What is the difference between starch and flour ?

Starch is a polymer of glucose, which is hydrolyzed to the disaccharide stage as maltose, and glucose is obtained after complete hydrolysis. There are two types of starches: amylose and amylopectin. Amylose contains hundreds of glucose units, and amylopectin contains thousands of glucose units.

Among the natural starches, the amylose accounts for about 22 26, it is soluble, and the rest is amylopectin. When tested with an iodine solution, the amylose solution appears blue, while amylopectin turns reddish-brown when it comes into contact with iodine.

Starch is the nutrients stored in the plant body, existing in seeds and tubers, the starch content in all kinds of plants is higher, rice contains 62 86 starch, wheat contains 57 75 starch, maize contains 65 72 starch, potato contains 12 14 starch.

Flour (wheat flour) is a white powder that is sifted out of wheat after grinding through a sieve. It is a staple food in most parts of northern China. There are many varieties of foods made from flour with different flavors.

Flour is rich in protein, fat, carbohydrates, and dietary fiber. Traditional Chinese medicine believes that flour has a sweet and cool taste, and has the effects of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. Chemical composition and function of flour.

The chemical composition of flour varies greatly depending on the quality of the wheat. In general, there are 7-18% of proteins. These proteins can be divided into glutenin and gliadin, which are the components of gluten, and non-gluten proteins, namely globulin and albumin.

Flour contains 69 76% carbohydrates, mainly starch 67%, fat about 2 4%, minerals 1 2%, and the rest of dextrin, cellulose and vitamins.

Starch is a part of flour, and the main components are more than 80% carbohydrates and more than 10% water. Because it has a strong gelatinizing effect, it is often used to hang on the surface of food during cooking to protect the nutrition and taste of the food inside.

Flour is an edible raw material processed from wheat, and starch is processed from potatoes or potatoes and other starchy ingredients.

1. Different in natureFlour is a powder made directly by peeling wheat or other grains, and starch is a polysaccharide substance obtained after separating proteins and other substances from flour, which is insoluble in water and will absorb water and expand in hot water to become a viscous translucent colloidal solution.

2. The ingredients are differentFlour is rich in protein, fat, carbohydrates and dietary fiber, sweet and cool, has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst, starch is a part of the flour, the main components are more than 80% carbohydrates and more than 10% water.

3. The appearance is differentCompared with starch, flour is slightly yellow; The starch is very white and purer in color.

Usage of starch.

1. It can be used for thickening and hanging paste sizing. The starch should be added to the sizing of dishes, and the slices, dices and silk of slices, dices and fish of slippery pigs, poultry and fish all need starch slurry.

2. The function of hanging pulp: to make meat food tender and delicious when eating, and the color is bright. But the amount of starch should be appropriate, too much starch, it looks slimy, and it is not good to eat; If the starch is too little, it will not play the role of hanging pulp.

3. Generally speaking, according to the ratio of 50 grams of main ingredients and 5 grams of dry starch, the slurry can make the dishes tender and delicious.

The above content refers to Encyclopedia - Starch.

Encyclopedia - Flour.

Starch is a kind of glucose powdered object extracted from seed plants, flour is a powder directly milled into wheat or other grains after peeling, flour will have a smooth feeling, starch rubbing, there will be an astringent feeling, the main component of starch is glucose polymer, flour is rich in protein, fat, carbohydrates and dietary fiber and other nutrients.

From the point of view of the content of the two ingredients, flour will obviously be more nutritious than starch, but because the dosage of the two in the daily consumption process itself is very different, it is not easy to distinguish between the two, if the two are compared from the same amount, then the flour will be better

What is the difference between starch and flour? The difference between starch and flour is different, the ingredients are different, and the uses are different. Starch is a powdered substance of glucose extracted from seeds and tuber plants.

Whereas, flour is a powder made from wheat grinding. Starch is a part of flour. Starch is a high-molecular carbohydrate that is formed by the polymerization of glucose molecules.

Whereas, flour is rich in protein, fat, carbohydrates, and dietary fiber.

3. Different uses. Starch is generally used to make soups, or used to thicken when stir-frying, and the soup made of starch is clear and sticky. Flour is more versatile, in addition to making soups and thickening, it can also be used to make noodles, steamed buns, bread and other foods.

There are many types of starch, such as potato starch, corn starch, sweet potato starch, tapioca starch, etc., while flour refers specifically to flour made from wheat milling.

Starch has a very lightening component that makes food very sticky, while flour is a staple food that people often eat.

1. **Different.

Flour is a powder made from wheat and can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour. Starch is a high-molecular carbohydrate that is formed by the polymerization of glucose molecules.

Difference Between Starch and Flour What is the difference between starch and flour.

2. Different uses.

Flour can be made into alcohol, fructose, glucose, maltose, monosodium glutamate, beer, bread, biscuits, shrimp chips, sauces, and chemical products such as plastic fibers, plastic films, resins, coatings, adhesives, etc.

In addition to being used for cooking, starch also plays a great role in various food processing, and the use of starch as an ingredient or main ingredient for foods include various sausages, belly fillings, cold powder, flour skin, vermicelli, ham, Luohan tripe, etc.

When we say "flour", we often mean wheat flour, that is, flour made from wheat milling. Many people will mistakenly think that "high gluten flour = high precision flour" when buying flour, in fact, the meaning of "high precision" is simply high-grade refining, it only indicates the processing technology of wheat, and does not explain the gluten of flour, it is recommended that when buying flour, you should pay attention to its protein content, that is, gluten, rather than "high-grade refining".

To make bread, you need to use high-gluten wheat flour to make the bread large in size and good in taste; To make noodles and dumplings, it is necessary to use medium-strong gluten wheat flour to make it "gluten" and smooth; Cakes made with low-gluten wheat flour are fluffy and the biscuits are crispy. It can be seen that with the development of industrial food production, the demand for various special flours is getting higher and higher, and the decisive factor is the "protein content and quality" of flour.

Starch is a polymer carbohydrate, which is polymerized by glucose molecules, which can adsorb many organic compounds and inorganic compounds, heat the starch suspension, and the starch granules begin to absorb water and expand, and after reaching a certain temperature, the starch granules suddenly expand rapidly and continue to heat up, and the volume can reach dozens or even hundreds of times of the original.

The role is different: Because flour contains protein, it does not protect the nutrition and taste of food. Starch has a strong gelatinization for high banquet use, and it hangs on the surface of food during cooking, which can protect the nutrition and taste of the food inside.

Different uses:Flour is more versatile and can be used to make noodles, steamed buns, bread and other foods. Starch is relatively limited.

For example, starch can be used to make cold flour and crispy meat, while flour cannot be used to make cold powder and other edible silver.

A common cooking method for starch

Egg white paste, egg yolk paste, sweet potato flour, etc.), and then evenly wrap on the surface of the food, thus forming a protective layer on the surface of the food. It can make the fried food golden and crispy, crispy on the outside and tender on the inside, such as crispy meat.

Sizing – Smoothing and tenderness in stir-frying: Sizing is the process of coating the surface of an ingredient with a thin layer of slurry to lock in moisture and nutrients during cooking. Makes it softer, smoother and more tender. Commonly used sizing materials are: water starch, egg white, baking soda, etc.

The difference between flour and starch is different in appearance, raw materials, ingredients and uses.

1.Appearance difference.

The color of the starch is pure white, it looks very clean and trembling, and there will be a certain luster branch cavity, and the powder of the starch is very delicate and smooth. The flour is white with a little yellow in it, and the color is dark, and when you touch the flour, it will feel a little rough.

2.Raw material differences.

In general, starch is a flour obtained from corn and potatoes, which are precipitated into a paste on the mucous membranes, and wheat is used as a raw material for flour.

3.Ingredient differences.

Starch is a high molecular weight carbohydrate, which is a polysaccharide substance isolated from flour. Flour, on the other hand, is a high-protein food that contains a variety of nutrients and trace elements. Like sodium, magnesium, calcium, potassium, phosphorus, iron, etc., which are contained in flour, there are many dietary fibers, vitamins, and folic acid that starch cannot provide.

4.Different uses:

Starch is usually used to thicken the food it makes, because it is insoluble in water, it will absorb and swell in hot water, and become a sticky mucus, or it is also suitable for hanging paste. Flour contains a lot of carbohydrates and dietary fiber, which can be eaten as a staple food, and secondly, because flour has a large gluten and toughness, there are many different ways to make it.

Flour is a material that can not be missing to make bread noodles and various pasta, and it is often eaten in life, but many people often confuse flour and starch, in fact, these two are completely different substances, so before using, you must first learn to distinguish what is flour and what is starch, so that you can eat it correctly and avoid some adverse effects and injuries that may occur.

Flour is used as the main fabric, and starch is a substance extracted from flour, not as a separate ingredient to eat, but as an additive to make food, so before you try flour or starch, you can correctly distinguish according to the following methods.

First of all, starch and flour are different. Flour is wheat or other grains peeled and directly ground into powder, while starch is a polysaccharide substance obtained from the separation of protein and other substances from flour, mainly used in food, adhesives, slurry washing fabrics, Western medicine tablets, glucose, maltose, etc.

Secondly, they have to be made differently. Flour edible wheat can be directly ground fine, it is divided into the first surface, two sides, three sides and wheat husk, the whitest surface is the innermost layer of wheat. The starch is extracted from sweet potatoes or potatoes.

Again, they have to be eaten differently, flour can be used to make steamed bread, noodles, buns, and starch can be used to hook juice to make cold skin, etc.

After understanding, you can distinguish starch and flour in a more comprehensive way, so that there will be no problem of wrong use, many foods in life are very similar in appearance, but they are not the same substance, so we must pay attention to the correct distinction after eating.

Flour refers to wheat flour, which is flour made from wheat milling. Starch is a polysaccharide substance obtained from the separation of proteins and other substances from flour, which is insoluble in water and will absorb water and expand in hot water to become a viscous translucent colloidal solution. For example, potato starch, corn starch, sweet potato starch...

For cooking food, you must know some cooking tips, what to use and what not to use, you can't use sugar as salt, and you can't use vinegar as soy sauce. That's why cooking food is a very technical job. So if you know the difference between starch and flour, let's take a look.

What is the difference between starch and flour?

1. Ingredients

Starch is a part of flour, and the main component is more than 80% carbohydrate and more than 10% water. Flour is rich in protein, fat, carbohydrates and dietary fiber, and Huqi flour has the effect of nourishing the heart and kidneys, and has a very important role and significance for strengthening the spleen and stomach, which can be distinguished in terms of ingredients.

2. Nature

Starch is a polysaccharide substance obtained from the separation of proteins and other substances from flour, it is insoluble in water, and will absorb water and expand in hot water to become a viscous translucent colloidal solution. But flour is different, it is made of wheat and directly ground into powder, so it can be distinguished in terms of nature.

3. Appearance

The starch is very white, and the color is more pure. Compared with starch, flour is slightly yellow; We can look at its appearance when distinguishing, if it is white, it means that it is starch, and the flour is a little yellow.

4. Hand feel

The starch will have an astringent feeling, and the feeling of hand-rubbing starch is very similar to the feeling of rubbing the fingers of lotus root powder. When rubbing, it feels like a somersault. The flour is smooth when rubbed on your fingers, so if you don't know how to tell the difference, you can try it to the touch.

5. Cooking

Starch is generally used to make soups, and soups made of starch, such as seaweed egg drop soup, are clear and sticky, and have a good taste and vision. Flour can generally be used as a staple food, such as flatbread, steamed buns, slender and other foods, and can also be used as an ingredient for deep-frying.

The difference between starch and flour has been introduced to you above, and it can be seen that starch and flour have very different characteristics, and we can generally judge it from the above five methods. I hope housewives will understand these little common senses, which have a great significance for cooking.