What is the difference between starch and flour? What is the use of each of them?

Starch is a kind of glucose powdered substance extracted from foods containing a lot of starch, which is mostly used to make glucose, alcohol, etc. Whereas flour is a powder made from wheat grinding, which is mostly used to make dumplings, pastries, etc.

Starch is not flour. Starch is a kind of glucose polymer extracted from sweet potato, potato, cassava, corn and other starch substances, in addition to edible, industrially used to make dextrin, maltose, glucose, alcohol, etc., but also used for the preparation of printing pulp, textile sizing, paper glue, pharmaceutical tablet pressing, etc. And it is insoluble in water.

Flour, on the other hand, is a powder made directly from wheat peeling.

Difference Between Starch and Flour.

1. Ingredients. Starch is a part of flour, and the main components are more than 80% carbohydrates and more than a dozen parts of water. Flour is rich in protein, fat, carbohydrates and dietary fiber, sweet and cool, and has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.

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. Flour is a powder made by peeling wheat and grinding it directly.

3. Appearance. The starch is very white and purer in color. Flour is slightly yellow compared to starch.

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. When you dip your fingers in a little flour and knead them, it will be smooth.

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 is mainly used to make steamed buns and make deep frying (fritters, tenderloin, KFC fried wings, etc.).

6. Uses. Flour is more versatile, in addition to thickening, it can also be used to make slim, steamed buns, bread and other foods. Starch is relatively limited.

The properties are different, flour is a powder formed by the mucous membrane after the skin of wheat or other grains is removed, and starch is processed from the protein nucleic acid substances isolated from flour; The ingredients are different, starch includes protein, fat, dietary fiber, starch is a kind of flour, 80% of which are all carbohydrates; Flour can be used to steam steamed buns, make noodles, steam steamed buns, or it can be used to thicken, and starch can be used to thicken, which can increase the viscosity of the soup.

The color is different, the raw materials are different, the nutrients are different, the starch is white, the flour is a little yellowish, the starch contains carbohydrates, and the flour contains protein. Starch can be used to thicken, or to make hanging paste, or to make vermicelli, flour is mainly used to make pastries, buns and dumplings.

Starch is made from potatoes, corn, sweet potatoes, etc., flour is made from wheat and barley, the main nutrients of starch are carbohydrates and polysaccharides, and the nutrients of flour are mainly proteins and sugars; Starch is often used to thicken or hang paste, while flour is often used to make pastries and pastries.

Difference Between Starch and Flour.

1. **Different. Starch is a powdered substance of glucose extracted from seeds and tuber plants. Whereas, flour is a powder made from wheat grinding.

2. The composition is different. 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, flour is more versatile, in addition to making soup, thickening, can also be used to make noodles, steamed buns, bread and other foods.

Chemical properties. Many chemical properties of starch are similar to glucose, but because it is a polymer of glucose and has its own unique properties, two important types of starch deep processing products can be obtained by changing starch molecules by changing starch chemical properties in production.

The first category is the hydrolyzed products of starch, which are products of different DPs obtained by degrading starch molecules by using the hydrolytic properties of starch. Under the action of catalysts such as acids or enzymes, 1,4 glycosidic bonds and 1,6 glycosidic bonds are hydrolyzed to produce a variety of products such as dextrin, oligosaccharides, maltose, glucose, etc.

The second largest category of products is modified starch, which is produced by the chemical reaction of starch with certain chemical reagents. The C2, C3 and C6 alcohol hydroxyl groups in the glucose residues in the starch molecule can undergo chemical reactions such as oxidation, esterification, etherification, alkylation, and cross-linking under certain conditions to generate various starch derivatives.

The role is different: Because flour contains protein, it does not protect the nutrition and taste of food. Starch has a strong gelatinizing effect and 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 noodles and crispy meat, while flour cannot be used to make cold noodles and other foods.

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.

No. Starch is one of the commonly used items in daily cooking. Although it is part of flour, it is not flour. Starch is extracted from potatoes, sweet potatoes and other crops, and is mainly used for flour, soup, and thickening; Flour is made from wheat and is mainly used to make steamed buns, buns and other foods.

Starch, also known as starch, contains high-molecular carbohydrates and is polymerized from glucose molecules. It is one of the ways for the body to absorb glucose. Mainly used in mung beans, potatoes, wheat, sweet potatoes and other crops as raw materials, can be used for sizing, thickening, gelatinization, can also be used to make cold skin, baking desserts.

Wrap the meat in starch and then fry it in an oil pan to make the meat crispy and tender; It can also thicken the cooked soup, and the starch can be used to thicken the braised fish and sweet and sour fish.

The difference between starch and flour is divided into four aspects: raw materials, colors, ingredients, and uses.

Starch generally refers to corn starch or potato starch, which is a powder extracted from corn or potatoes through grinding and precipitation, while flour generally refers to wheat flour, which is a powder purified by grinding wheat flour.

The color of starch is generally pure white, the color is white and flawless, and it looks very clean, while the color of flour is generally dark white or white translucent yellow, and the color is slightly darker.

Starch is a high molecular weight carbohydrate, which is a polysaccharide made of glucose powder polymerization, with a very low protein content, while flour is a high-protein food raw material and a staple food often eaten by northerners.

Starch is generally used for thickening and pickling, while flour is generally used to make staple pastries such as buns, steamed buns, and bread.

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

The three elements of flour nutrition were significantly higher. According to the measurement, every 100 grams of starch contains 86 grams of protein, fat and carbohydrates, while every 100 grams of flour contains protein grams, fat grams and carbohydrate grams, so the nutrition of flour is significantly higher.

Flour is much richer in trace elements.

According to the determination, starch contains sodium, magnesium, calcium, potassium, phosphorus, iron, copper, zinc, a total of eight minerals, no vitamins, and flour contains sodium, magnesium, phosphorus, potassium, calcium, iron, zinc, selenium, a total of eight minerals, but also contains dietary fiber, ash, folic acid, vitamin B1, B2, B6 and vitamin E and other trace elements, so starch nutrition can not be compared with flour.

1. The role is differentStarch is generally used to make soup or cakes, while flour is used to make steamed buns, dumplings, pancakes and other things, and in general, the nutritional value of flour is higher.

2. The appearance is differentAnyone who has ever seen flour should know that the color of flour is yellow and very fine; As for starch, its color is very white, and it looks like a better color.

3. The cooking method is different: In addition to not thickening flour, it must be more widely used than starch, which can refer to making steamed buns, buns, biscuits and other foods; The function of starch is mainly used to thicken, and it is used in cooking soup, which can make the soup thicker, and both the taste and vision will rise a lot.

The above content refers to Encyclopedia - Starch.

Starch and flour are both things we often use when cooking, so what is the difference between these two types of flour? Are starch and flour the same thing?

The distinguishing role of starch and flour.

1. Let's talk about flour first, it is a flour made from wheat peeling and grinding, the main components are starch and protein, wheat flour is also divided into low-gluten flour, all-purpose flour and high-gluten flour, the main difference is that the protein is from low to high. In the north, it is mostly used as a staple food, and all-purpose flour is used for steamed steamed buns, while dumplings and buns are mostly used for high-gluten flour. To add here, gluten-free wheat flour is called Cheng Flour, which can also be understood as wheat flour to remove protein, and the water left over when washing gluten is Cheng Flour, which can be used to make cold skin, rice noodles and shrimp dumplings.

2. Starch is extracted from the rhizomes of plants, the main component is glucose molecular compounds, which are carbohydrates in plants, and are generally extracted from which plants are called starch, such as: corn starch, tapioca flour, potato starch, wheat starch, sweet potato starch, mung bean starch, pea starch, etc.

3. Corn starch, in fact, is starch, but it is the name of Cantonese cuisine and Hong Kong and Taiwan, generally speaking, corn starch refers to potato starch and corn starch, which can be understood as corn starch is two special cases of starch, corn starch and potato starch.

4. The difference between flour and starch:

1. The flour is white, but compared with the starch, it is slightly yellow; Starch is quite white, because starch is a polysaccharide obtained by separating proteins and other substances from flour.

2. In terms of feel, the flour will have a smooth feeling; However, if you dip your fingers in a little starch and rub them, you will feel astringent.

Is starch the same as flour.

Starch and flour are not the same. The appearance of the two is relatively similar. Starch is mainly a polysaccharide separated from flour, which is usually used for thickening.

Flour is mainly made from a few grains. It can be used to make a variety of pasta, such as noodles, steamed buns, flower rolls, steamed buns, etc. That is, flour contains starch, which cannot be used to make pasta.

From a nutritional point of view, eating too much starch causes obesity, while the same weight of flour does not cause obesity excessively.

What is starch.

Starch is made by polymerization of glucose molecules, mostly stored in the roots and stems of plants, and then extracted through multiple processes.

There are several types of starch.

There are many kinds of starch, the common ones are mung bean starch, potato starch, wheat starch, sweet potato starch, water chestnut starch, lotus root starch, water chestnut starch, corn starch, Taibai powder, sweet potato powder, arrowroot powder, tapioca powder, West Valley coconut starch, crystal powder, corn starch, etc.

1. Different properties: flour is made by directly grinding wheat after peeling; Starch is also called corn starch, starch is a polysaccharide substance obtained from the purification of protein and other substances from flour.

2. Different ingredients: flour contains protein, fat, carbohydrates and dietary fiber; Starch is only a part of flour, and the main components are more than 80% carbohydrates and more than 10% water.

3. Different colors: flour white; The starch is yellowish.

4. Hengshi has a different feel: the flour is relatively smooth; Starch rubbing will have an astringent feeling.

5. Different usage: flour can be made into handmade noodles, steamed buns, dumpling wrappers and other pasta, and can also be wrapped in food and fried to prevent grandchildren, flour has also become one of the staple foods in our daily life; Starch is generally used for thickening, sizing, hanging paste, boiling soup, etc.

6. The special chain points are different: the flour will have a certain viscosity when it encounters water, and the color will not change; Starch is insoluble in water, and when added to hot water, it will absorb water and swell into a viscous translucent colloidal solution.