Starch

starcheswheat starchrice starchfood starchamylAmylumstarchedblue starchC22 Starchdietary starches
Starch or amylum is a polymeric carbohydrate produced by most green plants as energy storage.wikipedia
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Potato

potatoesSolanum tuberosumIrish potato
It is the most common carbohydrate in human diet and is abundant in staple foods like potatoes, wheat, maize, rice, and cassava.
The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself, a perennial in the family Solanaceae.

Carbohydrate

carbohydratessaccharidecomplex carbohydrates
Starch or amylum is a polymeric carbohydrate produced by most green plants as energy storage.
The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, and cellulose.

Cassava

maniocyucaManihot esculenta
It is the most common carbohydrate in human diet and is abundant in staple foods like potatoes, wheat, maize, rice, and cassava.
Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates.

Beer

brewing industrybrewingbeers
In industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol for manufacture of beer, whisky and biofuel.
During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.

Malt

malted barleymalt extractbarley malt
In industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol for manufacture of beer, whisky and biofuel.
Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines.

Rice

Aman paddypaddypalay
It is the most common carbohydrate in human diet and is abundant in staple foods like potatoes, wheat, maize, rice, and cassava.
Rice flour and starch often are used in batters and breadings to increase crispiness.

Plant

Plantaeplantsflora
Starch or amylum is a polymeric carbohydrate produced by most green plants as energy storage.
With a few exceptions, the green plants have the following features in common; primary chloroplasts derived from cyanobacteria containing chlorophylls a and b, cell walls containing cellulose, and food stores in the form of starch contained within the plastids.

Amylose

It consists of two types of molecules: the linear and helical amylose and the branched amylopectin.
It is one of the two components of starch, making up approximately 20-30%.

Biofuel

biofuelsbio-fuelbio-fuels
In industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol for manufacture of beer, whisky and biofuel.
Bioethanol is an alcohol made by fermentation, mostly from carbohydrates produced in sugar or starch crops such as corn, sugarcane, or sweet sorghum.

Wheatpaste

wheat pastewheatpastingpaste
Mixing warm water in starch causes swelling which produces a paste, such as wheatpaste, that can be used as a thickening, stiffening or gluing agent.
Wheat paste (also known as flour paste, or simply paste) is a gel or liquid adhesive made from wheat flour or starch and water.

Amylopectin

It consists of two types of molecules: the linear and helical amylose and the branched amylopectin.
It is one of the two components of starch, the other being amylose.

Amyl

Amyl (disambiguation)
It provides the root amyl, which is used as a prefix for several 5-carbon compounds related to or derived from starch (e.g. amyl alcohol).

Maize

cornZea mayscorn (maize)
It is the most common carbohydrate in human diet and is abundant in staple foods like potatoes, wheat, maize, rice, and cassava.
A genetic variant that accumulates more sugar and less starch in the ear is consumed as a vegetable and is called sweet corn.

Starch production

Potato starch productionstarch industry
In the EU the starch industry produced about 8.5 million tonnes in 2008, with around 40% being used for industrial applications and 60% for food uses, most of the latter as glucose syrups.
Starch production is an isolation of starch from plant sources.

Glucose syrup

starch sugar
In the EU the starch industry produced about 8.5 million tonnes in 2008, with around 40% being used for industrial applications and 60% for food uses, most of the latter as glucose syrups.
Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch.

Glycogen

glycogen depositsglycogen (n)glycogen deposits
Glycogen, the glucose store of animals, is a more highly branched version of amylopectin.
Glycogen is the analogue of starch, a glucose polymer that functions as energy storage in plants.

Inulin

(2,1-beta-D-fructosyl) n F12 Inulin
An exception is the family Asteraceae (asters, daisies and sunflowers), where starch is replaced by the fructan inulin.
Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch.

Typha

cattailcattailsbulrush
Starch grains from the rhizomes of Typha (cattails, bullrushes) as flour have been identified from grinding stones in Europe dating back to 30,000 years ago.
Evidence of preserved starch grains on grinding stones suggests they were already eaten in Europe 30,000 years ago.

Rhizome

rhizomatousrhizomesRhizomatic
Starch grains from the rhizomes of Typha (cattails, bullrushes) as flour have been identified from grinding stones in Europe dating back to 30,000 years ago.
In general, a tuber is high in starch, e.g. the potato, which is a modified stolon.

Dietary fiber

fiberdietary fibresoluble fiber
Raw starch granules resist digestion by human enzymes and do not break down into glucose in the small intestine - they reach the large intestine instead and function as prebiotic dietary fiber.
Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins, pectins, beta-glucans, and oligosaccharides.

Flour

farinaceouswhite flourpotato flour
Starch grains from the rhizomes of Typha (cattails, bullrushes) as flour have been identified from grinding stones in Europe dating back to 30,000 years ago.
Flour contains a high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides.

Metabolism

metabolicmetabolizedmetabolic pathways
The glucose is used to generate the chemical energy required for general metabolism, to make organic compounds such as nucleic acids, lipids, proteins and structural polysaccharides such as cellulose, or is stored in the form of starch granules, in amyloplasts.
Carbohydrates are the most abundant biological molecules, and fill numerous roles, such as the storage and transport of energy (starch, glycogen) and structural components (cellulose in plants, chitin in animals).

Amyloplast

amyloplastsstatoliths
The glucose is used to generate the chemical energy required for general metabolism, to make organic compounds such as nucleic acids, lipids, proteins and structural polysaccharides such as cellulose, or is stored in the form of starch granules, in amyloplasts.
Amyloplasts are found in roots and storage tissues and store and synthesize starch for the plant through the polymerization of glucose.

Potato starch

potato starch flourpotato flourpotato
Each plant species has a unique starch granular size: rice starch is relatively small (about 2 μm) while potato starches have larger granules (up to 100 μm).
Potato starch is starch extracted from potatoes.

Starch gelatinization

gelatinizationgelatinizedgelatinize
This process is called starch gelatinization.