Starch
Starch is a complicated carbohydrate. Pasta, potatoes, and other starchy foods are made out of carbohydrates. It is made of lots of sugars. Plants use it to keep energy.
Starch in food.
Some good food sources of starch are cereals, breads, potatoes, grains, peas, and beans. Starch is also used for thickening sauces in cooking. It is a white powder that is tasteless and odourless. It can also be used for thickening cold foods when they are pre-cooked.
Laundry starch.
There are also different kinds of starch like Laundry Starch which is a gives clothing a smooth and crisp feel. Sweat and dirt from a person’s wrist and neck would stick to the starch on the clothes, and not on the fibers of the clothes and would wash away along with the starch. Then, after each laundry load, the starch would be used again.
Other facts.
Starch glues are used in wood, cotton, and bonding of paper. Animals and humans have amylase, so they can digest starch.
Starch was used in Europe in the 16th and 17th centuries to stiffen the collars and ruffs of the fine linen which surrounded the neck. Starch also requires heat to thicken. The actual temperature depends on the type of starch.
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