Starchy foods | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-13

This is an audio version of the Wikipedia Article:
Starchy foods


00:01:22 1 Etymology
00:01:57 2 History
00:03:13 3 Energy store of plants
00:04:52 3.1 Biosynthesis
00:07:01 3.2 Degradation
00:09:14 4 Properties
00:09:23 4.1 Structure
00:11:33 4.2 Hydrolysis
00:12:44 4.3 Dextrinization
00:13:12 4.4 Chemical tests
00:15:17 5 Food
00:17:23 5.1 Starch industry
00:18:10 5.1.1 Starch sugars
00:19:58 5.1.2 Modified starches
00:21:43 5.1.3 Use as food additive
00:22:37 5.1.4 Use in pharmaceutical industry
00:22:54 5.1.5 Resistant starch
00:23:49 6 Industrial applications
00:23:59 6.1 Papermaking
00:25:46 6.2 Corrugated board adhesives
00:26:36 6.3 Clothing starch
00:27:35 6.4 Other
00:30:08 6.5 Occupational safety and health
00:30:50 7 See also



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SUMMARY
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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. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the glucose store of animals, is a more highly branched version of amylopectin.
In industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol in the manufacture of beer, whisky and biofuel. It is processed to produce many of the sugars used in processed foods. Mixing most starches in warm water produces a paste, such as wheatpaste, which can be used as a thickening, stiffening or gluing agent. The biggest industrial non-food use of starch is as an adhesive in the papermaking process. Starch can be applied to parts of some garments before ironing, to stiffen them.