Corn Starch Fried Wings

Starch is a food that can have a thickening effect. The most common types of starch include sweet potato starch, corn starch, etc. In addition to daily stir frying, we can also use starch to wrap food during frying to increase its crispness. The effects of different starches may vary. So, when frying food, what starch makes it more crispy?
Starch is a high molecular weight carbohydrate formed by the polymerization of glucose molecules. Its basic constituent units are α- D-glucopyranose, molecular formula C6H12O6. There are two types of starch: amylose and amylopectin. The former is a spiral structure without branches; The latter consists of 24-30 glucose residues α- The 1,4-glycosidic bond is formed by connecting the end to the end, and is located at the branched chain α- 1,6-glycosidic bond.
Starch has a wide range of applications, with deformed starch being the focus. Modified starch refers to the utilization of physics. Chemical or enzymatic methods alter the molecular structure and physicochemical properties of the original starch, resulting in new starch or starch derivatives with new properties and applications. It has a variety of types and can be divided into the following categories based on the processing method.
1. Physical denaturation: pre gelatinization（ α- Starch γ Radiation, ultra-high frequency radiation treatment of starch, mechanical grinding treatment of starch, wet heat treatment of starch, etc.
2. Chemical denaturation: Denaturated starch obtained by processing with various chemical reagents. There are two main categories: one is to reduce the molecular weight of starch, such as hydrolyzed starch, oxidized starch, baked dextrin, etc; Another type is to increase the molecular weight of starch, such as cross-linked starch, esterified starch, etherified starch, grafted starch, etc.
3. Enzymatic denaturation (biological modification): Various enzymes treat starch. as α、β、γ- Cyclodextrin, maltodextrin, linear starch, etc.
4. Composite denaturation: Modified starch obtained by using two or more processing methods. Such as oxidized cross-linked starch, cross-linked esterified starch, etc. The modified starch obtained by composite modification has the respective advantages of two types of modified starch.