What is the difference between cornstarch and sweet potato starch?

It's not the same.

Cornstarch and sweet potato starch do not work the same. The materials are different, and the sweet potato starch is obtained by precipitating the sweet potato. And cornstarch must be made of corn.

There are also different viscosities, sweet potato starch and corn starch are in the same ratio and the same water, sweet potato starch is more viscous. Moreover, sweet potato starch is mostly used to make desserts, such as pearls in bubble tea. But cornstarch is mainly used as a pre-dish seasoning.

Corn starch can be replaced by sweet potato starch, especially for fried foods, corn starch and sweet potato starch have the same effect; However, if it is used for thickening, sweet potato starch does not retain its viscosity for as long as cornstarch.

The difference between raw materials and manufacturing processes.

Corn starch, also known as maize starch and six grain flour, is made by impregnating corn with sulfurous acid through crushing, sieve, precipitation, drying, grinding and other processes;

Sweet potato starch, also known as sweet potato starch, sweet potato starch, sweet potato starch, potato starch, mountain flour, etc., is a powder made of sweet potato starch.

Difference in use. Sweet potato starch is used more in Chinese dim sum production, and it can also be used to make vermicelli, vermicelli and vermicelli;

Corn starch is mainly used for seasoning before cooking of dishes such as slippery stir-frying, slippery roasting, sleek roasting, vinegar roasting, remaining, and exploding.

Difference in appearance Compared with sweet potato starch, corn starch is a white and slightly yellowish powder;

Sweet potato starch, on the other hand, is whitish. Secondly, sweet potato flour is relatively coarse and granular, with two types: coarse and fine; Whereas, cornstarch is comparatively fine and powdery.

Nutritional content differences.

Corn starch is very nutritious, in addition to containing essential proteins, carbohydrates, fats, but also contains sodium, magnesium, phosphorus and other minerals, as well as vitamins B1, B2 and niacin and other components;

Sweet potato starch, on the other hand, is only higher in carbohydrates and calcium, and less in other minerals, and has no vitamins.

1. Corn starch

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 potato

starch

Instant raw potato starch and potato starch - the most and most stable quality thickening starch used in households, called Taibai powder in Taiwan. It is characterized by sticky feet, delicate texture, white color, and better luster than mung bean starch, but poor water absorption. In Chinese cooking (especially Taiwanese cuisine), Taibai powder is often mixed with cold water and then added to the cooked dishes to make the soup look thick and make the food look shiny.

Hong Kong vegetable juice is generally corn flour (corn flour). However, the soup thickened with white flour will become thinner after cooling, while the soup thickened with cornstarch will not change after cooling.

Taibai powder cannot be directly heated with water, mixed or put in hot food, it will immediately condense into lumps and cannot be boiled. After the food is boiled with too white flour and cooled, the juice will become thinner, which is called "returning water", so corn starch is generally used in the production of pastries to make the material viscous and not too white flour.

PS: Pay attention to potato flour with potato

Flour (also known as "potato flour") can be heated and boiled to reduce into mashed potatoes. In addition, it is often used in Western-style bread and cakes to increase the moistness of the product.

3. Sweet potato flour

potato

starch

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, like Taibai powder, will appear viscous when heated when melted in water, and the viscosity of sweet potato powder is higher than that of Taibai powder, so sweet potato powder is rarely used when thickening Chinese vegetables, because the viscosity is more viscous controlled.

CornstarchIt is suitable for thickening, but sweet potato starch is not.

Because corn starch is easy to melt and has good viscosity, it can be directly made into water starch.

If you use sweet potato starch, the sweet potato starch is very viscous and difficult to dissolve, so the water starch is not easy to be even, and the thickening is also easy to stick to the pot.

The difference between the two:

1. Difference in raw materials.

Corn closed bush starch is generally made of corn as the main material, while sweet potato starch is made of sweet potato as the main material, and the raw materials of the two are completely different.

2. Differences in production processes.

Corn starch is generally made of corn through soaking, degermination, separation, fine grinding and other processes, while sweet potato starch is generally washed and crushed by a machine to make sweet potato flour.

The slag is filtered into a barrel and then dehydrated and dried, and the two production processes are different.

3. Color difference

Corn starch is generally white or yellowish with a shiny feeling, while sweet potato lake sedan sedan cherry powder is generally dark white; Matteless.

There are three main differences between corn starch and sweet potato starch:

First, the difference in appearance.

Sweet potato starch looks grainy, while corn starch is more delicate and powdery, and the two are still easy to distinguish in appearance.

The coarse particles are sweet potato starch:

The powdered form is cornstarch:

Second, the difference in color and luster.

Sweet potato starch is relatively dark in color, usually dull white; Cornstarch is brighter in color, usually yellowish or white, so it can also be distinguished from the two in terms of color.

Third, the difference in the production process.

The starch content in sweet potatoes is relatively high, so the production process is formed after crushing sweet potatoes, filtering out the residue, and dehydrating and drying; Corn starch is formed after a series of processes such as soaking, degermizing, separating, and fine grinding, the former is relatively simple, and the latter is more complex in terms of production process.

First, the appearance of different characteristics.

1. Corn starch.

Cornstarch is a powder, with a whitish white tinge and a yellowish color.

2. Sweet potato starch.

Sweet potato starch is dark, granular, and coarse.

Second, the viscosity is different.

1. Corn starch.

The viscosity of corn starch is lower than that of sweet potato starch, and the viscosity is easy to control, which is suitable for stir-frying.

2. Sweet potato starch.

Sweet potato starch has a higher viscosity than corn starch because the viscosity is more difficult to control, so sweet potato powder is rarely used in Chinese dishes.

All I know is that vermicelli made of cornstarch is not as delicious and chewy as vermicelli made of sweet potato starch. The rest is really unclear.

For example: sweet potato starch, corn starch, potato starch, corn starch, lotus root starch, wheat starch, water chestnut starch, etc., there are so many that I can't count them. I believe I said so much "starch", everyone should understand a truth.

That is, the whole grain can be extracted from the "starch", some people may ask: why is there no starch in rice? So excuse me:

Have you ever eaten "cheong fun"? We just need to remember that all starches are the same thing, just for different purposes. Today we will only talk about two.

Cornstarch: This starch is one of the most common on the market and the cheapest. It is usually used to "thicken" or make dry-fried food, because the color of this starch is whitish, if it is placed in water, it is like milk, if it is made of dry-fried food, it is almost impossible to see the color on the surface, and it is a kind of powder that belongs to the translucent form.

Usage of cornstarch:

The more common is "thickening", which can be placed in the soup to make the soup thicker and more translucent. Usage: Generally, the ratio of starch to water is 1:

1. Because the coagulation of starch is relatively strong, it needs to be broken up by hand when used, and then put it into the soup to cook and eat.

Sweet potato starch:

This starch and corn starch are very different, one is floury, the other is granular, and from the color of sweet potato starch will be dark, this sweet potato starch is not added anything, pure grain production, if you find that there is the same powder as corn starch, and the color is very white, then it must be added to other foods, pay attention to check the food ingredients to show fine.

Uses of Sweet Potato Starch:

The most common sweet potato starch is used to make "vermicelli" or flour skin, of course, there are other uses, such as: fried noodles, spicy soup, crispy meat and other delicacies will use sweet potato starch, sweet potato starch viscosity is much higher than corn starch, if it is thickened, corn starch should be used, high transparency. If you need high viscosity, use sweet potato starch, which is dull in color.

First, the viscosity is different.

Corn starch: The viscosity of corn starch is lower than that of sweet potato starch, and the viscosity is easy to control, which is suitable for stir-frying.

Sweet potato starch: Sweet potato starch has a higher viscosity than corn starch, because the viscosity is more difficult to control, so sweet potato starch powder is used in Chinese cuisine.

Second, the use is different.

Corn starch: Corn starch is commonly used as a coagulant in foods such as puddings, as a thickener in Chinese and French cuisine, and as a thickener in Chinese cuisine. Starch can be used directly as a raw material in applications such as vermicelli, meat products, ice cream, etc.

Sweet potato starch: Because the viscosity is difficult to control, it is mostly used in the production of Chinese dim sum, such as mountain buns. It has a smooth taste and good toughness, and is also suitable for making vermicelli and powder.

Third, the appearance of different characteristics.

Corn starch: Corn starch is a powder with a white and yellowish tinge.

Sweet potato starch: Sweet potato starch is dark, granular, and rough.

1: The whiteness and viscosity of potato starch are the best among the three types of starch at present, so it is best used for peeling, jelly, breading and thickening at home;

2: Sweet potato starch is theoretically the best among these three kinds of powder, but most of the products sold in the market and supermarkets are naturally dried by soil precipitation, which is not too hygienic (good to enter food processing plants). Therefore, it is recommended to buy brand-name sweet potato vermicelli products;

3. Corn starch has low viscosity and low cost, and it is generally used in factories, and the household thickening effect is poor;

Four: the cassava epidermis contains a trace amount of flax glycosomes and flax glycosidal enzymes, which can not be completely removed from the starch due to the current level of processing, and the micro content is not toxic or carcinogenic, but modern people eat too many toxic things, and less is always a good thing.

Corn starch is mainly used for seasoning before cooking of dishes such as slippery stir-frying, slippery baking, leek baking, vinegar baking, remaining, and exploding. It is suitable for dishes made of chicken, duck, goose and pig, cow and sheep with delicate texture or tender parts, as well as fish, shrimp and crab and other sea and river fresh products. Corn starch can remove the flavor of the raw materials, maintain the true taste of the food, and make the taste more tender and crispy.

Compared with other starches, sweet potato starch is characterized by strong water absorption, but poor viscosity, dullness, dark red and black color. Because its viscosity is more difficult to control, sweet potato flour is rarely used in thickening dishes. Sweet potato starch is used more in Chinese dim sum production, and it can also be used to make vermicelli, vermicelli and vermicelli;

Sweet potato starch is one of the main products of sweet potato processing, and sweet potato starch can be divided into two types: fresh sweet potato and dried sweet potato. However, due to the fact that the quality of fresh sweet potato starch is better than that of dried sweet potatoes, there are many starch processed by fresh potatoes, and because sweet potatoes are more troublesome to cut, few people now use dried sweet potatoes to process starch. In the same way, corn starch is made by soaking corn in some chemicals through large and small processes.

Although corn starch and sweet potato starch are both starches, there are still differences between the two.

Compared with corn starch, sweet potato starch is coarser and does not seem to be very delicate. If such starch is used to thicken, it is easy to dissolve unevenly in water, and the effect is not ideal. And if it is used to coat and fry things, sweet potato starch will work better than other starches.

Because it is more absorbent, the fried ingredients are drier and do not have an excess moist feeling.

It can be seen that compared with sweet potato starch, although the two can be interchangeable when making some dishes, the effect will be different. Mawang Encyclopedia suggests that when cooking or making pastries, you need to prepare all the ingredients in advance, so as not to be embarrassed that the taste of the finished product will be affected.

1.Because the raw material of corn starch is corn, the color is yellowish and looks shiny. Cornstarch is not very viscous and not very transparent, but it is indeed the most versatile.

Because cornstarch has a strong ability to absorb moisture, it is very suitable for thickening, pickling, and hanging paste, such as when we make soup, pour some water starch soup is naturally rich, and it can also add fragrance. Hang a layer of cornstarch paste before the fried food is put into the pan, and the fried ingredients are golden and crispy, which is beautiful and delicious. When marinating meat, add a little cornstarch to make the marinated meat more refreshing and tender.

2.Sweet potato starch, also known as sweet potato starch. It is gray-white on the outside, has no luster, and the particles are relatively large.

It has a high viscosity and is difficult to melt after being wet, so sweet potato starch cannot be used to thicken, and it is not suitable for cakes and bread. However, because the viscosity of sweet potato starch is very strong, it is more suitable for frying food, sizing the food, not easy to depulp, and the fried ingredients are golden and crispy. Moreover, sweet potato starch has a smooth taste and is very tough, so it is also very suitable for making vermicelli and flour skin.