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Functional Properties of Starches
Starch is a major source of energy (calories) in grains and tubers, and foods made from them. However, when starch is added to products as an ingredient, it is the functional properties of the starch that are usually important, not the calories. Let us learn about these functional properties of starches.
Starches (being versatile and cheap) have an enormous number of food uses, including adhesive, bindings, clouding, dusting, film forming, foam strengthening, anti-staling, gelling, glazing, moisture retaining, stabilizing, texturizing and thickening applications as highlighted in Table.
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