what is Starch?

· Starch is derived from Middle English (Strechen) means stiffen.
· Amylose is Latin from Greek and Amulon, which means, “not ground at a mill”.
· Starch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycoside bonds.
· Starch is produced by all green plants as an energy store and is a major food source for humans.
· Starch is white, tasteless and odorless powder.
· Insoluble in cold water but soluble in alcohol and hotwater.
· It consists of two types of molecules helical amylose and branched amylopectin.
· Depending on plant starch generally contains 20% to 25% amylose and 75% to 80% amylopectin.
· Starch can be used as a thicking, stiffening or gluing agent when dissolved in warm water.