Can t tell the difference between corn starch and water starch?

Cornstarch is a term for starch in relation to starch.

Starch: a kind of polysaccharide, which is a kind of nutrients stored in the plant body, mostly found in seeds and tubers, is a colorless and odorless white powder, density. It is hygroscopic.

It is composed of two parts: amylose (starch granules) and amylopectin (starch cortex). Their proportion in starch varies depending on the species of plant.

Amylose is a chain-like compound formed by the binding of glucose to a -1,4-glycosidic bond, which can be hydrolyzed to maltose by amylase. The content in starch is about 10-30%. It can be dissolved in hot water without being a paste. It is blue when exposed to iodine.

In addition to the -1,4-glycosidic bond between the glucose molecules in amylopectin, there are also -1,6-glycosidic bonds attached to each other. So with branches, there is one branch out of about 20 glucose units, and only the peripheral branched chains can be hydrolyzed by amylase to maltose. It is insoluble in cold water, and expands into a paste when it reacts with hot water.

In case of iodine, it is purple or reddish-purple.

Starch can be broken down step by step by amylase or acid in the following process:

starch, red dextrin, colorless dextrin, maltose, glucose.

It is red when exposed to iodine) (does not appear colored when exposed to iodine).

So starch can be seen as a polymer of glucose. In addition to edible, starch is used industrially for making dextrin, maltose, glucose, alcohol lamp, and is also used for the preparation of printing pulp, sizing of textiles, gluing of paper, and pressing of pharmaceutical tablets. It can be extracted from starchy substances such as corn, sweet potato, wild acorn and kudzu.

Starch indicator: refers to the soluble starch solution used to indicate the endpoint in iodine titration. Soluble starch can form blue adsorption compounds with a very small amount of iodine in the presence of iodine ions. Extremely responsive.

Soluble starch: A starch derivative made from starch that has been treated with oxidants, acids, glycerol, enzymes, or other methods. White or pale yellow powder.

Tasteless and odorless. Density. Insoluble in cold water, ethanol and ether.

Dissolve or disperse in boiling water. A 1% colloidal solution is a clear, emulsion-like liquid. The adhesion is very small.

For paper gluing, textile sizing, chemical indicators and colloidal protection.

Water starch is wet starch, which refers to the starch with added water, which is generally wet when it is ready to be used for cooking or when the starch is first squeezed out.

Water starch is a liquid made by adding water to starch or cornstarch.

I feel like they're the same kind, and they're called differently.

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 kind of powder composed of one or more kinds of Dianli leakage powder, in the north cornstarch refers to potato starch, also called potato flour, in the south cornstarch refers to rice starch, in Hong Kong cornstarch refers to corn starch, in Taiwan cornstarch refers to potato starch, also called too white powder, and starch generally refers to corn starch.

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 in powder and lead, and it is easy to get on your hands when you rub it by hand, while starch is generally more delicate in powder and is 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.

Cornstarch is starch, but starch is not necessarily cornstarch. Starch has a high water absorption capacity and can also be used to make vermicelli, jelly and other foods. The powder of cornstarch is relatively delicate, the color is white and shiny, and the main function is to increase the tender taste and viscosity of food.

If it is used to thicken and starch when stir-frying, it can be replaced by cornstarch, and it will not have a great impact, and the appearance of cornstarch is smooth and white, water absorption and adhesion are relatively high, if it is used to boil soup, make soup thickening, it is not recommended to replace, because the viscosity of cornstarch in the soup has been reduced, and it can not have a good thickening effect.

Corn starch cover to do the purchase skills

1. Check the label: qualified corn starch has QS SC logo, product identification, production date, manufacturer, ingredient list, production license number, etc.

2. Look at the packaging: the bagged cornstarch can be checked to see whether the packaging is intact and whether the sealing is tight and smooth.

3. Look at the appearance: the color of high-quality raw pink is white or light white, and it is fine and powdery when twisted by hand, and it is placed in the hand and let go after being tightly pinched. Low-quality, low-quality raw pink is dull in color, gray or dark yellow, dark, uneven in color, and some cornstarch will clump, kneaded into a clump by hand, and even have insects and other impurities.

The color of the cornstarch with excessive whitening agents is pink, grayish-white, or even blue-gray.

The above content refers to Encyclopedia - Corn Starch.

The differences between corn starch and starch are: different raw materials, different ways of use, different ways of storage, and so on.

1. The raw materials are different.

Cornstarch is generally made from potatoes that go through a complex manufacturing process. Starch is made from fruits and vegetables with a high starch content, such as corn, sweet potatoes or tapioca flour.

2. Different ways of use.

Cornstarch is usually eaten after cooking, like thickening in a dish, and is usually used at the end. Starch is used before cooking or baking, and it is mixed together, just like baking is mixing starch with other ingredients to be used and then doing it.

3. Different storage methods.

The storage method of corn flour pants in the state is normal indoor storage. Starch needs to be sealed and preserved, because it has strong water absorption and will get damp when exposed to air for a long time.

Different kinds of cornstarch have different differences.

1. Corn starch.

Corn starch is also called corn flour, corn starch, corn flour, corn starch, and some places call it soybean flour (this is indeed rare), which is the starch extracted from corn kernels - the most abundant starch, but not as good as potato starch. In Hong Kong, cornstarch is mainly called cornstarch.

2. Too white powder.

Raw potato starch, potato starch - oak hole - the most stable quality of thickening starch used in households, called Taibai powder in Taiwan. It is characterized by sticky feet, delicate texture, white color, and luster better than mung bean starch.

3. Sweet potato flour.

It is also called sweet potato starch and potato starch, which is characterized by strong water absorption, but poor viscosity, dull, dark red with black color. It is a powder made of sweet potato starch, etc., generally sweet potato powder is granular, there are two kinds of coarse and fine grains, usually buy at home to coarse sweet potato powder is better. Sweet potato powder is used more in Chinese dim sum making.

The differences between corn starch and starch are: the difference between raw materials, the difference in use, and the difference in storage time.

1. The difference between raw materials.

Starch and corn starch are powders formed by 9 processes, including purification, soaking, crushing, fine grinding, sieving and separation, starch washing, refined starch milk, dehydration and drying. The raw materials of starch are sweet potatoes, kudzu, cassava and other potato ingredients with high polysaccharide content. Cornstarch is generally made from potatoes.

However, in Guangdong, Hong Kong and Macao, many brands write starch as cornstarch on the packaging box, you can look at the ingredient list, according to its raw materials, distinguish whether it is cornstarch or starch.

2. Differences in use.

Starch has a strong ability to absorb water, but it is relatively viscous. When making fried crispy fish, crispy meat, and fried food, you need to put sweet potato starch, which can make the fried vegetables not soft. If the fish fillet is starched, sweet potato starch is also used, which can make the fillet more tender and not crumble.

If it is fried pork, pork liver, beef and other relatively tender ingredients, it is best to use mung bean starch, which can make the meat more tender. Cornstarch has poor water absorption, but good viscosity, and is generally used in thickening and other dishes.

3. The difference in placement time.

When using starch, it is generally necessary to put macro talk into the ingredients in advance, such as fried crispy meat, making rice rolls, meatballs, fish fillet sizing and other delicacies need to put starch in advance. If the ingredients are not cooked, put the thickening water, which can easily lead to the ingredients not being flavorful, and it is not fragrant to eat.

Precautions for purchasing cornstarch and starch

1. There are many types of cornstarch and starch, including corn starch, glutinous rice flour, sweet potato starch and so on. When purchasing, we need to choose the right type according to the requirements of the recipe. For example, cornstarch is delicate and suitable for thickening and marinating dishes; Glutinous rice flour has better viscosity and toughness, and is suitable for making pastries and meatballs.

2. When purchasing corn starch and starch, you need to pay attention to their purity. Good quality corn starch and starch should be white or yellowish in color, free of impurities and odors. If the color is gray or yellow, it may have deteriorated or is not of high purity.

3. We can also identify the quality of cornstarch and starch by touching and smelling. High-quality cornstarch and starch should have a delicate texture, not clumping, and not damp. It should smell natural starchy, but if there is a foul or pungent smell, it may have gone bad or other substances have been added.

4. When buying corn starch and starch, pay attention to the brand and starch. Choosing a well-known brand and a reputable merchant can guarantee the quality and safety of the product.

Cornstarch and starch can be distinguished by the eyes.

The powder of corn starch is more delicate than ordinary starch, and the color is more bright and white and shiny, while ordinary starch powder is rougher and does not have more luster in color.

Corn starch is a name for starch, corn starch is potato flour, is a raw material powder that has not been processed, and starch is a powder that has been processed, generally used as thickening, and there are many types of starch, such as mung bean starch, potato starch, wheat starch, are more commonly used in daily life powder, delicate texture, water absorption is also relatively large.

Cornstarch can also be used as thickening, but the effect of thickening is not as effective as starch, so generally speaking, many people will use starch for thickening. Generally, when stir-frying meat, in order to make the meat smooth and tender, we usually have to marinate it, and we usually use cornstarch to marinate the meat, the purpose is to lock in the moisture in the meat, and it tastes smoother and more tender.

Cornstarch and starch are used differently

(1) Hanging paste

Wrap the food with a layer of starch before frying, the purpose is to lock in the umami of the food itself, and the second is to make the taste of the food itself more crispy.

(2) Thickening

Usually thickening is divided into thin thickening and thickening, thickening usually uses cornstarch, that is, cornstarch, such as making fish-flavored shredded pork, sweet and sour loin, and the tip of the liver is mainly used to thicken, the purpose of thickening is to thicken the soup, so that the sauce is fully wrapped on the ingredients, and increase the taste and color of the food; When making soups, it is necessary to make the soup bright and transparent, and the color of the dishes is better.

Starch and cornstarch are common cooking items in the kitchen, and starch and cornstarch are also found in many food ingredient lists. Their main use is thickening, curing meats, etc. They differ in name and purpose, as well as in taste, and people who don't cook regularly may be silly and confused.

Difference Between Starch and Cornstarch

First of all, cornstarch is a general term for all starches, so cornstarch contains a wider range, and starch is only one of the cornstarch types. Cornstarch is made of broad beans or water chestnuts, also known as soybean flour, cornstarch has a wide range of uses, can be used as a thickening when stir-frying, can also be made of cold powder, can also be salted meat, so the taste of cornstarch and starch are very different. And "starch" belongs to glucose.

Polymers, starches can also be used to thicken dishes. There are many types of starch, such as mung bean starch and tapioca starch.

Sweet potato starch, cool grass powder, pea flour, corn starch.

Wait. We will find that there are many ingredients that are very similar in our daily life, especially powder, so we must distinguish clearly and master the correct dosage when using, otherwise it will cause harm to the body.

Is starch the same as cornstarch?

There are many kinds of starch and cornstarch, on the shelves of the supermarket, a variety of starch and cornstarch are often put together, so that customers are difficult to choose, the main role of cornstarch is to increase the tender taste and viscosity of food, and cornstarch can also make pastries in addition to the role of thickening, so customers who hesitate on the supermarket shelves and do not know what to buy can choose to buy according to the use, cornstarch is generally mixed with water in proportion and can be directly added to the dishes that are about to come out of the pot. Starch is added to the flour when making pastries.

After this series of introductions, I believe that everyone can accurately distinguish between cornstarch and starch, we can choose cornstarch or starch according to the use and taste, pay attention to the amount and method when using, and make dishes and pastries are skillful, I believe that everyone can achieve the expected effect through learning and practice.