Are wheat starch and wheat flour the same?

The two are different: after wheat is milled and processed, it becomes wheat flour, also known as wheat flour or flour. Wheat starch is the starch extracted from wheat, and in the past, the fermentation method was adopted, that is, the wheat was soaked with water, ground and then fermented with acid, so that the cells surrounding the starch granules were dissolved and the starch was easy to separate.

Wheat starch is a refined grain product, which is mainly used in food as a thickener, gelling agent, binder, or stabilizer, etc., and some are used to make starch sugar (a kind of edible sugar, but healthier than sucrose) is not widely used in the industry.

Wheat flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. The wheat starch is the remaining noodle soup after the wheat flour is washed out of gluten with water, and the wheat starch is dried and ground into flour, which is also called clear flour and gluten-free flour.

Wheat flour is divided into two categories: grade flour and special flour according to different processing accuracy and use

1) Grade powder: according to different processing accuracy, it can be divided into four categories: special powder, special second powder, standard powder and ordinary powder;

2) Special flour: special flour is flour made by grinding special varieties of wheat; Or according to the needs of the purpose of use, on the basis of the grade flour added food additives, mixed evenly to make flour. There are various types of special powders, precise formulas and stable quality.

Flour is generally composed of protein and starch, starch is soluble in water, protein is insoluble in water, so people wash the dough into a ball, wash it in water, and the thing that washes out is gluten, and what is soluble in water is starch, and after precipitation, people process it into dough food. So, starch is flour that does not contain gluten. You search for wheat starch on **, which is of high quality and low price.

Unlike wheat starch, wheat starch is extracted from wheat flour through segmented treatment, and starch is a refined grain, which is finer than flour.

Wheat seeds are composed of three parts: bran, endosperm, and germ, the bran is hard and difficult to digest, and the germ is rich in oil and easy to rancidity, so flour is made from endosperm. But bran provides a rich source of dietary fiber, which is very beneficial for the digestive process of the person. Therefore, whole wheat flour is to add ground bran to the ordinary flour made of endosperm, for different uses such as bread, cakes, noodles, etc., the proportion of bran added and the size and shape of the bran are also different, so in fact, whole wheat flour is not a coarse product of direct grinding of the whole wheat grain, but a more complex refined product.

It's not the same.

First, the nature is different.

1. Wheat starch: a gluten-free flour made of wheat.

2. Wheat flour: flour made from wheat.

Second, the application is different.

1. Wheat starch application:

1) In addition to being used directly, it can also be processed into various modified starches, hydrolyzed products, etc.;

2) Foods made from starch, such as vermicelli and noodles, can be eaten as is.

3) Starch can be used as a raw material in instant noodles, ham sausages, ice cream and other foods and degradable plastic products. As a fermentation raw material, it is used to produce starch sugar, amino acids, alcohol, antibiotics, monosodium glutamate and other products. Starch can also be processed into modified starch, which is widely used in papermaking, textile, food, casting, medicine, construction, oil drilling, mineral processing and other fields.

2. Application of wheat flour:

1) Steamed buns, dumplings, and wontons are all special foods made with wheat flour as the skin and supplemented by various fillings.

2) Wheat flour can also be made into fried noodles, fried or steamed, suitable for the elderly and children.

Wheat flour is the flour made from ordinary wheat, and wheat starch is the remaining noodle soup after the wheat flour is washed out of gluten with water.

Flour contains protein and starch, and starch is just simple starch.

It's not the same. The starch is more delicate!

No.

First, the nature is different.

Wheat flour. It is a powder made by peeling wheat or other grains and grinding them directly.

Starch: It is an egg white isolated from flour.

It is insoluble in cold water, and will absorb water and expand in hot water to become a viscous translucent colloidal solution.

Second, the composition is different:

Wheat flour: rich in protein, fat, carbohydrates.

and dietary fiber, sweet and cool. It is made from ground wheat.

Starch: It is a part of flour, and the main components are more than 80% carbohydrates and more than 10% water. It is made from peas or potatoes.

Color index. The color of wheat flour has an important impact on the quality of food, especially the organoleptic quality, especially for cooked foods. The color of wheat pink determines the color of noodles and other foods, and the color of noodles is an important sensory evaluation index of noodles, which is the first sensory impression of consumers on noodles, which directly affects consumers' judgment of the quality of noodles and is the key factor in determining consumers' desire to buy.

In addition to sensory evaluation, color can also be measured with the help of experimental instruments, and the color colorimeter is the most commonly used and has a good application effect.

Wheat flour is not starch, it is flour processed from wheat, usually referring to the flour after the bran has been extracted. However, the main substance of wheat flour is starch, in addition to protein, fat, vitamins, inorganic salts and other substances. Wheat starch is a starch in which wheat flour removes the protein (gluten) from it, mainly polysaccharides.

The protein content in wheat flour is higher than that of other cereal products, generally more than 11%, and as high as 15%-20%, which is composed of gliadin and glutenin, which can be kneaded into a viscoelastic gluten after absorbing water, so wheat flour can be made into food with unique quality and flavor.

Maturation of wheat flour

The powder tensile test was carried out after the collected new wheat husk mill and heart mill, and it was found that the formation time and stability time of the heart mill were short, while the formation time and stability time of the skin mill were long, which indicated that the peel mill needed to be cured for a long time, while the heart mill did not need to be cured, and then it showed that the maturation process of wheat was actually the maturation process of wheat skin, which had little to do with wheat core.

In the process of wheat processing, the wheat core flour is collected separately, and the skin mill powder is collected separately, according to the law of the new wheat ripening process, the collected wheat core flour can be eaten, and the collected skin mill powder needs to be matured for a period of time.

The above content reference: Encyclopedia - wheat flour.

Different properties, wheat flour is a powder directly ground after mechanical peeling, while wheat starch is based on flour, and then protein and other substances are separated, so as to extract glucose and other substances polymer. It can be eaten and can be made into maltose, glucose and other substances. In addition, when exposed to water, it forms a translucent liquid.

Wheat flour contains protein, fat, carbohydrates and dietary fiber, while wheat starch only contains some of the nutrients in flour, and its main component is carbohydrates.

The exterior color is different, the wheat flour looks a little yellowish in appearance, while the wheat starch looks very fair.

The feel of wheat flour is very smooth when rubbing, while the starch feels more astringent and has more friction.

Wheat flour can be used to make steamed buns, buns, bread and other pasta foods, while starch is mainly used as an ingredient for soups to make the soup taste more sticky.

No. Wheat flour is a flour made of ordinary wheat milled by a machine, and wheat starch is made from wheat flour as raw material and processed to extract cavity fingers. Wheat starch, also known as glutenless flour or wheat starch, is a refined grain product.

Wheat starch is mainly used as a food thickener, binder, stabilizer, etc., and can also be used as starch sugar, which is not widely used in industry.

Wheat starch can also be used to make many delicacies, such as cold skin, vermicelli with box noodles, crystal dumplings, and many more. In addition, the production of the spine of the expanded cavity circular osmotic food is also inseparable from the participation of wheat starch.