Where is the starch, corn starch, flour place

The composition of corn starch is mainly starch, and flour has gluten in addition to starch, and if the gluten in the flour is extracted, what is left is starch, that is, wheat starch.

Almost all corn starch is the product of precipitation, drying, and crushing in water after processing. That's why the scientific name of cornstarch is starch. Whereas, flour is not involved in the whole processing process, only the process of grinding and sifting.

Experienced people can tell whether it is cornstarch or flour when they touch it through the hand of the cloth bag, and cornstarch will make a squeaky sound when it is crushed by hand, but flour will not.

When stir-frying, starch is used instead of flour because, 1, corn starch will soon sink to the bottom in the water, and it becomes water starch, which is easy to evenly attach to the surface of the raw materials when used, and can play a good role in protecting the moisture inside the raw materials in cooking, so as to achieve the purpose of making the raw materials tender.

2. Flour is the opposite of corn starch, it is not easy to sink to the bottom of the water, and it cannot or is not easy to wrap on the raw materials because of gluten, so flour is not suitable for sizing in cooking.

3. The transparency of corn starch after gelatinization is much better than that of flour, which can increase the luster of dishes, while flour cannot meet this requirement.

4. After the flour is gelatinized, the time from hydrolysis is shorter than that of cornstarch, and the water will flow out after a while, while cornstarch will be put for a much longer time.

This may be the reason why no one wants to use flour instead of cornstarch in cooking.

The ingredients in flour include protein, starch, fat. Wait a minute.

Wheat starch is starch and is extracted from wheat.

Cornstarch is a common term in Hong Kong-style recipes, and it is mostly used for hooking, the cornstarch used in Hong Kong is corn flour, and the customary cornstarch used in Taiwan is too white flour. In Chinese cooking, cornstarch is not only used to give food a smooth texture, but also commonly used as one of the marinades to soften meat. Corn flour (i.e., too white flour), also known as soybean flour, is made from broad beans or water chestnuts.

Cornstarch has a wide range of uses, such as seasoning for stir-frying, cold powder, and pancakes. It is mainly used for sizing and thickening meat raw materials in the processing of meat raw materials. In Chinese food, it refers to starch, which is used for thickening and sizing when stir-frying, There are many kinds, such as sweet potato starch, soybean flour used in Sichuan cuisine, and corn starch and other corn starch is starch, which can be many kinds, and the academic concept of corn starch thickening generally refers to:

With the help of starch, when gelatinized in heat, it has the characteristics of water absorption, adhesion and smooth and moisturizing. When the dish is close to maturity, pour the mixed powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, so as to increase the powderiness and concentration of the soup and improve the color and taste of the dish. Food Knowledge Hall.

You can feel it when you touch it with your hands, the starch is smooth, the flour is fine, and the cornstarch is coarse.

The difference between cornstarch and starch lies in the difference in definition, color, flour, and use.

1. Define the difference.

Cornstarch refers to different flour quality according to different places, cornstarch itself is a powder composed of one or more starches, in the north cornstarch refers to potato starch, also called potato flour, in the south cornstarch refers to cornstarch, in Hong Kong cornstarch refers to cornstarch, in Taiwan cornstarch refers to potato starch, also known as too white powder, and starch generally refers to cornstarch.

2. Color difference.

The color of cornstarch is generally dull white and dull, while the color of starch is generally pure white and shiny.

3. Difference in powder quality.

Cornstarch is generally more delicate and easy to get on your hands when you rub it by hand, while starch is generally more delicate and not easy to get on your hands when you rub it by hand.

4. Differences in use.

Cornstarch is generally used for thickening dishes and sizing meat, while starch is generally used for food batter and frying.

General differences: starch: generally extracted from corn or sweet potato;

Flour: Flour is a powdery substance made from wheat milling. According to the protein content of flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour;

Cornstarch: Strictly speaking, it is the general name of various starches, mainly used for thickening, and it is called dough flour in the north.

Specific differences:1Flour is made from wheat, or other grains, which are peeled and ground into powder; Corn starch is a polysaccharide substance produced by proteins and other substances separated from flour.

Corn starch is not easy to water, especially when poured into hot water, it will absorb water and expand, thus forming a viscous translucent liquid.

2.Flour is rich in protein, fat, carbohydrates, and dietary fiber, while starch is only one part of the flour, and the ingredients contained are not as comprehensive as flour.

3.And the color of flour and cornstarch is not the same, flour will be a little more yellow than starch, and the color of starch is more pure white.

4.Dip the mud in a little flour with your hands and then knead it and you will feel very smooth, and if you rub it with some starch with your hands, you will feel a little astringent.

5.Flour is generally used to make steamed buns and dumplings, or to wrap food and then put it in an oil pan to fry it. Starch is generally used to make soup, which can make the soup clear and sticky, delicious and beautiful.

Starch: Generally extracted from corn or sweet potato.

Flour is wheat that has been processed.

Cornstarch: Strictly speaking, it is a general term for various starches.

1) The difference between flour and starch:

1. The flour is made from wheat. The flour is dark and yellowish in color, and the starch is whitish and shiny.

2. Starch is formed by the polymerization of glucose molecules, which is the most common storage form of carbohydrates in cells. When most of the starch is kneaded, it will be smoother, but the flour will be a little astringent.

2) Difference between starch and cornstarch:

1. Cornstarch often appears in recipes, and most of them are used to thicken. Or used in soups, made into soups, can also be used to marinate meat, soften the meat, produce a tender taste.

However, cornstarch is not a proper noun for a certain kind of flour, it is called dough flour in the north, and the cornstarch commonly used in mainland China and Hong Kong is mostly corn starch, while Taiwan is used to thicken it is too white flour.

2. Cornstarch and starch can actually be said to be the same type of material, to say that the difference can only be said that cornstarch is a general term for all starches, and starch is only one of the cornstarch. There are many kinds of starch, such as mung bean starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch, etc.

3. Corn starch

Regional differences, some places also call corn starch corn flour, corn starch, corn flour, corn flour, and some places call it soybean flour. It is extracted from corn kernels. In cooking, cornstarch is used as a thickener, mainly to help the texture of the material to be soft and smooth, and to thicken the soup.

In the process of pastry making, a certain amount of cornstarch should be mixed into the flour when preparing pastry batter, mainly by using the gelatinous effect of cornstarch, which will also be used when making pie fillings, such as Klimt sauce.

4. Mung bean starch.

Mung bean starch is the best starch and is rarely used in our lives. It is mainly made by soaking and grinding mung beans in water, and then precipitating.

Main features: sticky foot, small water absorption, white color, shiny.

5. Potato starch (also known as white powder) Potato starch is made by grinding potatoes, kneading and precipitating.

Main features: viscous enough, delicate texture, white color, gloss is better than mung bean starch, but poor water absorption.

Because it is too white, it will immediately condense into lumps when heated directly with water, mix well, or put it in hot food, so that it cannot be boiled. After the boiled food is cooled, the juice will become thinner, which is called "returning water", so corn starch is generally used in the production of pastries to make the material viscous, rather than using too white flour.

7. Wheat starch.

Wheat starch is made by wheat bran after washing gluten and precipitating (or made from flour).

The main characteristics are: white color, poor gloss, poor quality, not as good as potato flour, easy to precipitate after thickening.

Generally speaking, cornstarch refers to potato starch and corn starch, the powder is more delicate, and the color will be whiter than flour, which is mostly used to marinate meat food and remove fishy smell, while flour is mainly used to make steamed buns, buns and other foods, so there is still a big difference between the two.

Is cornstarch starch.

In our lives, many things will be made with a slippery fiber and some powdered substances, such as corn starch, flour, starch, etc., there are many types of them, and the methods and functions are also different, but for people who are new to them, they may feel that these three are very similar and cannot be distinguished.

Generally speaking, cornstarch belongs to starch, it is a special case of starch, as far as cornstarch on the market is concerned, it mainly refers to potato starch and corn starch, the powder is more delicate, the color is more white, mostly used for marinating meat food, to remove the fishy smell inside, in this regard, and flour collapse is very different.

In terms of color, the color of cornstarch is much whiter than flour, but flour is relatively smoother in terms of flour quality, and flour is mainly used to make steamed buns, buns, bread and other foods, while cornstarch is mainly used to flavor food.