Many housewives follow culinary instructions, but do not think about what role certain products play in the composition of the dish. So, often in confectionery recipes, starch is found in the list of components. It does not have a fragrant smell or taste, however, baking without the addition of starch can frustrate the expectations of the pastry chef. A reasonable question arises: why add starch to baked goods?
- First, the unique product is rich in vitamins and minerals. Therefore, it is categorically useful and safe. Even an excess of starch in baked goods will not harm either the taste of the product or its properties.
- Potato starch in baked goods (in biscuit dough) removes excess moisture. Thanks to this, it turns out to be airy, loose and crumbly. It should only be remembered that it is advisable to use potato starch in combination with milk or fermented milk products. Otherwise, the baked goods may turn out bland.
- Wheat starch is added to enhance the quality of the flour. Thanks to its use, pies, muffins and biscuits become more voluminous, soft, "grainy", their taste and structure are improved.
- Rice starch is ideal for filling sauces, syrups, puddings, and jam. It gives thickness, viscosity. This prevents the filling from leaking out of the oven baked at high temperatures.
- Among all types, corn starch is the most delicate in properties. It gives baked goods lightness, airiness and relieves them of a mealy aftertaste. In addition, cornstarch is an ideal dietary supplement. It reduces the calorie content of the product. Thus, your favorite pies, muffins and casseroles become less "harmful" for the figure.
If starch was not at hand or there are certain contraindications for this component, you can use products with similar properties. These include: semolina, buckwheat, or flaxseed flour, coconut, gelatin.
