Using Potato Starch in Baking

SCIENCE EXPERIMENTS Why & When to use Potato Starch in Baking Why & When to use Potato Starch in Baking FoodCrumbles.com FoodCrumbles.com May, 2021

It starts with: the Humble Potato 01. Potatoes are mostly water (80%-ish) & starch . Starch is the energy reserve for growing into a new potato plant when planted! Potatoes are mostly water (80%-ish) & starch . Starch is the energy reserve for growing into a new potato plant when planted!

[{"selector":"#anim-fdae8aec-6b18-466b-b997-518328e24217 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(6.780660402045342%, 0%) scale(4)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Extract the starch 02. Potato starch is made from: potatoes. Shred and rinse the potatoes. Leave to sit, and the starch sediments out. Dry the starch and it's ready to go. Potato starch is made from: potatoes. Shred and rinse the potatoes. Leave to sit, and the starch sediments out. Dry the starch and it's ready to go.

What is starch? Starch is a carbohydrate, made up of long, mostly linear chains of glucose molecules. There are two main types of 'chains': amylose & amylopectin. Science Intermezzo Science Intermezzo Glucose

[{"selector":"#anim-d69f1bf0-09f9-4584-8a48-181f2b02841c","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(0.95)","offset":0.25},{"transform":"scale(1.05)","offset":0.75},{"transform":"scale(1)","offset":1}],"delay":0,"duration":600,"easing":"cubic-bezier(0.3, 0.0, 0.0, 1)","fill":"both","iterations":1}] What is starch? Starch is a carbohydrate, made up of long, mostly linear chains of glucose molecules. There are two main types of 'chains': amylose & amylopectin. Science Intermezzo Science Intermezzo Glucose Did you know: starch from different crops (e.g. potato vs corn vs cassava) have a similar basic structure, but all behave slightly different! Did you know: starch from different crops (e.g. potato vs corn vs cassava) have a similar basic structure, but all behave slightly different!

Bake with Potato Starch! Bake with Potato Starch! 03. We experimented with and tested potato starch in several bakes. See which one might work for you! We experimented with and tested potato starch in several bakes. See which one might work for you!

'Sand' Cookies 'Sand' Cookies Looking for crumbly, 'sand', cookies? Potato starch may just be your best friend, it doesn't make as cohesive a cookie as flour does. Creating some unique textures. Looking for crumbly, 'sand', cookies? Potato starch may just be your best friend, it doesn't make as cohesive a cookie as flour does. Creating some unique textures. Suggestion 1: Suggestion 1:

[{"selector":"#anim-9cf0788a-7868-4699-8eef-8f886a72e507","keyframes":{"transform":["translate3d(-138.7931%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b374e56d-1664-4ffe-aa67-40ead4c2a197","keyframes":[{"transform":"rotateZ(-360deg)"},{"transform":"rotateZ(0deg)"}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] 'Sandy' Cookies 'Sandy' Cookies Looking for crumbly, 'sandy', cookies? Potato starch may just be your best friend, it doesn't make as cohesive a cookie as flour does. Creating some unique textures. Looking for crumbly, 'sandy', cookies? Potato starch may just be your best friend, it doesn't make as cohesive a cookie as flour does. Creating some unique textures. Tip : use a blend of potato starch and wheat flour, just using potato starch will make your cookies too delicate! Tip : use a blend of potato starch and wheat flour, just using potato starch will make your cookies too delicate! Suggestion 1: Suggestion 1:

Why does the cookie become crumbly? During cooking (or baking) starch absorbs moisture and swells up. It gelatinizes. Starch is great at thickening liquids, not so much at creating 'structure'! Science Intermezzo Science Intermezzo

Flour free brownies Flour free brownies These brownies don't need wheat flour to provide structure, the thickening power of potato starch does the job. Making moist, sturdy brownies! These brownies don't need wheat flour to provide structure, the thickening power of potato starch does the job. Making moist, sturdy brownies! Suggestion 2: Suggestion 2:

Gooey vs Cakey Brownies? Want more gooey? Add more fat (e.g. butter, chocolate) a/o more eggs --> add moistness and richness. Looking for cakey? Add more flour --> drier and sturdier. Science Intermezzo Science Intermezzo

Cupcakes Cupcakes Replace some flour with potato starch. It doesn't impact cupcakes too much, but might be a way to use up that last load of potato starch :-). Keep in mind to adjust baking times! Replace some flour with potato starch. It doesn't impact cupcakes too much, but might be a way to use up that last load of potato starch :-). Keep in mind to adjust baking times! Suggestion 3: Suggestion 3:

Why adjust the baking time? Different starches 'cook' at slightly different temperatures. Potato starch cooks at slightly lower temperatures than that of wheat and corn, needing less time in the oven! Science Intermezzo Science Intermezzo

Learn more about Food & Science @ FoodCrumbles.com Learn more about Food & Science @ FoodCrumbles.com Did your own potato starch experiments? Let us know! Twitter: @FoodCrumblesSci Did your own potato starch experiments? Let us know! Twitter: @FoodCrumblesSci