What is Tapioca flour?
extracted from dried roots of the cassation plant, tapioca flour has a white color, usually a slightly sweet taste and very high in starch. Tapioca flour is used worldwide as a thickening agent. This type of flour is also popular as a gluten -free bakery without grain. The flour itself is an excellent binder and has a fairly unimpressed and neutral taste. It is often replaced by corn starch or starch Arrowroot, although each of these starchs affect the kitchen differently. Tapioca flour is particularly rubber and becomes translucent and shiny when cooking. If tapioca is desirable as a reimbursement on gluten -free flour, it is usually combined with a potato starch, a xanthan rubber and then with other gluten -free flour, such as rice flock. Such a combination is necessary to obtain all the required texture elements of most roast goods.
nutritional, tapioca flour is mostly starch. It has a relatively low calorie content, but also with a low content of essential vitamins and minerals. Limited nutritionalThe Tapioca flour profile corresponds to using only the thickeners in the most developed world.
on the parent plant Tapioca is Cassava or Manihot Esculenta . Kasvava is also sometimes called Manioc or Yuca, originally from South America. Although people in South America still eat it, Cassava has now been grown in tropical and subtropical areas around the world and has been many hundreds of years. Cassava roots actually remain a basic food for millions of people.
Cassava tubers are not extensively consumed for tropics and subtropia. Tapioca, however, appears in various kitchens throughout the world. Common meals made of tapioca include pudding, tapioca pearls, chips, flatbreads and fufu.
Kasava roots contain chemical components called cyanogenic glucosides. In consumption, these chemicals also interact with the enzyme present in the cassav, which releases cyanogen. Culture around the world that cultThey are Cassava, developed traditional methods of preparation of Kasava roots that eliminate the risk of cyanide poisoning. The sweeter varieties of Kasava, which are usually used to make Tapiok's flour, contain a lower amount of dangerous cyanogenic glucosides. The process of starch extraction Kasava for flour production and then eliminates the rest of these toxic compounds.