It's time to give the versatile, useful starch the attention it deserves.
Starch exists as semi-crystalline granules. If exposed to sufficient heat and moisture, these starch granules swell and soften, losing their hard, crystalline structure, in a process known as. The starch granules eventually burst, leaching starch molecules out into the water that surrounds them, and the mixture thickens. If that same mixture is cooled, the mixture generally becomes thicker, even rubbery at the extremes., which are large carbohydrate units of glucose molecules.
However, potato starch has some advantages over cornstarch. For one thing, potato starch readily combines with water. In science terms, potato starch is said to have a high water-binding capacity, and its water binding-capacity is even higher than that of cornstarch. Also, gels made from potato starch solutions tend to be clearer and more neutral tasting than gels made from cornstarch .
To test this idea, I compared two doughs mixed at 80 percent hydration: One made with all wheat flour, the other made with 100 percent potato starch. I made sure to gelatinize roughly 30 percent of each starch by cooking a third of the dry starch in all of the water, then incorporating that mixture into the remaining dry starch.
But let’s dig deeper. Deep frying is a complex cooking process that integrates several of the concepts we’ve covered so far: Amylose-amylopectin content, gelatinization, and retrogradation. When chicken is in a moist, hot environment—like a hydrated dredge or batter that’s being deep fried—starch granules swell up, allowing the amylose units to move around and separate from one another.
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