category: food/groceries: binders

Starch, wheat starch, de.: Stärke, Weizenstärke, fr.: amidon

Wheat starch is a polysaccharide (or carbohydrate) and consists of long chains of fructose units connected to tree-like molecules. Within our alimentary system starch is changed first to maltodextrin and then to monosaccharide glucose units. Maltodextrins are glucose chains that are shorter than carbohydrates. Most are easily digested and barely sweet. Starch is tasteless and a good binder. Wheat starch or corn starch are therefore well suited to bind sauces or soups.

Foods containing starch

Starch is contained in many foods, for example bread and baked goods, pasta, rice, rice products, potatoes, potato products, cereals, cereal products and all foods containing flour. Starch is difficult to digest when raw but easy when it has been cooked.