| starch |
the most important binder in Chinese cooking is starch. The starch commonly used for cooking in China is from water caltrops, pea flour or from the draining when the flour is washed for getting gluten. Corn flour is the recommended substitute. Pre-soaking sauces with starch protect the surface of the pieces and keep the juice in on frying. Wheat flour is a heavier binder. Fish is often rubbed with flour so that its skin will hold together better on frying
출처: www.chinesefood-recipes.com/glossary_of_ingredient...
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|---|---|
| starch |
Complex carbohydrates found for example in potatoes, corn, rice and wheat.
출처: www.bddiabetes.co.uk/dyn_en/glossary.html
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| starch |
A polysaccharide used to store sugar.
출처: www.edu.pe.ca/threeoaks/science/grassroots/bio521/...
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| starch |
A sugar used as a form of energy storage. It is a polysaccharide made entirely of glucose.
출처: www.freakinfucus.co.uk/primers/prm_gloss.htm
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| starch agar |
an agar medium containing peptone, beef extract, sodium chloride, and soluble starch, used for determining hydrolysis of starch. Bromcresol purple may be included for identification of Haemophilus vaginalis.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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