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.
Moving to French cuisine, one of my favourite ways of using up stale bread is in a simple Gascon soup, Garbure, made with layers of bread and cabbage, flavoured with ham, beans and vegetables. Cookery writer Kate Hill's recipe is gorgeous.
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.