Why is the amount of starch in food important?
The answer depends on why you are asking.
It is important because if you put in too much it will be too stiff and the starch will be overpowering. (Imagine choclate pudding with too much corn starch - it won't have that nice mouth feel, it will be too solid and the flavor won't come through as clearly.) The consistency will be greatly affected depending on how much or how little you use, and also the flavor.
Starch is carbohydrates and calories. A cup of flour is 400 calories, so 2 Tablespoons would be 50 calories . . . I think. The more flour you use to thicken something, the more calories and carbohydrates. That affects the nutrition. And generally the more flour, the more oil which also greatly affects the nutrition.
When a food label reads "modified food starch", they are telling you that there is some kind of starch in the product. It could be wheat starch, corn starch, tapioca starch, rice starch, etc. What you should do if you see modified food starch is call the 800 number on the pack of the product and specifically ask them what kind of starch is in that product. In North America, modified food starch is safe…
the plants needs the chloroplasts to make suger (which will be stored as starch in the roots) as it is the food. So,without it the plant would not be able to survive making the herbivores (plant-eaters) to have insufficient amount of food causing its population to decrease. This will also cause the herbivore's predator to decrease as well.Thus,the chloroplast is important in the food web as we all know that when the food producers(plants) decreases…
It is not possible to give a meaningful answer to this question. Please ask another question with more specific words about what you would like to know. This question could be anything from the cost of washing starch from different manufacturers, to the amount of food starch in various plants. Also, ensure your question is in the correct category.