Starch

As a matter of fact, the practical use of starch products, and of starch itself, developed when Egyptians, in the predynastic period, cemented strips of papyrus together with starch adhesive made from wheat. Basically, starch is a white, tasteless and odorless powder that is derived from cereals (rice, wheat, and maize) and root vegetables (namely, potatoes and cassava). Besides, starch is the most common carbohydrate in the human diet, and is contained in many staple foods, such as bread, pancakes, cereals, noodles, pasta, porridge and tortilla. As a complex carbohydrate source, starchy foods, often simply called starches, tend to be high in fiber -- a carbohydrate that promotes healthy digestive function and blood sugar control.