Biology Forums - Study Force

List three properties of starch.
 
  What will be an ideal response?

Any three of the following:
completely insoluble in cold water
opaque, clear, semiclear, or cloudy and soft or cohesive in texture
on cooking, a colloidal dispersion is formed in the resulting starch paste
some pastes form gels and some are nongelling
some tend to become rigid on standing
some are cohesive and tend to be stringier