This is a physical test. A chemical test for starch is to add iodine solution (red) and see if it turns blue/black in colour. It is possible to distinguish starch from other carbohydrates using this iodine solution test.For example, if iodine is added to an peeled potato then it will turn black.his is a physical test. A chemical test for starch is to add iodine solution (red) and see if it turns blue/black in colour. It is possible to distinguish starch from other carbohydrates using this iodine solution test.
Even when some of my loaves don't turn out so well, they can be sacrificed to the altar of thrift. When life gives you a bread disaster, you make breadcrumbs, one of my favourite kitchen staples. Stale bread and breadcrumbs serve several purposes in the kitchen. They are used as a binding agent (in meatballs and sausages). They act as a delicious protective coating to seal in both flavour and juices in dishes such as the retro classic chicken kiev or in schnitzels.
The history of bread goes back at least 30,000 years. The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour.lat bread of these types also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets.