Flours and starches are perhaps the hardest working ingredients in food manufacturing. For that reason, they’re ubiquitous in food products and relied on for their effect on texture, which is a signature attribute of many foods.
Flours and starches contribute creaminess with a mousse-like, sauced, or smooth congealed mouthfeel; add a crisp crunch to bars and baked goods; make for a moist or soft interior in cookies; and lend a characteristic viscosity and thickness to a range of fluid foods like soups, stews, and beverages.