Starching

Starching is a cooking process where heat is applied to starchy foods like potatoes, rice, or corn to transform their structure and texture. When heated in the presence of water, the starch molecules absorb the liquid and swell, causing the food to become softer and more digestible. This process also improves flavor and palatability. In food production, starching can help thicken sauces or create desired textures. Overall, starching is essential for preparing and modifying the consistency of many carbohydrate-rich foods, making them more enjoyable and easier to eat.