tapioca

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Related to Tapioca flour: xanthan gum

tapioca

(tăpēō`kə), widely used starchy food, obtained from the fleshy root of the bitter cassavacassava
or manioc
, name for many species of the genus Manihot of the family Euphorbiaceae (spurge family). The roots, which resemble sweet potatoes and are eaten in much the same way, yield cassava starch, a staple food in the tropics.
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. Tapioca is sold in flake or flour form and as the pellet pearl tapioca. Tapioca flour is widely used in place of wheat flour in regions where it is grown, e.g., South and Central America, Africa, the West Indies, and parts of India. When cooked it becomes transparent and increases in size. It is used to thicken puddings and soups.

Tapioca

 

starch granules obtained from the tuberous root of cassava, a tropical plant. The starch of the cassava root is refined, pressed through a sieve, and heated on metal plates at a temperature of 150°C; this causes it to become somewhat glutinous and to agglomerate into granules. Tapioca is easily digested and is used in soups, cereals, and other food preparations. It is produced mainly in tropical countries of Asia, Africa, and South America. World production of cassava in 1972 was 105.4 million tons. Certain varieties of sago, such as the Brazilian sago, are sometimes called tapioca.

tapioca

[‚tap·ē′ō·kə]
(food engineering)
A food, high in starch, that is made from the cassava plant.
References in periodicals archive ?
2 tablespoons ground chia seeds 2 1/4 teaspoons active dry yeast 1 tablespoon granulated sugar 1 cup warm water (110-115 F), divided 2/3 cup millet flour, plus more if needed 1/2 cup garbanzo bean flour 1/4 cup tapioca flour ft cup cornstarch 1/3 cup potato starch 1/3 teaspoon xanthan gum 3/4 teaspoon fine salt 1 tablespoon unsalted butter, melted 1 tablespoon poppy seeds, optional [1] Grease inside of long French baguette pan with vegetable oil or softened butter; set aside.
Central Java has two factories and Lampung, the largest producer of tapioca flour, has one.
2) place one tablespoon of tapioca flour into the neck of the lower funnel (wide part facing upwards);
The composite flour was composed of 30% sorghum flour, 30% tapioca flour, 30% cornstarch and 10% potato starch.
Two Montina products on the market may work as a substitute to traditional flours: Montina Pure rice grass flour and an all-purpose gluten-free baking blend, which includes white rice flour and tapioca flour.
One example is Ener-G Foods' Egg Replacement, which comes in a box and uses potato starch and tapioca flour as a base.
Most of the dishes had meat, coated with tapioca flour, and then steamed.
These little soft buns are amazing, with a unique texture bestowed upon them by the tapioca flour and the cheese.
Em muitos paises, as denominacoes cassava starch, tapioca flour e tapioca starch sao confundidas com a denominacao farinha de tapioca, mas significam fecula de mandioca, que e um produto diferente (MII.
And how does arrowroot, tapioca flour, or potato starch function in a muffin recipe?
Sift together rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a mixing bowl.
What they do contain are all-natural ingredients such as white rice flour, tapioca flour, grape juice concentrate, and, in Rye-less "Rye," caraway seeds.