Do potatoes have pollen Difference Between Potato Flour and Sweet Potato Flour

Of course, there is pollen, which can be used for artificial cross-breeding, and the fruit is a bit like a small tomato.

<> potato flour: potato flour is made by grinding potatoes, kneading and precipitating, vermicelli is more transparent, milky white, light yellow is more common, vermicelli is relatively fine, the taste is light when eating, easy to cook, but easy to paste together when cooking.

Sweet potato powder: the raw material is fresh sweet potato, generally gray or yellow, wide and thin, the taste is strong, soft and smooth, the fragrance is heavy, the taste is sweet, it is not rotten after a long time of cooking, and it is chewy when eating.

First, the difference in raw materials

1. Potato flour: potatoes are made by grinding, kneading, and precipitating.

2. Sweet potato flour: the raw material is fresh potatoes.

Second, the difference in color

1. Potato flour: transparent crystals, milky white and light yellow are more common, and vermicelli is relatively fine.

2. Sweet potato powder: The specific color is determined by the variety of sweet potato, which is generally gray or yellow, wide and thin.

3. Difference in cooking time

1. Potato flour: It is not resistant to cooking, and because it is not sticky, it is not easy to form, so it is easy to paste together when cooking.

2. Sweet potato flour: It is not rotten after being cooked for a long time, and it is chewy when eating.

Fourth, taste differences

1. Potato flour: It will become coarse after cooking, soft and fluffy when bitten, and the taste is light, which is mostly used for stewing, and can also be mixed with back pot meat for stir-frying.

2. Sweet potato powder: the taste is strong, soft and smooth, the fragrance is heavy, the taste is sweet, and it is suitable for boiling, stir-frying and cold dressing.

Summary. Potato starch: the powder obtained by crushing, filtering, precipitating, drying, etc., is the starch commonly used in the family, because of the viscosity enough, high transparency, strong stability, so it is very suitable for thickening, but the water absorption is poor, and it should not be added when boiling soup and porridge.

Sweet potato starch: The powder made of sweet potatoes has coarse particles, rough texture, and strong water absorption, but the color is not particularly translucent, some are gray and dark, and the viscosity is difficult to control after gelatinization, so it is not suitable for thickening, and it is more suitable for hanging paste to make fried dishes.

No. I'm still a little confused, can you be more detailed?

Potato starch: the powder obtained by crushing, filtering, precipitating, drying and so on is the starch commonly used in the family, because of the viscosity enough, high transparency, strong stability, so it is very suitable for thickening, but the water absorption is poor, and it should not be added when boiling soup and porridge. Sweet potato starch:

The powder made of sweet potatoes has coarse particles, rough texture, and strong water absorption, but the color is not particularly translucent, some gray and dark, and the viscosity is difficult to control after gelatinization, so it is not suitable for thickening, and it is more suitable for liquid fields to hang paste to make fried dishes in spring.

<> potato flour can be made into full nutrition, multi-rotten spring varieties, multi-flavor convenience food hunger resistance, such as snowflake breakfast porridge, meat rolls, biscuits, milk potato flour, meat cakes, meatballs, etc., can also be eaten as additives, making Qihui into cold diet, convenience food, puffed food, a variety of nutritious food.

It can be eaten as toast. Here's how:

Ingredients: 150g of high flour, 90g of water, 1g of salt, 2g of yeast, 15g of potato flour Auxiliary materials: 20g of sugar, 10g of oil, 4 sausages.

1. Mix the dry materials evenly and evenly.

2. Add oil and water to knead into a smooth dough and ferment at room temperature 28 degrees for about 1 hour.

3. Take out the dough and rewarm, exhaust the remaining sail with the palm of your hand, divide it into four pieces of dough, roll it out into an oval shape and put it on the baking tray for secondary fermentation, and preheat the oven to 180 degrees.

4. Brush with tomato paste.

5. Put the intestines.

6. Bake in the oven for 15 minutes, sprinkle with seaweed powder and squeeze the hail salad dressing after baking.

<> potato flour is a type of pasta, and potato starch is one of the types of flour. Potato starch is obtained by boiling potatoes (including potato skins), drying them and finely grinding them, and it can be used as a thickener. Different varieties of potato starch have different particle sizes, and usually, the particle size of potato starch is generally 35-105 microns.

Regardless of granular powder or snowflake powder, it can be directly mixed with 80 degrees of boiling water to make mashed potatoes and 20% milk powder to become a full nutritious fast food.

It can be mixed with flour in a ratio of 7:3 to 5:5, and can also be used to make pastries, which can be added to moon cake filling or cake (about 10% ratio), and can also be processed into French fries, potato chips, etc.