What is starch?, 2019-04-09

As the predominant component of wheat flour, starch is mostly added to baked foods under this guise. It’s seldom given the same respect that gluten receives for its performance nor the recognition that fiber gets for improving nutrition profiles. However, without starch most baked foods would not exist. Plants produce starch, a semi-crystalline polymer, during photosynthesis. Fiber, either inherently present in flour or as an isolated food ingredient, is mostly composed of the polysaccharide amylose and amylopectin, with the former being a straight-chain polymer and the . . .
Both chemically and physically processed starches are used by bakers to improve product quality.

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