Answer:

- Starch serves as a thickening agent for gravies, sauces, soups, and fillings in pies and pastries.

- Starch serves as a binding agent for processed meats.

- Starch serves as a stabilizing agent for cooked dressings.

- Starch serves as a gelling agent for puddings, and bread.

- Starch serves as a diluent for baking powder formulations.

- Starch serves as a moisture-retaining agent in pie fillings, cake fillings, and candies.

Other functions (optional)

- Starch serves as a coating and dusting in yeast bread, biscuits, and candies

- Can be used for coloring in polvorons, kare-kare, and sarsa.

hope I helped you