Potato starch is the extracted starch from potatoes. The starch turns to a light, powdery, flour-like consistency once it has dried out, and it is a common ingredient that features in several recipes.
马铃薯淀粉是从马铃薯中提取的淀粉。淀粉干透后会变成轻质、粉状、类似面粉的稠度，它是几种食谱中的常见成分。
To make potato starch, a person crushes raw potatoes, which separates the starch grains from the destroyed cells. The starch is then cleaned and left to dry. Once dry, the potato starch forms a white, powdery, flour-like consistency.
Potato starch is gluten-free, meaning it can work effectively as a gluten-free plain flour alternative in some recipes.
This article explores the uses and benefits of potato starch and compares its different types.
为了制造马铃薯淀粉，人们将生马铃薯压碎，从而将淀粉粒与被破坏的细胞分离。然后清洗淀粉并使其干燥。一旦干燥，马铃薯淀粉就会形成白色的粉状面粉状稠度。 马铃薯淀粉不含麸质，这意味着它可以在某些食谱中有效地用作不含麸质的普通面粉替代品。 本文探讨了马铃薯淀粉的用途和好处，并比较了它的不同类型Tingnan ang karagdagang mga detalye tungkol sa Bakerchoiz Sdn Bhd
