What kind of flour is water chestnut powder

Water chestnut starch is made from sago. When it is added with water and heated and cooked, it becomes transparent and has an elastic texture. Water chestnuts are rich in copper and potassium. Copper is an essential element for the human body and is very helpful for the blood, central nervous system and immune system. Nowadays, most people have the habit of staying up late, and this thing can help those who stay up late get some relief. The following is a detailed introduction.

Morphological characteristics

  [Original form] Annual aquatic herb. There are two types of roots: in addition to absorbing roots, there are also assimilating roots; the assimilating roots contain chlorophyll, grow from the stem nodes, and are pinnately fissured. The stem is slender and its length varies depending on the depth of the water. The leaves are clustered at the top of the stem, in a rosette shape, diamond-shaped and triangular, 2.5-4cm long, 2-4.5cm wide, with coarse serrations on the upper half of the edge, entire near the base, green, glabrous on the upper side, with fine hairs on the lower side when young, which gradually fall off later, and with hairs along the veins; the petiole is 2.5-5cm long, hairy or glabrous, with a fat spongy air chamber near the top. Flowers are bisexual, solitary in leaf axils; calyx tube is short, hairy, with 4 lobes; petals are 4; stamens are 4; ovary is semi-inferior, 2-chambered, with 1 ovule in each chamber, style is subulate, stigma is capitate, and disk is cockscomb-shaped. The fruit is an inverted triangle with a flat tip, thorns at both ends, the distance between the two thorns is 3-4cm, and the calyx lobes on the abdomen and back fall off. A seed. Flowering period is June-July. Fruiting period is September-October.

No odor: Water chestnut powder has no odor and is suitable for products that require fine-tuning of odor, such as food and cosmetics.

Bland taste: Water chestnut starch has no taste and no aftertaste (such as corn), so it is more suitable than ordinary starch for products that require refined flavors, such as puddings, cakes and stuffed pastry fillings.

The paste is clear: the paste formed after steaming water chestnut powder is clear and transparent, suitable for coloring with pigments. This property is also important for the use of rhombus powder in sizing high-grade paper. [1]

Viscosity: Since the ratio of amylopectin to amylose in the native starch of water chestnut is as high as 80:20, it has a very high peak viscosity. This feature is suitable for many uses. At the same time, water chestnut powder can also be modified to eliminate stickiness and produce a loose structure, which is very important in many food processing.

     Dishes with water chestnut starch

High freeze-thaw stability: native water chestnut starch paste exhibits relatively low reversibility, thus preventing water loss during freeze-thaw cycles. This property can be further enhanced through modification.