A starch gel is a network of swollen starch granules and starch molecules that holds water in place, creating a thicker or more solid structure. Different starches thicken at different temperatures and work best at different concentrations. Common starches used in baking include cornstarch, potato starch, and rice starch; these are pure 100% starch. You may also be thinking about flour, or wheat flour, and this also contains starch, but it also contains other components of the wheat kernel, including proteins, fats, fiber, and sugars.

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