The potato starch it is a food rich in starch and free of gluten and fats, useful for intestinal health and suitable for those suffering from celiac disease. Let's find out better.
> 2. The properties and benefits of potato starch
> 4. The use of potato starch in cooking
La potato flour it is a flour obtained by drying and then grinding potatoes.
The starch is essentially composed ofpotato starch and appears as a white powder. It is very light and totally odorless and is widely used in pastry, especially for the preparation of cakes and creams.
Substituting, totally or partially, the potato starch to the flour they will get particularly fluffy cakes and donuts.
Like all starches, la potato flour it is made up of two different glucose polymers: amylopectina e amylosio.
THEamilopectina, the glucose polymer contained in the highest percentage, is an easily digestible molecule, with a high glycemic index, and is responsible for the thickening and stabilizing properties of potato starch.
THEamylosioinstead, it is responsible for reorganizing the starch after cooking.
From a nutritional point of view, potato starch is not particularly rich. It contains proteins and minerals in modest quantities and is completely fat-free. Much of the nutritional characteristics of potatoes are lost, in fact, during the processing process that is needed to obtain the starch.
The potato starch does not contain gluten, it is therefore suitable for the power supply of those suffering from celiac disease.
To obtain a particularly soft cake, the secret is to replace part of the flour with potato starch; then if the flour is completely replaced, a very soft cake can be obtained, which will especially appeal to children. Here is the recipe for one flourless cocoa cake.
- 3 eggs,
- 50 grams of vegetable margarine,
- 200 grams of potato starch,
- 75 grams of bitter cocoa,
- 150 grams of whole cane sugar,
- baking powder.
Method: melt the margarine in the microwave. Put all the ingredients in a large bowl and mix well using an electric mixer. If the dough is too hard, add a drop of milk.
Pour the mixture into a previously greased and floured non-stick pan and bake in the oven at 180 degrees for about 40 minutes.
If you want to make this cake even more delicious, you can glaze it with dark chocolate.
When we speak of starch we commonly refer to that of potatoes; in reality, however, they also exist the starch of bananas, chestnut starch and cassava starch, just to name a few.
In practice, the appellative "starch" belongs to starch also obtained from products other than potatoes.