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Potato starch, the Glossary

Potato starch is starch extracted from potatoes.^[1]

47 relations: Amylopectin, Asian cuisine, Auguste and Louis Lumière, Autochrome Lumière, Batter (cooking), Bioscience, Biotechnology, and Biochemistry, By-product, Cheese analogue, Coated paper, Corn starch, Erythronium japonicum, Finishing (textiles), Food extrusion, French fries, Gluten, Grated cheese, Helmipuuro, Hot dog, Hydrocyclone, Instant soup, Ion, Kashrut, Leucoplast, Micrometre, Milk, Modified starch, Moluccans, Noodle, Papeda (food), Paper bag, Parts-per notation, Passover, Pastry, Phosphate, Potato, Potato chip, Processed cheese, Recipe, Retrogradation (starch), Sizing, Sponge cake, Starch, Starch gelatinization, Tuber, Wallpaper paste, Waxy potato starch, Wine gum.
Passover foods
Potatoes
Starch

Amylopectin

Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. Potato starch and Amylopectin are starch.

See Potato starch and Amylopectin

Asian cuisine

Asian encompasses several significant regional kontol styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian.

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The Lumière brothers, Auguste Marie Louis Nicolas Lumière (19 October 1862 – 10 April 1954) and Louis Jean Lumière (5 October 1864 – 6 June 1948), were French manufacturers of photography equipment, best known for their motion picture system and the short films they produced between 1895 and 1905, which places them among the earliest filmmakers.

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Autochrome Lumière

The Autochrome Lumière was an early color photography process patented in 1903 by the Lumière brothers in France and first marketed in 1907.

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Batter (cooking)

Batter is a flour mixture with liquid and other ingredients such as sugar, salt, and leavening used for cooking.

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Bioscience, Biotechnology, and Biochemistry

Bioscience, Biotechnology, and Biochemistry is a monthly, peer-reviewed, scientific journal published by the Japan Society for Bioscience, Biotechnology and Agrochemistry, of which it is the official journal.

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By-product

A by-product or byproduct is a secondary product derived from a production process, manufacturing process or chemical reaction; it is not the primary product or service being produced.

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Cheese analogue

Cheese analogues (more widely known as cheese alternatives) are products used as culinary replacements for cheese.

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Coated paper

Coated paper (also known as enamel paper, gloss paper, and thin paper) is paper that has been coated by a mixture of materials or a polymer to impart certain qualities to the paper, including weight, surface gloss, smoothness, or reduced ink absorbency.

See Potato starch and Coated paper

Corn starch

Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. Potato starch and corn starch are Edible thickening agents and starch.

See Potato starch and Corn starch

Erythronium japonicum

Erythronium japonicum, known as Asian fawn lily, Oriental fawn lily, Japanese fawn lily is a pink-flowered species trout lily, belonging to the Lily family and native to Japan, Korea, the Russian Far East (Sakhalin Island, Kuril Islands) and northeastern China (Jilin and Liaoning).

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Finishing (textiles)

In textile manufacturing, finishing refers to the processes that convert the woven or knitted cloth into a usable material and more specifically to any process performed after dyeing the yarn or fabric to improve the look, performance, or "hand" (feel) of the finish textile or clothing.

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Food extrusion

Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape.

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French fries

French fries (North American English & British English), and chips (British and other national varieties), finger chips (Indian English), french-fried potatoes, or simply fries are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France.

See Potato starch and French fries

Gluten

Gluten is a structural protein naturally found in certain cereal grains.

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Grated cheese

Grated cheese is cheese that has been grated.

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Helmipuuro

Helmipuuro (Finnish) is a type of porridge traditional in Finland.

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Hot dog

A hot dog is a dish consisting of a grilled, steamed, or boiled sausage served in the slit of a partially sliced bun.

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Hydrocyclone

Hydrocyclones are a type of cyclonic separators that separate product phases mainly on basis of differences in gravity with aqueous solutions as the primary feed fluid.

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Instant soup

Instant soup is a type of soup designed for fast and simple preparation.

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Ion

An ion is an atom or molecule with a net electrical charge.

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Kashrut

(also or, כַּשְׁרוּת) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law.

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Leucoplast

Leucoplasts ("formed, molded") are a category of plastid and as such are organelles found in plant cells.

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Micrometre

The micrometre (Commonwealth English) as used by the International Bureau of Weights and Measures; SI symbol: μm) or micrometer (American English), also commonly known by the non-SI term micron, is a unit of length in the International System of Units (SI) equalling (SI standard prefix "micro-".

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Milk

Milk is a white liquid food produced by the mammary glands of mammals.

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Modified starch

Modified starch, also called starch derivatives, is prepared by physically, enzymatically, or chemically treating native starch to change its properties. Potato starch and Modified starch are Edible thickening agents and starch.

See Potato starch and Modified starch

Moluccans

Moluccans are the Austronesian-speaking and Papuan-speaking ethnic groups indigenous to the Maluku Islands (also called the Moluccas), Eastern Indonesia.

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Noodle

Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings.

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Papeda (food)

Papeda, or bubur sagu, is a type of congee made from sago starch.

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Paper bag

A paper bag is a bag made of paper, usually kraft paper.

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Parts-per notation

In science and engineering, the parts-per notation is a set of pseudo-units to describe small values of miscellaneous dimensionless quantities, e.g. mole fraction or mass fraction.

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Passover

Passover, also called Pesach, is a major Jewish holidayand one of the Three Pilgrimage Festivals.

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Pastry

Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them.

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Phosphate

In chemistry, a phosphate is an anion, salt, functional group or ester derived from a phosphoric acid.

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Potato

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potato starch and potato are potatoes.

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Potato chip

A potato chip (NAmE and AuE; often just chip) or crisp (BrE and IrE) is a thin slice of potato (or a thin deposit of potato paste) that has been deep fried, baked, or air fried until crunchy.

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Processed cheese

Processed cheese (also known as process cheese; related terms include cheese food, prepared cheese, or cheese product) is a product made from cheese mixed with an emulsifying agent (actually a calcium chelator).

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Recipe

A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food.

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Retrogradation (starch)

Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. Potato starch and Retrogradation (starch) are starch.

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Sizing

Sizing or size is a substance that is applied to, or incorporated into, other materials—especially papers and textiles—to act as a protective filler or glaze.

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Sponge cake

Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder.

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Starch

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. Potato starch and Starch are Edible thickening agents.

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Starch gelatinization

Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Potato starch and starch gelatinization are starch.

See Potato starch and Starch gelatinization

References

[1] https://en.wikipedia.org/wiki/Potato_starch

Also known as Katakuriko, Modified potato starch, Potato starch flour.

Potato starch, the Glossary

Table of Contents

See also

Passover foods

Potatoes

Starch

References