What's the fried chicken bread in the food stall outside? thank you

Starch is the polymerization of glucose molecules and the most common storage form of carbohydrates in cells. Starch, also known as starch powder in catering industry, has the general formula of (C6H 10O5)n, and the stage of hydrolysis to disaccharide is maltose, with the chemical formula of C 12H22O 1 1. Monosaccharide (glucose) was obtained after complete hydrolysis, and the chemical formula was C6H 12O6. Starch includes amylose and amylopectin. The former is a spiral structure without branches; The latter consists of 24~30 glucose residues connected end to end by α- 1, 4- glycosidic bond, and the branch is α- 1, 6- glycosidic bond. Amylose is blue when exposed to iodine, while amylopectin is purple when exposed to iodine. This is not a chemical reaction between starch and iodine, but the central hole of the starch spiral can just accommodate iodine molecules, and they form a blue-black compound through van der Waals force. Experiments show that a single iodine molecule can't make starch blue. In fact, it is iodine molecular ion (I3) that makes starch blue.