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Examined under a microscope using a mixture of equal volumes of glycerol and distilled water, potato starch presents transparent, colorless granules, either irregularly shaped, ovoid or pear-shaped, usually 30 μm to 100 μm in size but occasionally exceeding 100 μm, or rounded,
57:. Potato starch is a refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution.
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Many types of potatoes are grown for the production of potato starch, potato varieties with high starch content and high starch yields are selected. Recently, a new type of potato plant was developed that only contains one type of starch molecule:
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The cultivation of potatoes for starch mainly takes place in
Germany, the Netherlands, China, Japan, France, Denmark, and Poland, but also in Sweden, Finland, Austria, the Czech Republic, Ukraine, Canada, and India.
574:
Gonçalves, Idalina; Lopes, Joana; Barra, Ana; Hernández, Diana; Nunes, Cláudia; Kapusniak, Kamila; Kapusniak, Janusz; Evtyugin, Dmitry V.; Lopes da Silva, José A.; Ferreira, Paula; Coimbra, Manuel A. (2020-11-15).
46:(starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then left to settle out of solution or separated by
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10 μm to 35 μm in size. Starch granules exhibit characteristic dark crosses in polarized light. If potato starch is wetted it becomes sticky.
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577:"Tailoring the surface properties and flexibility of starch-based films using oil and waxes recovered from potato chips byproducts"
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from the potato processing industry, recovered from the potato cutting circuit during the production of
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is no longer common; potato starch has almost taken its place nowadays and only the name remains.
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Potato starch contains typical large oval spherical granules ranging in size from 5 to 100
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354:"Starch Gelatinization at Different Temperatures as Measured by Enzymic Digestion Method"
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bound to the starch; this increases the viscosity and gives the solution a slightly
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Potato starch was also used in one of the earlier color photography processes, the
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temperature of approximately 60 °C (140 °F), and high swelling power.
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bulb. Because of its small quantity and high price, starch from
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These properties are used in food and technical applications.
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Memorandum on potato starch, International Starch
Institute
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The
Japanese kitchen: 250 recipes in a traditional spirit
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community in the
Netherlands uses potato starch to make
298:
Potato starch in polarized light, magnification 100x
389:"Potato Starch: Production, Modifications and Uses"
581:International Journal of Biological Macromolecules
465:Blech, Zushe Yosef (2004). "Kosher for Passover".
395:(3rd ed.). Academic Press. pp. 511–39.
387:BeMiller, James N.; Whistler, Roy Lester (2009).
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556:"powder"), which refers to the starch from the
191:). It is also used in non-food applications as
16:Thickening agent used for culinary purposes
660:Potato starch gelatinization film, Youtube
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471:. Blackwell Publishing. pp. 97–114.
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274:Some potato starch is also produced as a
60:Potato starch contains approximately 800
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540:In Japan, potato starch is called
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242:Microscopic view: potato starch (
393:Starch: Chemistry and Technology
633:from the original on 2022-04-09
523:from the original on 2022-03-21
485:from the original on 2022-02-01
447:from the original on 2022-02-01
409:from the original on 2022-02-01
369:from the original on 2018-10-03
593:10.1016/j.ijbiomac.2020.06.231
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509:. The Harvard Common Press.
42:of the potato plant contain
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352:Shiotsubo, Toshiko (1983).
306:
10:
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680:Edible thickening agents
430:1000 Gluten-free Recipes
323:Potato starch production
211:, and as an adhesive in
50:, then dried to powder.
38:. The cells of the root
503:Shimbo, Hiroko (2000).
433:. John Wiley and Sons.
427:Fenster, Carol (2006).
259:. Waxy starches, after
468:Kosher Food Production
299:
247:
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24:
558:Erythronium japonicum
550:Erythronium japonicum
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267:less during storage.
261:starch gelatinisation
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22:
167:Other examples are
359:Agric. Biol. Chem.
333:Autochrome Lumière
300:
257:waxy potato starch
248:
228:Autochrome Lumière
193:wallpaper adhesive
140:-free recipes, in
87:Starch derivatives
25:
478:978-0-8138-2570-0
440:978-0-470-06780-2
402:978-0-12-746275-2
197:textile finishing
101:, cocktail nuts,
93:, for example in
89:are used in many
71:character, a low
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234:Potato varieties
224:Lumière brothers
126:processed cheese
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365:(11): 2421–25.
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246:) in plant cell
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136:and sauces, in
130:cheese analogue
91:cooking recipes
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34:extracted from
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690:Passover foods
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201:textile sizing
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73:gelatinisation
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162:grated cheese
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48:hydrocyclones
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28:Potato starch
23:Potato starch
21:
635:. Retrieved
584:
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562:E. japonicum
561:
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525:. Retrieved
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487:. Retrieved
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449:. Retrieved
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411:. Retrieved
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382:
371:. Retrieved
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328:Potato flour
301:
284:potato chips
280:French fries
273:
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122:bakery cream
114:french fries
103:potato chips
85:
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59:
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27:
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602:10773/37539
587:: 251–259.
313:Corn starch
253:amylopectin
244:amyloplasts
217:gummed tape
213:paper sacks
158:sponge cake
44:leucoplasts
669:Categories
637:2022-03-27
542:katakuriko
527:2022-04-09
489:2020-11-07
451:2016-01-10
413:2020-11-07
373:2013-03-19
339:References
265:retrograde
170:helmipuuro
144:foods for
120:sausages,
627:220331386
611:0141-8130
276:byproduct
99:wine gums
65:phosphate
675:Potatoes
631:Archived
619:32615230
546:katakuri
521:Archived
483:Archived
445:Archived
407:Archived
367:Archived
318:Katakuri
307:See also
185:Moluccan
146:Passover
111:battered
109:snacks,
107:extruded
36:potatoes
552:", and
156:, e.g.
148:and in
118:hot dog
95:noodles
69:anionic
685:Starch
625:
617:
609:
544:(from
513:
475:
437:
399:
255:, the
209:sizing
195:, for
189:papeda
180:papeda
177:, and
154:pastry
142:kosher
138:gluten
40:tubers
32:starch
623:S2CID
203:, in
183:(the
152:. In
615:PMID
607:ISSN
511:ISBN
473:ISBN
435:ISBN
397:ISBN
282:and
215:and
207:and
199:and
175:milk
132:and
597:hdl
589:doi
585:163
82:Use
62:ppm
30:is
671::
629:.
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613:.
605:.
595:.
583:.
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554:ko
519:.
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363:47
356:.
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55:μm
640:.
599::
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548:"
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376:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
