, as well as in leaves and stems. Starch is the main part of the most important food products: flour (75-80%), potatoes (25%) and others. Starch and its derivatives are used in the production of paper, textiles, adhesives, foundries and other industries, as well as in the pharmaceutical industry.”
The interpretation of the word starch in « Explanatory dictionary living Great Russian language" by V. I. Dal : « STARCH- purely mealy part of seeds, especially grain plants; extracted from grains, in the form of a white powder, mainly from wheat and potatoes; due to its stickiness, it is used to stiffen and iron linen, which is why it is also called grieving (to grieve). To starch linen, to grieve, to make it tough, soaking it in starch, soaking it in boiled and sometimes raw starch solution: We only starch fine linen. The lady starches a lot, loves a fluffy, starched dress. Starch (sorrow) starch - starching process, starch maker (starch woman) - one who makes starch, starch bowl - a saucepan for cooking starch and paste.”
“Explanatory Dictionary of the Russian Language” edited by D. N. Ushakov helped clarify the biological process of the appearance of starch in plants: “ STARCH- a carbohydrate of a special composition, formed in the form of tiny grains in the green parts of plants from carbon dioxide in the air under the influence of light (chemical, bot.). A product made from such grains of various plants is used in food, chemical and textile industry, in washing clothes."
Wikipedia, the free encyclopedia, defines starch as follows: “A tasteless powder white, insoluble in cold water. Under a microscope it can be seen that it is a granular powder; When starch powder is squeezed in your hand, it produces a characteristic “creaking” noise caused by the friction of the particles.
It swells (dissolves) in hot water, forming a viscous solution - a paste; with iodine solution forms an inclusion compound that is blue in color.”
So I did the following conclusions:
The starch in the tuber is in the form of small grains inside the cell;
Starch is an important substance for potatoes, and is necessary for it as a source of energy for growth and life support.
In the future, we need to find out which potatoes contain more starch: those grown in our natural conditions or in central Russia. To do this, you need to extract the starch from the tubers.
Defined a plan work on the production and research of starch:
1) isolate starch from potato tubers;
2) experimentally, using an alcohol solution of iodine, prove that the resulting substance is starch;
3) show practical ways to use starch in everyday life and creativity.
In the distant past
The production of starch has been known since ancient times. According to a number of ancient writers, wheat starch was obtained on the islands of the Mediterranean Sea, in Ancient Greece and Rome. Wheat grains were soaked with sweetened water in wooden vats, fermented, then kneaded with feet, then the mass was passed through linen cloth or a sieve; the resulting starch suspension was precipitated in special settling tanks, the raw starch was spread on stones and dried in the sun. The beginning of the production of starch from wheat in other European countries dates back to the 16th century, and in the 17th century. almost simultaneously with the spread of potato culture imported from America, potato starch began to be produced. The production of potato starch became more widespread in almost all European countries at the end of the 18th century. after the invention of the hand grater.
How I got starch from potatoes
The experimental part was carried out in March.
To conduct the experiment, I chose 2 potato tubers of the Nevsky variety, approximately the same size, grown in my grandmother’s dacha in the town of Uzlovaya, Tula region, and in the neighboring village of Ura-Guba. (Appendix 1.2)
To find out which of these potato varieties contains more starch, I weighed the tubers. It turned out that 142 grams of potatoes of each type. I chopped washed potatoes of one type on a fine grater, periodically moistening it with water. So I got potato porridge. The resulting mass was poured with a small amount of water so that the starch did not darken, mixed and filtered through cheesecloth. I mixed the potato grounds with water several more times and passed them through a sieve. The water washed away grains of starch from the potatoes (Appendix 3).
The filtered portions of water were left to settle. Without shaking, I carefully drained the top liquid and left the starch to dry.
After about a day, the starch dried out, and I crushed it with a spoon to get rid of any lumps. At the same time, the starch crunched like snow. I got two piles of starch from different potatoes. One was larger than the other. Weighing showed that we isolated 4.25 grams of starch from potatoes grown in the middle zone, and 1.95 grams from potatoes grown in Ura-Guba (Appendix 4.5).
This means that the starch content in potatoes depends on its growth. Properties of starch Using simple experiments, based on the definitions of starch, we study its properties. Experiment 1. Compare starch made at home and industrial product. (Appendix 6) Conclusion: no significant differences are observed. Experiment 2. Add some starch to the water. (Appendix 6) The water becomes cloudy. After some time, sediment appears at the bottom of the container. We observed this property in the process of isolating starch from potatoes (the starch settled to the bottom of the container). Conclusion: Starch does not dissolve in water. Experiment 3. We checked the reaction of iodine with starch. (Appendix 6)
- Starch obtained from different potatoes and purchased at the store was mixed in three containers.
- We added iodine to each container and observed a change in the color of the liquids - the solutions turned blue.
- We compared the color in the containers - it turned out to be the same.
Use of starch
Starch products obtained from corn and potatoes are of great economic importance and are used for food and technical purposes.
At a temperature of 60 degrees, starch swells (dissolves), forming a viscous solution - a paste. This property is used in the preparation of jelly.
Modern confectioners use starch as a thickener in marmalade and dairy products.
The adhesive properties of starch allow it to be included in building mixtures, during painting and finishing works.
Starch is especially widely used in the textile industry to add density to fabrics and to thicken printing inks.
Starch is used in the leather and printing industries.
Potato starch serves as the basis for various ointments, tablets, powders, powders, compresses, and is used as an enveloping, emollient and anti-inflammatory agent for diseases gastrointestinal tract. It protects the intestinal mucosa from irritation when taking medications. Starch baths relieve itching and diathesis in children.
Starch is widely used in cosmetology (included in masks, creams, powder, etc.)
Making toys.
I decided to make my own “mushroom toys”.
It's not difficult to make them.
1. Prepare a balloon, potato starch, marker and yarn.
2. Pour starch into the ball using a cardboard tube from food foil and tie a knot.
3. Draw a face.
(Appendix 7)
Conclusion
The main source of energy for the human body is carbohydrates. They account for more than 70% of the human diet. The main representative of carbohydrates in human nutrition is starch.
In the course of our work, we found out that northern potatoes contain less starch.
The hypothesis of the work was not confirmed.
In the northern regions, potato harvesting is often timed not to coincide with the natural death of the tops, when the starch content in the tubers is maximum and the yield is highest, but to the first frost, which kills the tops, which causes the reduced starch content of the tubers. Longer days in northern regions not only delay tuber formation, but also starch synthesis. Temperature conditions also have a certain influence on starch accumulation. Cool and cloudy weather (weather in northern latitudes) inhibits starch accumulation, moderately warm and sunny weather increases it.
Research results:
I learned to work not only with books, but also with Internet resources, obtaining information;
learned to extract starch from potatoes;
mastered the technology of conducting experiments with starch;
studied the properties of starch
To get answers to questions, it is not necessary to wait until we start studying chemistry. You can simply set up a laboratory in the kitchen!
Literature
Big children's encyclopedia. Chemistry/Comp. K. Lucis. M.: Russian Encyclopedic Partnership. 2000.
Small children's encyclopedia. Chemistry/Composition K. Lucis. M.: Russian Encyclopedic Partnership, 2001.
Olgin O. Funny chemistry for children. M.: "Children's Literature", 1997.
Pleshakov A. The world around us. Textbook for 4th grade beginning. schools. - M.: “Enlightenment”, 2009.
Internet resources:
http://www.pandia.ru/400449/
http://artyx.ru/news/item/f00/s06/n0000690/index.shtml
APPLICATIONS
APPENDIX 1. Potato tubers grown at a dacha in the Tula region.
APPENDIX 2: Potato tubers grown in Ura-Guba
APPENDIX 3: Stages of starch production at home
APPENDIX 4: Starch from potatoes grown in Ura Guba
APPENDIX 5: Starch from potatoes grown at a dacha in the Tula region
APPENDIX 6: Comparison of starch properties
APPENDIX 7: Making a muffin toy
Starch is used as an additive to a variety of dishes. It can be potato or corn. His choice depends on the person’s preferences. If you have a desire, you can easily try making potato starch and corn starch yourself at home. It won't take much time, on average 30 minutes. How to make starch from potatoes and corn will be described below.
Ingredients and accessories for a homemade product
To prepare potato starch we need:
- potatoes (you can take small or frozen ones - this will not affect the taste in any way)
- Bowl
- grater, juicer, blender, meat grinder or vegetable slicer (whatever you have on hand at home)
- cold drinking water
- gauze or fine sieve
If you prefer corn starch, then to make it yourself you will need the same list of necessary equipment, but the main component will no longer be potatoes, but corn.
How to prepare potato starch?
Many housewives love to cook food from natural products, and starch is no exception. How to make potato starch yourself at home? As a rule, preparing a starch product from potatoes is not very difficult. The main thing is desire, time and availability of everything you need.
The cooking sequence is simple and looks like this:
- Potato tubers must be thoroughly cleaned of dirt by washing them thoroughly under running water. Both small and damaged potatoes are suitable here. If there are spoiled areas or rot on the vegetables, then these areas should be trimmed. There is no need to peel the potatoes
- The next step is to chop the potatoes. Any of the above devices will be suitable for this. The way you do this will not matter. In general, the result should be something like a puree.
- Pour cold water into the resulting potato mass in a 1:1 ratio. Next, mix thoroughly. When stirred, the starch from the potatoes gets into the water. As a result, the potatoes are washed. It is for this purpose that you need to stir the whole mass very well.
- The next step is to filter the potatoes. To do this, immediately after mixing, without allowing the mass to thicken, strain it through a prepared piece of gauze or a fine sieve. An enamel pan is a good container for this case. But the potato mass is no longer needed and can be thrown away
- The strained liquid must be left for a while to settle. After a short period of time, you will notice that the starch made is at the bottom, and the liquid on top has become transparent. In order not to loosen the settled starchy potato product, you should carefully drain this clear water. After this, the potatoes can be washed again with water, removing any remaining starch from them. It is recommended to repeat this procedure 2 times
- The final step in making homemade potato starch is drying it. To do this, place the mass that has settled to the bottom on a baking sheet covered with parchment paper and place in the oven until completely dry. Temperature The temperature in the oven should not exceed 40 °C. If you are not in a hurry for starch, you can leave the starch mass to dry on a baking sheet in the fresh air and it will gradually dry out on its own
- When the starch you have made becomes crumbly, roll it over it with a rolling pin, or knead it in your palms. This is necessary in order to remove any lumps that have formed.
It is recommended to pour the resulting homemade potato starch into glass jar with a tight-fitting lid to prevent moisture.
Potato starch you prepare yourself will differ in color from the purchased one. Homemade starch is not white, but slightly yellow, and this is its natural color. They simply add blue dye to the store-bought one, which makes its color white. Your product ends up without any chemical additives and is healthier.
How to make cornstarch?
Making cornstarch is similar to making a homemade potato recipe. Naturally, the main product is corn. It should be ground and also filled with cool water in a 1:1 ratio, that is, 1 tsp. corn + 1 tbsp. l. water. This whole mixture must be whipped and one glass added to it. hot water. Stir everything until the mixture thickens. Then put on fire for 1 minute. This is necessary in order to get rid of the starchy taste.
With these proportions you will get a small portion of starch, about 1 cup. If you need large quantity, then you need to carry out the calculation in accordance with these proportions.
Making starch at home is not at all difficult. I am guided by the above recipes and, most importantly, by the desire to make a starch product that will be healthier and more economical from a material point of view. And the dishes will become even tastier.
Starch is considered an integral component of plants, seeds, and fruits. The finished crumbly substance is widely used in industry and everyday life. The most commonly used starch is made from potatoes. The composition is easiest to obtain from tubers, and its cost is also the lowest. Housewives often add potato starch to dough, prepare jelly, or wash bed linen with it.
Potato starch at home
- To make starch, you will need potatoes, a grater and a sharp knife. If you take 2 kg. root vegetables, they will yield about 85 grams. loose white powder. You will spend approximately 60 hours preparing starch. The preparation process itself takes about 35 minutes.
- Wash the root vegetables, remove the jacket. Get rid of damaged areas and sprouts. Place the potatoes through a food processor or blender. Place the finished mixture on a sieve and strain thoroughly. The output will be a brownish liquid. You can use dry potato mass for potato pancakes.
- Leave liquid composition in the container for about half an hour, during the allotted time a cream-colored sediment forms - starch. Carefully drain off excess potato juice. Next, add to the container with the substance cold water, stir thoroughly. Wait again until sediment forms. Carry out manipulations until the water becomes clear and the substance is white.
- Take a suitable tray and cover it with a cloth or parchment paper. Try to drain as much liquid as possible. Then place the starch on a tray and allow the substance to dry at room temperature. After 9 hours, knead the dried layer of powder, break up all the lumps, wait until it dries completely.
- To dry the starch, if possible, select a room with low air humidity; the duration of the procedure will depend on this factor. In extreme cases, you will need about 3 days until the process is completely completed. After drying the starch, small lumps may form; grind the substance into dust using a coffee grinder.
- Starch in the form of powder can be added to various dishes (baked goods, jelly, etc.). The substance should be stored in a dry, closed container. Choose a suitable glass or plastic container. Be sure to pay attention to whether the lid fits tightly. Each time you use starch, make sure that no moisture gets into the composition.
Homemade rice starch
- Take 1 kg. regular unparboiled rice, rinse thoroughly and add water so that the liquid covers the composition by 3 cm. Add 95 grams to the cereal. baking soda. Stir the mixture and leave for 12 hours. After the specified time, drain the water, rinse the rice thoroughly, place on a tray, and allow the product to dry.
- Divide the rice into small portions, place in a blender bowl, and grind until smooth. Pour the resulting rice mass with cold water, add 80 g. table soda. Mix thoroughly, leave to infuse for 6-7 hours, stirring occasionally (about 6 times).
- After a certain time, start straining the product through a fine sieve. Cover the mesh household appliance with a thick layer of gauze. Mix the mixture well and begin pouring through a handy filter into a container so that no sediment remains. After the manipulation, get rid of the substance that has formed on the tissue. Wait a while for the starch to settle.
- Carefully drain the liquid from the pan without stirring the water. Distribute the process into several stages, this way the starch will settle, and you, in turn, will drain as much liquid as possible. Collect the remaining water with a syringe.
- Line a baking sheet with parchment paper, spread the wet starch in a thin layer, and allow the product to dry. Once the process is complete, pass the finished mixture through a coffee grinder. If you did everything correctly, then from 1 kg. The yield of rice will be approximately 800 grams. pure starch.
- If you are a big fan of potatoes, this vegetable does not pose any harm to the body. Therefore, you can eat at least 5 kg. root vegetables throughout the day. Unfortunately, there is one “but”: when eating potato dishes in your daily diet, the menu should not contain any other products.
- Natural starch a priori cannot harm the human body. Modified and refined white powder, which is sold on store shelves, has a detrimental effect on health. Unlike starch of plant origin, the production composition is subject to many chemical treatments.
- Starch is a pure carbohydrate with a complex chemical network. The substance is found in almost all fruits, vegetables, grains, nuts and legumes. The white powder is easily absorbed by the human body.
- After consumption, starch is converted into glucose. Based on this chemical process, a person quickly receives a noticeable boost of energy and vigor. If you prefer to eat starchy fresh foods, they must be eaten in combination with fats.
- This move will enrich the body with microelements, vitamins and minerals. To extract the maximum benefit from vegetables, you need to cook them in a steam bath, and never fry them. Consider the fact that only natural starch has all of the above beneficial qualities.
To make natural healthy starch at home, you need to be patient. In the end, the results will be worth it. If you care about your health, you should not abuse store-bought starch by adding it to various dishes.
Video: how to make homemade starch
We most often buy potato starch in stores or at the market. But, if the potatoes have yielded well and you have the desire and free time, then you can prepare potato starch yourself, at home. Read the recipe and you will see that it is very possible to make it.
Preparation begins with sorting and sorting raw material. We set aside large whole potatoes for food for the winter, and prepare starch from damaged, small, chopped potatoes.
How to make potato starch at home yourself.
Wash and grate the rejected potatoes. From time to time, pour water over the grater. You can also grind potatoes using a juicer. In this case, add the same amount of water to the finished mixture as the potato mass.
The result was a mush consisting of starch, scraps of peel and pulp. It needs to be filtered faster. You need to filter quickly, because... Rotting may begin.
To filter, you need to pass the ground mass through a nylon stocking, linen bag or gauze.
If the filtered mixture is not pure enough, you can pass it through the filter again.
The result was so-called starch milk.
It needs to be allowed to settle, then the starch will settle to the bottom.
We drain the top liquid, and lay out what remains at the bottom on cardboard or another flat surface in a layer of no more than 1 cm and dry it in the oven, in a low-heat Russian stove, electric dryer or any other method convenient for you. The main thing is that the temperature should not exceed 40°C, otherwise the starch will turn into a paste.
Whether the starch has dried or not is determined by touch.
AND final stage To make starch at home, roll it out with a rolling pin until it becomes crumbly.
Potato starch is stored in a closed container for a long time and does not lose its properties, unlike corn starch.
That's all production. As you can see, preparing potato starch for the winter is a labor-intensive task, but you can make delicious jelly, casseroles and sauces all winter long.
