Potato Starch

Potato Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy storage. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods like potatoes, wheat, maize (corn), rice, and cassava. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. Widely used prepared foods containing starch are bread, pancakes, cereals, noodles, pasta, porridge and tortilla. Starch gelatinization during cake baking can be impaired by sugar competing for water, preventing gelatinization and improving texture.