Starch

Starch is suited to a vast array of food and industrial applications. Combined with its low cost, this has led to a remarkable increase in its utilization. In 1962, more than 150 million bushels (1 bushel = 35.24 L) of grain, generally corn, were processed for starch. Over half of the 5 billion poun...

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Bibliographic Details
Published inCooking Innovations pp. 277 - 304
Main Author Nussinovitch, Amos
Format Book Chapter
LanguageEnglish
Published United Kingdom CRC Press 2014
Taylor & Francis
Taylor & Francis Group
Subjects
Food & beverage technology
Food Science
General References
Blanc Manger
Wheat Starch
Spring Onion
Pregelatinized Starches
Meatball Soup
Waxy Cornstarch
Modified Food Starches
Chopped Spring Onion
Pie Fillings
Dry Starch
Sweet Potato Starch
Sweet Corn
Soy Sauce
Starch Granules
Shiitake Mushrooms
Potato Starch
Tapioca Starch
Moisture Content
Fresh Ginger
White Sugar
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Summary:Starch is suited to a vast array of food and industrial applications. Combined with its low cost, this has led to a remarkable increase in its utilization. In 1962, more than 150 million bushels (1 bushel = 35.24 L) of grain, generally corn, were processed for starch. Over half of the 5 billion pounds of cornstarch was converted to dextrose and corn syrup while the rest was marketed in raw form or modified to manufacture a variety of specialty starches and derivatives. Since then, there has been an average annual increase of ~5% in the quantity of processed grain. There are a vast number of applications for starch in the food industry, but, as stated by the French lawyer, politician, and author of a celebrated work on gastronomy, Physiologie du Goût (The Physiology of Taste) Anthelme Brillat-Savarin: “Starch is the basis of bread, of pastry, and of purées of all kinds, and thus to a great degree enters into the nourishment of nearly every nation.”
ISBN:143987588X
9781439875889
DOI:10.1201/b15547-18