Description
Tapioca starch, also known as tapioca flour, is a fine, white
powder derived from the cassava root. It is commonly used in
various culinary and industrial applications. Key points about
tapioca starch include:
- **Culinary Uses**:
- **Thickening Agent**: Used to thicken sauces, soups, and
gravies. It forms a clear gel when cooked.
- **Baking**: Provides a light texture in gluten-free baking
recipes, including cakes, cookies, and bread.
- **Puddings and Desserts**: Essential for making tapioca
pudding and other desserts.
- **Industrial Uses**:
- **Food Industry**: Used as a stabilizer, emulsifier, and
binding agent in processed foods.
- **Textiles and Paper**: Sometimes used in the production
of adhesives and coatings.
- **Properties**: Tapioca starch is known for its neutral flavor,
high digestibility, and ability to form a smooth, non-grainy
texture when cooked.
It is a popular choice in gluten-free diets and is valued for its
versatility and ease of use in various recipes.
